Lemon Drizzle and Carrot Cake with Cream Cheese Frosting

Lemon Drizzle and Carrot Cake with Cream Cheese Frosting

Lemon Drizzle and Carrot Cake with Cream Cheese Frosting

Lemon Drizzle and Carrot Cake with Cream Cheese Frosting

Anyone who is familiar with my previous cake posts know I admit to being a terrible cake decorator! This cake is no exception… 🙂

It was my sister’s birthday in early June and I offered to make a cake. We were undecided whether to have a lemon drizzle cake or a carrot cake, so I made both! I also wanted to try out a new cake tin that I’d bought a while ago so ended up making a two tier cake of a strangely uneven size…

Lemon Drizzle and Carrot Cake with Cream Cheese Frosting

Cream Cheese Frosting with Chocolate Drizzle and Gold Accents

Another recent purchase of mine has been a metallic gold edible ink pen. So just to add a little bling, I decided it was time to try it out. I quite liked the results, although my sister who is the least ‘blingy’ person I know thought it was a bit over the top! 😀

Lemon Drizzle and Carrot Cake with Cream Cheese Frosting

Lemon Drizzle and Carrot Cake with Cream Cheese Frosting

for both layers of the cake I used Mary Berry recipes from her book ‘Mary Berry’s Baking Bible’. I previously posted a post using the carrot cake recipe that I had used to make cupcakes and the lemon drizzle cake recipe is a firm favourite of mine. As the cake tin for the lemon cake was only 18cm, I used half amount of ingredients stated in the recipe.

Lemon Drizzle and Carrot Cake with Cream Cheese Frosting

Lemon Drizzle and Carrot Cake with Cream Cheese Frosting

The cream cheese frosting worked very well with both cakes and the bitter dark chocolate drizzle on top was added a tiny contrast to counteract all that sugar!

Lemon Drizzle and Carrot Cake with Cream Cheese Frosting

Lemon Drizzle and Carrot Cake with Cream Cheese Frosting

Let the experimenting continue… 😀

Carrot Cake Cupcakes

Carrot Cake Cupcakes with Cream Cheese Frosting

Carrot Cake Cupcakes

Carrot Cake Cupcakes

I made these cupcakes to take to a friend’s house as she had invited me for a traditional Ugandan meal. I like to take some cake whenever I visit friends for dinner. Firstly because it means that the dessert is sorted out, and secondly because making the effort to bake is nicer than buying it from a shop! 🙂

So my friend had made some heavy hints that her favourite cake is carrot cake (she basically told me and said ‘hint hint’ afterwards! LOL!) I was intending on making a large cake to share but I ran out of time earlier in the day so decided to make cup cakes to save on baking time.

The recipe I used was one of Mary Berry’s from her cook book ‘Mary Berry’s Baking Bible‘. It’s the carrot cake recipe I always go back to as I always get amazing feedback from people, even those who ‘don’t really like carrot cake’. It’s a very simple ‘all in one’ recipe. I think the secret behind it’s success is the use of mashed ripe bananas, maybe it should be called a Carrot and Banana Cake instead?! 🙂

Carrot Cupcake

Carrot Cupcake

Ingredients

  • 225g self-raising flour
  • 2 teaspoons baking powder
  • 150g light muscovado sugar
  • 50g walnut pieces, chopped
  • 100g carrots, coarsely grated
  • 2 ripe bananas, mashed
  • 2 eggs
  • 150ml sunflower oil

Frosting

  • 250g cream cheese
  • 2 tps vanilla extract
  • 2 tbs icing sugar
  • walnut halves, for decorating

I used this exact recipe for making the cupcakes and its worked out fine. If making one large cake, then bake for 1 hour at 180 degrees C. I bakes the cupcakes for 15-20 minutes at the same temperature. Cupcakes also cool quicker so I could frost them quite quickly. I’m not a big fan of buttercream frosting for cupcakes, it’s usually far too sweet and really bad for the waistline! So a cream cheese frosting is a great alternative. 😀

Carrot Cake Cupcakes

Carrot Cake Cupcakes