Georgie’s Carrot & Courgette Cake
Prep time: 10 mins
Cook time: 1 hour 15 mins
175ml oil (any flavourless oil is fine)
80g golden caster sugar
2 large eggs
small pinch of fine sea salt
60g ground almonds
325g wholemeal self-raising flour
¼ teaspoon bicarbonate of soda
Recipe donated by Georgina Hayden. Portrait photography by Laura Edwards | lauraedwards.net. Food photography by Claire Wright | addsomeveg.com.
This courgette & carrot cake is a firm favourite in our family and makes a wonderful breakfast or afternoon treat. If you think courgettes sound funny in a cake, they work brilliantly, just like a carrot cake – sweet, moist. And after a couple of days, when it is less fresh, try grilling it and spreading with a little butter or honey. Delicious.
Preheat your oven to 170C/150C fan/gas 3. Grease and line a 1l loaf tin with a little butter and greaseproof paper.
In a large mixing bowl whisk together the oil and sugar, then add the eggs. Coarsely grate in the courgettes. Finely grate in the lime zest. Add the pinch of salt. Fold in the ground almonds, flour and bicarbonate of soda until just combined. Pour the mixture into the lined tin and bake in the middle of the oven for 1 hour and 15 minutes, or until golden and cooked through. Check with a skewer and if it is still a little damp return to the oven for 10 more minutes. Leave to cool in the tin for 10 minutes then transfer to a cooling rack to cool completely.
Kids in the kitchen:
This is a great recipe to get children to help with. They can grate the carrots, courgettes and lime zest, and whisk and stir the mixture together. Be sure to help them get the tray in and out of the oven – otherwise, it’s super child-friendly.
Jeanette Orrey MBE