Given these delicious recipes for the ever popular carrot cake, chocolate courgette cupcakes and ultra-moist beetroot cake, our word of advice is: don't keep all your vegetables for dinner!
Pecans add a lovely crunch to this delcious carrot cake but feel free to leave them out if you don't like nuts. The cream cheese icing is what takes this classic carrot cake to the next level!
This is a wonderful, light teatime cake that's not too sweet. Excellent way to use up all those giant courgettes from the garden!
A super-moist and delicious chocolate beetroot cake. The secret ingredient is pureed beetroots! Beetroot makes this chocolate cake incomparably moist. Serve as is, with ice cream or top with chocolate frosting. You can also use this recipe to make cupcakes, simply adjust the baking time accordingly - 15 to 20 minutes at the same temperature should work a treat.
This is a moist fudgy type cake. Sweet but not extremely sweet and makes good use of courgette! You can ice it with chocolate icing or cream cheese icing.
This is a very moist and light muffin. It's not too sweet and not greasy like other carrot cakes can be. The white chocolate cream cheese icing adds just enough sweetness to round it off.