Squidgy carrot and courgette mini loaves

Perfect for bake sales, packed lunches, and even just as a treat on the go, these carrot and courgette mini loaves are a real treat.

Brought to you by Lakeland

 

Perfect for bake sales, packed lunches, and even just as a treat on the go, these carrot and courgette mini loaves are a sweet treat that's not to be missed. Cute and practical in their individual loaves, these carrot and courgette cakes from Lakeland are also super-easy to bake. Take a look at the recipe below, and get making!

Ingredients

For the loaves:

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

For the icing:

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

Instructions

1
Preheat the oven to 180°C/Gas Mark 4. Grease the holes of a Lakeland Bakeware 12-hole loose-based mini loaf 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.

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