What's the deal with veggie cakes? (+ recipe)

The carrot cake is never questioned. It has been around since the medieval age and it seems to resonate with people: it is deemed acceptable to put this orange vegetable into our cake batter and top it with cream cheese frosting.

It was initially used as a sweetener, for lack of cheap and good access to the more common staple of any cake: sugar.

When I told my mum that I was going to be making courgette cake, she turned up her nose. It had never struck me that courgettes in a cake might be weird, but I found a recipe on the BBC that I thought I wanted to try. If a website publishes it, I guess it's normal.

But, actually, putting vegetables in cake is the norm a few of the reasons being that they sweeten the cake (as we saw with the carrot situation), they create moisture in the cake and are cheaper/ more easily resourced.

I've seen countless recipes for beetroot brownies and vegetables are a particular favourite for bulking out 'healthy' cakes.

So, today I've made a courgette traybake with orange (which I have yet to taste!) I have taken and adapted this recipe from BBC Good Food's courgette muffin recipe. 

Cuts into 8 large rectangles
PRE-HEAT OVEN TO 200 DEGREES C

1) Peel 180g of courgette and grate

2) Place in a large bowl

3) Add the juice of 1 satsuma and stir

4) Melt 75g butter and add to the mixture

5) Add one egg and stir (NB. make sure that the butter has sufficiently cooled to avoid creating scrambled egg)

6) Add 300g plain flour, 1 tsp baking powder, 1/2 tsp of mixed spice and 1/2 tsp of ground cinnamon

7) Stir until all combined

8) Now add the juice of 2 more satsumas

9) Stir in 100g caster sugar and a generous handful of golden raisins

10) Now place in a shallow square tin and bake for 25 minutes

11) Once removed from the oven, leave to cool for 10 mins then turn out onto a wire rack

12) Slice into 8 and consume!