Carrot and courgette cake

  • Published: 31 Jul 10
  • Updated: 26 May 25

This carrot and courgette cake is a winner: we’ve added other flavours to a classic carrot cake, such as honey, courgette, pine nuts and rum, to give this recipe an edge. Top with edible flowers for an extra decadent look.

  • Why carrots? They’ve been used in baking for hundreds of years because of their natural sweetness, but it was in the United States in the 1960s that carrot cake, as we know and love it, came into being.
  • Why does the recipe use oil, not butter? It’s a US thing. American cooks tend to use vegetable oil and shortening instead of butter when they’re baking. You can use butter instead, if you prefer, but oil gives the cake its characteristic texture and helps to keep it moist.
  • Essential step. It’s important to beat the eggs, sugar and oil well before adding any other ingredients to the mix. This process helps to suspend the oil in an emulsion, which stops the cake becoming greasy when it’s baked.

Discover our best-ever traditional carrot cake recipe.

  • Serves 10
  • Hands-on time 20 min, 35-40 cook time, plus cooling
Visit deliciousmagazine.co.uk to save recipe
Recipe from August 2010 Issue

Nutrition

Calories
709kcals
Fat
51.6g (20.8g saturated)
Protein
8.6g
Carbohydrates
50.4g (30g sugars)
Salt
1g

delicious. tips

  1. Variations: Try using grated parsnip instead of carrot, and add a little maple syrup instead of honey.

    Watch our video to learn how to sugar-frost fruits and more:

  2. You can freeze the cooled, un-iced cake freezes well (wrapped in cling film, then foil) for up to 3 months. Defrost at room temperature before icing.

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