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  • Writer's pictureJayne Avery

Taste of a Rainbow Cake

Updated: May 11, 2021

I developed this cake to celebrate the publication of my book

The Secret of the Golden Cauldron

It is a combination of carrot cake and courgette cake with added soft fruits to make up the colours of the rainbow. Although I say it myself it is delicious, even more so the next day when all the flavours have had time to to integrate giving it a flavour all of its own. Just like the colours of the rainbow converging to make white light.

Oven 180 C 160 Fan Gas 4

Cooking time 40 mins

You will need

2 x 8” sandwich tins oiled and lined

2 large mixing bowls

Aluminium foil to cover half way through cooking

Optional muslin cloth or clean J-cloth to strain the cream cheese.



200ml olive oil

3 eggs

275g flour

2tsp baking powder

75ml maple syrup

75g coconut sugar

200g spiralised or grated carrots

200g spiralised or grated courgettes

50g raisins

50g chopped strawberries + a few for decoration

50g blueberries + a few for decoration

150g chopped pecans + 6 for decoration

zest of half a lemon + some for decoration

zest of half an orange + some for decoration

1 tsp mixed spice

1 tsp cinnamon

For the frosting

200g cream cheese

30ml maple syrup

Zest half a lemon


1. Put the oil in a large mixing bowl with the eggs, syrup and sugar. Beat them together

2. Mix the carrot, courgette blueberries and strawberries into the egg mixture

3. In a separate large mixing bowl seive the flour, baking powder, spice and cinnamon. Mix them together

4. Combine the two mixtures and gently fold together

5. When they are well combined divide them between the two 8” sandwich tins.

6. Place in the oven and bake for 40mins

After 20 minutes cover with aluminium foil to prevent burning

After 40 mins check with a skewer, if cooked remove from oven (leave for a few more minutes if not cooked)

Leave to cool in tins for 5 minutes

Transfer to a rack to cool.

Method for frosting

1. Place the cream cheese in the muslin cloth and squeeze over a bowl to remove any liquid

2. Place in a clean bowl and beat until creamy

3. Add lemon zest and maple syrup

4. Mix well

5. Place in fridge until needed

Putting it all together

1. Place one cake upside down on a plate

2. Spread half the cheese frosting over the surface

3. Place the other cake on top of the first over the frosting

4. Spread the rest of the frosting over the surface of the second cake

5. Decorate as desired


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