Carrot, courgette & orange cakes

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Makes 2 x 20cm cakes, each cuts into 8-10 slices

Source

Ingredients

250g butter , softened

200g caster sugar

3 large eggs

250g self-raising flour

1 tsp bicarbonate of soda

zest 2 oranges

1 tsp mixed spice

100g carrots , grated

100g courgette , grated

zest 1 orange , plus 2-3 tbsp juice

140g icing sugar

Method

Heat 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.

To 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.