Sluttishly easy: yummy carrot and courgette cake

Courgettes? In a cake? What manner of madness is this?

Tasty madness, actually. I'm not tripping. This yummy cake tastes wholly of carrots while the courgettes make it moist and light, and it's dead easy to make.

Friend of Domestic Sluttery Geraldine Goldsby kindly passed on the recipe after baking it for a colleague's birthday, and watching the rest of the office fall on it like hungry wolves and decimate it in seconds.

For the cake:

• 4 eggs (free range of course!)
• 200g butter
• 350g self raising flour
• 450g dark brown sugar
• Large teaspoon of cinnamon powder
• 1 courgette
• 2 carrots

For the frosting:

• 150g cream cheese (ie Philadelphia)
• 3 tablespoons runny honey

1. Turn on oven to 180C.
2. Cream together butter and sugar in a large bowl.
3. Add beaten eggs one at a time and mix in.
4. Gradually sieve in flour and mix.
5. Add cinnamon and mix.
6. Wash (and peel if you wish - but not necessary) carrots and courgette and then grate.
7. Add grated carrots and courgette stirring well!!
8. You can also add nuts/dried fruit etc to taste (but it tastes just fine without).
9. Pour mix into greased cake tin. It works best with a loaf tin, but you can also use round cake tins.
10. Cook for about 1 hour if using a loaf tin, and about 20mins if using round cake tins.
11. Cake is ready when it’s brown on top and firm to touch.
12. To make the frosting mix together cream cheese and honey in a bowl until creamy.
13. Make sure the cake has cooled completely before spreading the frosting!

Then wrestle that inner voice whining, 'courgettes can't work in a cake, damnit' into submission, and om nom nom.

Image by Joeywan, Flickr.