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Carrot and courgette cake recipe

A great way to use up vegetables and an extra way to encourage children to eat vegetables!

carrot cakeAllergens: Contains milk, egg and gluten.

Serves 4.


250g butter.

200g caster sugar.

3 large eggs.

250g self-raising flour.

1 teaspoon of mixed spice.

100g grated carrot.

100g grated courgette.

For the icing

Zest of 1 orange, plus 2 to 3 tablespoons of juice.

140g icing sugar.


  1. Heat oven to 180C or 160C fan or gas 4.
  2. Grease and line the bases of 2, 20cm round cake tins with baking parchment.
  3. Squeeze the moisture out of the grated vegetables using a clean tea towel.
  4. Beat the butter, sugar, eggs, flour, zest and the mixed spice all together. Then still stir in the carrot and courgette.
  5. Divide the mixture between the tins and bake for 20 to 25 minutes or until a skewer inserted comes out clean.
  6. Let it cool.
  7. To make the topping, mix enough of the orange juice into the icing sugar to give a thick but drizzly icing. Drizzle over the cakes, then scatter with the zest and leave to set.


You can try this with other vegetables such as parsnips or cooked grated beetroot.