Carrot and Courgette Cake Squares
Grated carrot and courgettes along with extra virgin rapeseed oil make this cake so deliciously moist. This large cake makes around 18 portions, ideal for serving at a party.
Serves 18
Ingredients
275g Self raising flour
350g caster sugar
2 level teaspoons of baking powder
35g chopped mixed nuts
40g of sultanas
3 tsp ground cinnamon
2 tsp ground ginger
300ml littleseed extra virgin British rapeseed oil
200g grated carrot
100g grated courgette
4 large free range eggs
1 tsp vanilla extract
For the topping
200g tub of full fat cream cheese
2tsp honey
Chopped nuts and seeds to decorate
Method
Preheat the oven to 180C.
Grease a rectangular cake or roasting tin and line with baking parchment.
Put all the dry ingredients into a large bowl and mix, then add the oil, carrots, courgette, eggs and vanilla extract.
Mix together with a spoon making sure that all the flour is combined.
Pour the mixture into the lined baking tin and spread out evenly.
Bake in the oven for 50 to 60 minutes until the cake has risen and golden brown in colour.
Leave to cool in the tin for 10 minutes or so and then turn out to finish cooling on a wire rack.
To make the topping mix together the cream cheese and honey in a bowl and once the cake has fully cooled, smear it over the cake with a knife or spatula.
Finally sprinkle the mixed nuts and seeds on to the cream cheese topping and then cut into squares.
This recipe should make around 18 to 21 cake squares.
Prep Time
10 minutes
Cooking Time
60 minutes + time to cool before icing
