Squidgy carrot and courgette traybake

Name: Squidgy carrot and courgette traybake
Ingredients: 150 g butter; Finely grated zest and juice of 1 unwaxed orange; 3 large eggs (beaten); 340 g plain flour; 1 pinch salt; 1 tsp bicarbonate of soda; 1 tsp baking powder; 1 tsp ground ginger; 225 g soft brown sugar; 200 g British Organic Carrots (peeled and grated); 150 g courgettes (grated); 200 g low-fat soft cheese; 1/2 tsp vanilla extract; 1 small carrot (grated); 1 tbsp soft brown sugar

This carrot and courgette traybake is simple, delicious, and perfect for cake sales! We love a good traybake. They're easy, tasty, and there's only one tin.

Brought to you by British Organic Carrots

This carrot and courgette traybake is simple, delicious, and perfect for cake sales!

We love a good traybake. They're easy, tasty, and there's only one tin to wash up afterwards! This recipe from British Organic Carrots covers all those bases, and also includes two good portions of veg - practically makes it healthy right?! Take a look at this courgette traybake recipe below!

Top tip! Keep the cake refrigerated, though serve at room temperature. You can freeze the cake for up to 2 months without the frosting.

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14 people

Servings

Ingredients

150 g butter
Finely grated zest and juice of 1 unwaxed orange
3 large eggs (beaten)
340 g plain flour
1 pinch salt
1 tsp bicarbonate of soda
1 tsp baking powder
1 tsp ground ginger
225 g soft brown sugar
200 g British Organic Carrots (peeled and grated)
150 g courgettes (grated)

For the frosting:

200 g low-fat soft cheese
1/2 tsp vanilla extract
1 small carrot (grated)
1 tbsp soft brown sugar

Instructions

Preheat the oven to 180°C/Gas Mark 4. Grease and line a 23cm (9in) square cake tin with baking paper, using a little butter. 

Melt the remaining butter in a large saucepan over a low heat, without letting it get too hot. Remove from the heat, then add the orange juice and beaten eggs. Reserve the orange zest for the frosting.

Sift together the flour, salt, bicarbonate of soda, baking powder and ground ginger in a mixing bowl. Stir in the sugar, organic carrots and courgettes, then add the melted mixture and stir together well.

Turn the mixture into the prepared tin and bake for 45-50 minutes, or until a fine skewer inserted into the centre of the cake comes out clean. Cool in the tin for 20 minutes, then turn out carefully. Cool completely on a wire rack. 

Make the frosting by beating the low-fat soft cheese, vanilla extract and reserved orange zest together. Spread on top of the cooled cake. Put the grated organic carrot into a frying pan with the sugar and heat gently to melt and caramelise. Cool, then scatter over the cake. 