HomeFood & drinkCarrot & Courgette Cake

Carrot & Courgette Cake

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Origin of dish:  UK
Type of cooking:  Oven
Preparation time: 15 minutes
Cooking time: 60 minutes
Ingredients (for a 12-inch cake) :

    - 600g plain flour
    - 4 tsp Steenbergs organic Cinnamon
    - 2 tsp Steenbergs organic Mixed Spice
    - 2 tsp golden syrup
    - 2 tsp molasses
    - 2 tsp Steenbergs gluten free Baking Powder
    - 1 tsp Steenbergs Bicarbonate of Soda
    - 200g muscovado sugar
    - 200g golden caster sugar
    - 8 eggs
    - 450ml oil
    - 1 orange, zested
    - 1 lemon, zested
    - 4 carrots, finely grated
    - 2 courgettes, finely grated

    For the cream cheese frosting:
    - 25g softened unsalted butter
    - 50g icing sugar
    - 250g cream cheese


Preheat the oven to 180 degrees. Grease and flour a 12” cake tin.

Combine all the ingredients in a bowl and mix well.
Pour out the cake batter in to the tin and bake for 1 hour or until a skewer comes out hot and clean.

Place the cake on a cooling rack to cool
Once cool, remove from the tin and cut the cake in half from side to side so you have a top and a bottom.

Beat the frosting ingredients together. Spread a third of the mixture in the middle of the two cakes and sandwich together.

Spread the remainder of the frosting on top of the cake and grate a little carrot and courgette on the top for decoration.
Recipe shared by soFeminineTeam
Recipe(s) from the same person
Advice: This recipe was provided by Steenbergs Organic Spices.

User comments

another free recipe every day

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