Turn a garden glut into something amazing with this delicious, moist cake and freeze one for later too
Prep:20 mins
Makes 2 x 20cm cakes, each cuts into 8-10 slices
250g butter, softened200g caster sugar3 large eggs250g self-raising flour1 tsp bicarbonate of sodazest 2 oranges1 tsp mixed spice100g carrots, grated100g courgette, grated
STEP 1Heat oven to 180C/160C fan/gas 4. Grease and line the bases of 2 x 20cm round cake tins with baking parchment. Beat the butter, sugar, eggs, flour, bicarb, zest and the mixed spice together, then stir in the carrot and courgette. Divide the mixture between the tins and bake for 20-25 mins or until a skewer inserted in comes out clean. Cool.STEP 2To 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.
