Carrot and courgette cake

    A sneaky and delicious way to get your kids to eat some veg. This cake is wonderfully moist and flavourful. The cream cheese icing is optional, but makes this cake special.


    Buckinghamshire, England, UK
    20 people made this

    Makes: 1 (23cm) cake

    • 2 eggs
    • 170g (6 oz) brown soft sugar
    • 75g (3 oz) soured cream
    • 75g (3 oz) carrots, peeled and grated
    • 75g (3 oz) courgettes, peeled and grated
    • 80ml (3 fl oz) sunflower oil
    • 225g (8 oz) self raising wholemeal flour
    • 1/4 teaspoon baking powder
    • 75g (3 oz) raisins
    • Cream cheese icing
    • 170g (6 oz) cream cheese
    • 170g (6 oz) icing sugar
    • 1 tablespoon lemon juice
    • 1 tablespoon orange juice
    • 1/2 teaspoon vanilla extract

    Prep:15min  ›  Cook:25min  ›  Ready in:40min 

    1. Preheat oven 180 C / Gas 4. Grease a 23cm (9 in) cake tin.
    2. Mix eggs, brown sugar, soured cream, carrots and courgettes. Gradually add oil and mix thoroughly.
    3. In separate bowl, combine flour, baking powder and raisins. Add to wet mixture and blend well. Pour into cake tin.
    4. Bake cake for 25 to 30 minutes. Leave in tin to cool before turning out.
    5. Mix together all the ingredients for the icing and use to ice cooled cake.


    If you like a spiced cake, try adding 1 teaspoon of ground cinnamon and a generous pinch of ground nutmeg and cloves. You can also add cinnamon or nutmeg to the cream cheese icing!
    You can use plain self raising flour instead of wholemeal, if a more traditional texture is desired.

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