Carrot and Courgette Cake Recipe

2 eggs
175 g/6 oz soft brown sugar

100 g/4 oz carrots, grated
50 g/2 oz courgettes (zucchini), grated

75 ml/5 tbsp oil
225 g/8 oz/2 cups self-raising (self-rising) flour
2.5 ml/0.5 tsp baking powder
5 ml/1 tsp ground mixed (apple-pie) spice
Cream Cheese Icing

Method:

Mix together the eggs, sugar, carrots, courgettes and oil. Stir in the flour, baking powder and mixed spice and mix to a smooth batter. Spoon into a greased and lined 23 cm/9 in cake tin (pan) and bake in a preheated oven at 180°C/350°F/gas mark 4 for 30 minutes until a skewer inserted in the center comes out clean. Leave to cool, then spread with cream cheese icing.