CARROT & COURGETTE CAKE SQUARES

CARROT & COURGETTE CAKE SQUARES

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 Cold Pressed 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

  1. Preheat the oven to 180C.
  2. Grease a rectangular cake or roasting tin and line with baking parchment.
  3. Put all the dry ingredients into a large bowl and mix, then add the oil, carrots, courgette, eggs and vanilla extract.
  4. Mix together with a spoon making sure that all the flour is combined.
  5. Pour the mixture into the lined baking tin and spread out evenly.
  6. Bake in the oven for 50 to 60 minutes until the cake has risen and golden brown in colour.
  7. Leave to cool in the tin for 10 minutes or so and then turn out to finish cooling on a wire rack.
  8. 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.
  9. Finally sprinkle the mixed nuts and seeds on to the cream cheese topping and then cut into squares.
  10. This recipe should make around 18 to 21 cake squares.

Prep Time

10 minutes

Cooking Time

60 minutes + time to cool before icing

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