COURGETTE & CARROT CAKE

I rarely make layered cakes - but here I am doing a layered cake! You could also halve the recipe and just make a single layer cake. I've said it before but I'll say it again in case this is the only cake recipe you look at! - Ovens vary a lot - so 25 mins in my oven maybe 35 mins in yours at the same temperature so the timings here (and on all the cakes) are just a guide.

PREHEAT THE OVEN TO 180 c

100 g finely grated courgette
100 g finely grated carrot
250 g doves farm gluten free self raising flour or similar
250 g sunflower spread
4 eggs
200 g caster sugar
4 teaspoons mixed spice
1 heaped teaspoon baking powder
Juice of 2 clementines

100 g unsalted butter or vegan alternative
150 g icing sugar
Juice of 1 clementine

Preheat oven to 180 c. Grease or line a loaf tin. Line with or baking paper/ grease proof paper. (I like to use baking paper so that the cake lifts out easily once cooked.)

1 Finely grate the courgette.

2 Finely grate the carrot.

3 Break the eggs into a mixing bowl and whisk together.  Add the sugar, flour, baking powder & sunflower spread. When you have a smooth batter, stir in the grated carrot & courgette.

4 Divide the mixture into two prepared sandwich tins (mine are 7 inch.)

5 Bake in the centre of the oven for around 25 mins. The top should be firm to the touch and a skewer poked in the middle should come out clean. Turn the cakes out of their tins and leave to cool on a cooling rack.

ICING

1 Leave the butter/vegan alternative at room temperature to soften whilst the cake is cooling.

2 Beat together the icing sugar, unsalted butter & the juice of 1 clementine.

3 Spread the butter icing over one of the cakes, then sandwich the other one on top.

4 Lightly dust with icing sugar, cut & serve!