Squidgy Organic Carrot and Courgette Cake

Course: Sweet treat Skill level: easy Serves: 14

150 g (5½ oz) butter

1 orange, finely grated zest and juice

3 large eggs, beaten

340 g (12 oz) plain flour

Pinch of salt

1 rounded tsp bicarbonate of soda

1 rounded tsp baking powder

1 rounded tsp ground ginger

225 g (8 oz) light muscovado or soft brown sugar 200 g (7 oz) British organic carrots, peeled and grated 150 g (5½ oz) courgettes, grated

For the icing:

200 g (7 oz) low-fat soft cheese

½ tsp vanilla extract

1 small organic carrot, grated

1 tbs light muscovado or soft brown sugar

1 Pre-heat the oven to 180 deg. C., 350 deg. F., Gas Mark 4. Grease and line a 23 cm (9 in) square cake tin with baking paper, using a little of the butter.

2 Melt the remaining butter in a large saucepan over a low heat, without letting it get too hot. Remove from the heat, then add the orange juice and beaten eggs. Reserve the orange zest for the icing.

3 Sift together the flour, salt, bicarbonate of soda, baking powder and ground ginger in a mixing bowl.

Stir in the sugar, organic carrots and courgettes, then add the melted mixture and stir together well.

4 Turn the mixture into the prepared tin and bake for 45 to 50 minutes, or until a fine skewer inserted into the centre of the cake comes out clean. Cool in the tin for 20 minutes, then turn out carefully.

Cool completely on a wire rack.

5 To make the icing, beat the low-fat soft cheese, vanilla extract and reserved orange zest together. Spread on top of the cooled cake.

Put the grated organic carrot into a frying-pan with the sugar and heat gently to melt and caramelise.

Cool, then scatter over the cake.