Squidgy Carrot & Courgette Mini Loaves

MAKES 12

It might seem a bit of a sneaky way to your five-a-day, but we don’t see why fruit and veg in cake shouldn’t count.  Carrots, courgettes, orange (juice) – that’s three portions right there… don’t believe us? Well, you shouldn’t, but you can take our word for it that these little loaves are packed with squidgy scrumptiousness.

Made in our Lakeland Bakeware 12 Hole Loose-Based Mini Loaf Tin.

Ingredients

For the loaves

  • 110g butter, melted
  • 2 tbsp orange juice
  • 2 large eggs, beaten
  • 1 tsp Nielsen-Massey vanilla extract
  • 225g plain flour
  • Pinch of salt
  • 1 tsp bicarbonate of soda
  • 1 tsp baking powder
  • 150g light muscovado sugar
  • 100g carrots, peeled and grated
  • 100g courgettes, grated

For the icing

  • 80g icing sugar
  • 1 tbsp orange juice
  • Finely grated orange zest

Instructions

  1. Preheat the oven to 180°C/Gas 4. Grease the holes in the tin with a little of the melted butter.
  2. Add the orange juice, beaten eggs and vanilla extract to the remaining melted butter, stirring to mix.
  3. Sift the flour, salt, bicarbonate of soda and baking powder into a large mixing bowl. Stir in the sugar, carrots and courgettes. Add the melted butter mixture and stir together well, but do not beat or overmix.
  4. Spoon the mixture into the prepared tins. Bake for 20-22 minutes, or until a fine skewer inserted into the centre of the cakes comes out clean. Cool in the tins for 15 minutes, then turn out carefully. Cool completely on a wire rack.
  5. Mix together the icing sugar and orange juice. Drizzle over the cooled cakes then scatter a little orange zest on top.

Tip: You can freeze these cakes for up to 2 months.