Dean's carrot and courgette cake

Get one step closer to your five-a-day with Dean's hidden vegetable carrot and courgette cake.

CARROT AND COURGETTE CAKE

Serves: 8-10Prep: 20 minutes, plus cooling timeCook: 50-60 minutes

Ingredients:Dry ingredients180g dark muscovado sugar200g self-raising flour1 tsp bicarbonate of soda1 heaped tsp mixed spice1 tsp ground cinnamonSmall grating nutmeg100g walnuts, crushed slightly but leave chunkyPinch of salt

Wet ingredients2 eggs150ml olive oil100g carrots, finely grated100g courgette, finely gratedFinely grated zest 1 orange

Choose from one of these toppings:Zesty Yogurt100g Greek yogurtFinely grated zest ½ orangePinch cinnamonLittle icing sugar to taste

Cream Cheese Frosting120g unsalted butter, softened280g light cream cheese60g icing sugar

Decoration:Handful walnuts

Method:

• Preheat the oven to 190c/gas 5

• Mix the dry ingredients: In a bowl mix the sugar, flour, bicarbonate of soda, mixed spice, cinnamon, nutmeg, crushed walnuts and salt until fully combined.

• Mix the wet ingredients: In a separate bowl whisk together the oil and eggs, then stir into the dry ingredients with the grated carrot, courgette and orange zest until mixed.

• Pour into a lined 2lb loaf tin then place onto a baking tray and bake for 50-60 minutes or until a skewer inserted comes out clean. Place onto a wire rack to cool.

For the frosting choose either the yogurt (a) or cream cheese frosting (b) to decorate the cake:

a. For the yogurt frosting: In a bowl mix the yogurt, orange zest, cinnamon and a icing sugar to taste. Spread and swirl decoratively over the top of the cake then decorate with walnuts.

b. For the cream cheese frosting: Beat the butter and cream cheese until smooth then stir in the icing sugar. Place into a piping bag then pipe onto the top of the cake, before serving decorate with walnuts.

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