Clever with Veg, the third cookbook from Higgidy, features more than 100 recipes that let vegetables take centre stage for the sake of good health and the planet. This recipe for a carrot and yogurt brunch cake comes from the chapter on veg-packed puds and sweet treats…

“This wonderfully fresh-tasting cake comes courtesy of Jordan, one of our master bakers at Higgidy. It goes down a treat at meetings. I think knowing it’s full of carrots, oats and Greek yogurt means there’s no shame in going back for seconds (which I invariably do).” ~ Camilla Stephens, author and founder of Higgidy

METHOD
1. Preheat the oven to 180°C/160°C fan/Gas Mark 4. Line a 900g loaf tin with non-stick baking paper.
2. Place the flour, baking powder, salt, sugar and oats in a large bowl.
3. In a separate, medium-sized bowl, mix together the eggs, yogurt, vanilla and oil. Pour into the dry ingredients and beat until just combined. Add the carrot, orange juice and zest and mix well.
4. Pour the cake mixture into the prepared loaf tin and bake for 1 hour. Don’t be alarmed that the top turns chestnut brown; if you want to prevent it turning any darker, cover it with foil for the last 20 minutes in the oven. The cake is ready if the centre springs back when lightly touched.
5. Allow the cake to cool in the tin for 30 minutes before transferring it to a wire rack to cool completely. It is delicious just as it is, but can be served with a dollop or two of thick Greek yogurt if you want to jazz it up, or topped with the frosting for a special occasion.
6. To make the frosting, beat the butter, cream cheese and vanilla extract together until pale and creamy. Add half the icing sugar and beat until smooth, before beating in the remainder. Spoon on top of the cake, then use a palette knife to swirl it out.

SERVES 8–10
Ready in 1.5 hours

EQUIPMENT
900g loaf tin

INGREDIENTS
200g plain flour
2 teaspoons baking powder
Pinch of salt
200g caster sugar
40g porridge oats
3 eggs
75g Greek yogurt
1 teaspoon vanilla extract
175ml vegetable or rapeseed oil
150g carrot, grated
Zest and juice of 1 unwaxed orange (about 40ml)

FOR THE FROSTING (OPTIONAL)
40g butter, at room temperature 65g full-fat cream cheese
1⁄2 teaspoon vanilla extract
100g icing sugar

One-pan wonder: Spring veg panzanella salad

> More from Clever with Veg: This fuss-free Panzanella Salad Recipe is packed with fresh seasonal vegetables and cooked in a single roasting tin, so there’s very little washing up to do.

Higgidy Clever with Veg: Fabulous, Fuss-free Vegetarian Recipes by Camilla Stephens is published by Mitchell Beazley, an imprint of Octopus, at £26 – out now. Photography by Jason Ingram. Recipes featured with permission of the publisher.