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Sit for a spell enjoy a slice!


There are plenty of treats in store this Halloween with this deliciously fragrant and tasty carrot cake made not with just the little monsters in mind


&


Serves 12 YOU’LL NEED


• 300g carrots, peeled • 225ml sunfl ower oil


• 170g soft brown sugar • 3 eggs


• 1 tsp vanilla extract • 2 tbsp maple syrup


• 4 tbsp Belvoir Lime & Lemongrass Cordial • Zest of 2 limes


• 325g self-raising fl our • 1 tsp baking powder


FOR THE FROSTING


• 125g unsalted butter • 125g icing sugar


• 50g full fat soft cheese • 1 tbsp Belvoir Lime & Lemongrass Cordial


• Orange food colouring TO DECORATE


• Black writing icing • Plastic spiders


1. Preheat the oven to 180°C, 350°F, Gas 4 and lightly oil a 20cm deep cake tin and line the base with baking parchment. 2. Coarsely grate the carrots. 3. In a stand mixer, or with an electric hand whisk, beat together the oil, sugar and eggs until they are light and fl uffy. They need to be thick enough to leave a trail when the whisk heads are lifted. 4. Add the grated carrots along with the remaining cake ingredients and mix well.


Pour the mixture into the prepared cake tin and bake in the preheated oven for 45-50 minutes. If cooked, a skewer inserted into the middle of the cake should come out clean. Leave the cake to cool in the tin for 10 minutes before turning out and transferring to a wire rack. 5. While the cake is cooling, make the icing. Beat together all the frosting ingredients then add enough food colouring to make it a bright orange.


FOOD & DRINK 039


6. Once the cake is cool, cut it in half horizontally. Spread half the icing in the middle of the cake and sandwich together. Spread the remainder over the top and smooth with a palette knife. 7. Pipe the black icing over the cake to look like a spider’s web then fi nish with plastic spiders dotted over and around. • For more delicious sweet, savoury, bakes and cocktail recipes using Belvoir cordials and presses, visit www.belvoirfruitfarms.co.uk


LIME &


LEMONGRASS CARROT CAKE


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