Courgette, Carrot and Pistachio Cake

This cake is so tender and moist – the only carrot cake you’ll ever need I promise! It’s now a family go to and was actually made into a 3 tier cake for my sister in laws wedding!

Hands-on time 30min, plus cooling.

Cooking time about 1hr 25min.

Serves 12

FOR THE CAKE

225ml sunflower oil, plus extra to grease

225g light brown soft sugar

4 medium eggs

250g self-raising fl our

1tsp bicarbonate of soda

1tsp ground cinnamon

1tsp ground ginger

200g coarsely grated courgette

200g coarsely grated carrot

75g pistachio kernels, roughly chopped, plus extra to decorate

FOR THE CARAMELISED CARROTS, OPTIONAL

15g butter

50g coarsely grated carrot

1tbsp light brown soft sugar

FOR THE ICING

175g unsalted butter, softened

1tsp vanilla extract

275g full-fat cream cheese, at room temperature

Finely grated zest 1 orange

200g icing sugar

1 Preheat oven to 180°C (160°C fan) mark 4 and grease and line a 20.5cm round, deep tin with baking parchment. For the cake, in a large bowl whisk the oil, sugar and eggs until smooth.

2 Add the flour, bicarbonate of soda and spices and whisk to combine. Stir in the grated vegetables and pistachios. Scrape into the prepared tin.

3 Bake for 1hr 5min-1hr 15min, or until risen and a skewer inserted into the centre comes out clean. Leave to cool in the tin for 15min, then transfer to a wire rack to cool completely.

4 Once cool, prepare the caramelised carrots, if making. Melt the butter in a small frying pan over low heat. Add the grated carrot and fry for 5min, stirring occasionally, until softened. Stir in the sugar and fry for 2min. Set aside to cool until needed.

5 For the icing, using a freestanding mixer or a large bowl and a handheld electric whisk, beat the butter and vanilla until pale and fluffy. Add the room temperature cream cheese and orange zest and beat until combined. Sift in the icing sugar and beat until smooth and fluffy. If you like, transfer icing to a piping bag fitted with a 1cm plain nozzle.

6 Slice the cooled cake in ½ horizontally through the middle. Lay the bottom ½ on a cake stand or plate. Spread or pipe on about ⅓ of the icing, then lay on the top ½ of the cake. Spread or pipe on the remaining icing. Top with the caramelised carrots, if made, and sprinkle over some chopped pistachios. Serve in slices.

TO STORE Keep in an airtight container in the fridge for up to 5 days.