Description
A delightful and moist leftover vegetable and orange cake combining grated carrots, parsnips, pumpkin, or squash with zesty orange and sweet sultanas, topped with a tangy orange icing and crunchy sugar cubes. Perfect for using up leftover veggies while enjoying a spiced, fruity treat.
Ingredients
Scale
Cake Ingredients
- 200g butter, melted, plus extra for greasing
- 140g sultanas or raisins
- Zest and juice of 2 oranges, or 4 clementines
- 300g self-raising flour
- 300g light soft brown sugar
- 2 tsp mixed spice
- 1 tsp ground ginger
- 1 tsp bicarbonate of soda
- 4 large eggs, beaten with a fork
- 300g grated vegetables (carrots, parsnips, pumpkin, butternut squash, or swede, or a mixture)
Icing Ingredients
- 200g icing sugar or fondant icing sugar
- Few crushed white sugar cubes
- Remaining orange zest and juice from 1 orange or 2 clementines (for icing)
Instructions
- Prepare the baking tin and preheat oven: Heat the oven to 180°C (160°C fan) or gas mark 4. Grease and line a 30 x 20 cm baking or roasting tin with baking parchment to prevent sticking.
- Soften the sultanas: Mix the sultanas with the zest and juice from 1 orange (or 2 clementines) in a microwave-safe bowl and microwave on High for 2 minutes to plump them up and release the citrus flavor.
- Combine the dry ingredients: In a large bowl, mix together the self-raising flour, light soft brown sugar, mixed spice, ground ginger, bicarbonate of soda, and a pinch of salt until evenly distributed.
- Mix wet ingredients: Beat the 4 large eggs with a fork, then stir in the melted butter and the warmed sultana and orange mixture.
- Form the batter: Pour the wet ingredients into the dry ingredients and stir gently with a wooden spoon until just combined. Fold in the grated vegetables carefully to keep the batter airy.
- Bake the cake: Scrape the batter into the prepared tin, spreading it evenly. Bake in the preheated oven for 35 to 40 minutes, or until a skewer inserted into the center comes out clean. Baking time may vary slightly depending on the moisture content of the vegetables.
- Cool the cake: Allow the cake to cool completely in the tin on a wire rack before applying the icing.
- Prepare the orange icing: Sift the icing sugar into a bowl, add the remaining orange zest, and gradually stir in enough orange juice to create a runny icing consistency.
- Decorate the cake: Drizzle the orange icing evenly over the cooled cake, then sprinkle crushed white sugar cubes on top for added texture and sweetness. Allow the icing to set before slicing.
- Serve: Cut the cake into 15 squares and serve as a lovely, moist dessert or snack.
Notes
- The water content of vegetables varies, so keep an eye on baking time; the cake may need slightly less or more time to cook fully.
- Use any mixture of grated root vegetables like carrots, parsnips, or squash for different flavor profiles and textures.
- Microwaving the sultanas with citrus juice boosts their juiciness and enhances the cake’s flavor.
- Ensure the cake is fully cooled before icing to prevent the topping from melting.
- Prep Time: 20 minutes
- Cook Time: 35-40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: British
Keywords: leftover vegetable cake, orange cake, spiced cake, carrot cake variation, grated vegetable cake, easy baking recipe, fruit and veg dessert
