Gold medal courgette cake

 You spend half the summer waiting for one to come along. Then twenty three come along at once. Having survived slugs, weeds and torrential rain, the courgettes have finally exploded into action and are currently multiplying faster than Team GB’s medal tally.  

If there was a gold medal for fastest growing vegetable, the courgette, or zucchini, as Unhusband insists on calling it, would win. The only problem is what to do with them.

We’ve had them griddled, grilled, barbecued, roasted, frittered and eaten them raw in salad. We’ve offloaded them on friends and neighbours (except the ones we don’t like) and even turned them into courgette chips.

But this year’s gold medal has to go to this amazing carrot, courgette and orange cake. Sod the calories, I’m eating for two. Even if you’re not, you have to try it.


  • 250.0g butter , softened
  • 200.0g caster sugar
  • 3 large eggs
  • 250.0g self-raising flour
  • 1.0 tsp bicarbonate of soda
  • zest 2 oranges
  • 1.0 tsp mixed spice
  • 100.0g carrots , grated
  • 100.0g courgettes , grated


  • zest 1 orange , plus 2-3 tbsp juice
  • 140.0g icing sugar

 Beat all the cake ingredients except the carrot and courgette together. Then stir in the grated veg.

Pour into two 20cm round cake tins. Bake at 180 degrees (fan 160) for 20 -25 mins.

To make the icing, mix the juice and icing sugar until it’s thick but runnyish, pour over the cakes and grate some orange zest on top.

           This recipe came from

About Becky Dickinson

Mum of three. Writer, blogger, grower. Trying to keep my head above the compost heap.

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