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Apple, Carrot & Courgette Cake

March 7, 2016

Fully Loaded 

My mother was peckish for courgette cake but was not too keen about have icing drizzled over the top so I had to come up with a recipe that was sweet but still had the novelty of being full of vegetable goodness.  I invented this 1 part fruit 2 part vegetable recipe.  The apples and carrots provide a sweet element and the carrot also helps to brighten the colour of the cake.  The courgettes provide lots of moisture so there is no need to add a splash of milk or extra liquid after sifting in the flour and bicarbonate of soda.  Fully loaded with fruit and vegetables this cake is a wonderful treat and has a distinct taste that is mature, but sweet enough to be eaten as an after dinner meal.  Try this cake with a dollop of Greek yoghurt and a drizzle of honey to make this a seriously interesting adaptation of comfort food.



90g unsalted butter (melted), 3 medium apples (peeled, deseeded, boiled to soften and chopped into bite-size pieces), 70g grated carrots, 70g grated courgettes, 2 eggs, 4 tbsps honey,  1 1/2 tsps vanilla extract, 300g plain flour, 1 tsp bicarbonate of soda, 1/4 tsp ground nutmeg, 1/2 tsp ground cinnamon, 1 pinch of salt.



  1. Prepare a cake tin (I used a bunt tin) greased and floured.
  2. Pre heat the oven to 180 degrees C.
  3. Mix together the butter fruits and vegetables in a large bowl.
  4. Beat in the eggs, honey and vanilla extract.
  5. Sift in the flour, bicarbonate of soda, spices and salt.
  6. Fold in until well mixed.
  7. Place into the cake tin and even out.
  8. Bake for 1 hour and 15 minutes.
  9. Check that the cake is firm to the touch before taking the cake out to cool.
  10. Leave to rest on a wire rack for 15 minutes before serving.  The cake tastes just as good steamed as it does cooled.


From → Baking

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