Dean Edwards served up a carrot and courgette cake on today’s episode of Lorraine.

Dean says: “This vegetable cake contains two of your five a day and is very easy to make.”

For the dry ingredients: 180g dark muscovado sugar, 200g self-raising flour, 1 tsp bicarbonate of soda, 1 heaped tsp mixed spice, 1 tsp ground cinnamon, Small grating nutmeg, 100g walnuts, crushed slightly but leave chunky and Pinch of salt.

For the wet ingredients: 2 eggs, 150ml olive oil, 100g carrots, finely grated, 100g courgette, finely grated and Finely grated zest 1 orange.

Choose from one of these toppings: Zesty Yogurt, 100g Greek yogurt, Finely grated zest ½ orange, Pinch cinnamon and Little icing sugar to taste.

For the cream Cheese Frosting: 120g unsalted butter, softened, 280g light cream cheese and 60g icing sugar.

For Decoration: Handful walnuts.

Dean’s latest cookbook titled: Feelgood Family Food, is available from Amazon now.