Lime & Lemongrass Carrot Cake by Lisa Faulkner

Getting creative with Cordial in baking and adding a twist to a classic; this is great for a special occasion… SPOOK!

Serves 8 Prep time 30 mins Bake time 45 - 50 mins
Lime & Lemongrass Carrot Cake by Lisa Faulkner


For the Cake:

Approx. 4 good size carrots (about 300g)

225g sunflower oil

170g soft brown sugar

3 eggs

1 tsp vanilla extract

2 tsp ground cinnamon

2 tbsp maple syrup

zest of 2 limes and juice of 1

300g Self Raising flour

1 tsp baking powder

For the Frosting:

250g unsalted butter

250g icing sugar

100g cream cheese

1tbsp Belvoir Lime & Lemongrass Cordial

orange food colouring (optional)

black writing icing (optional)



  1. Heat the oven to 180c/ Fan 160c /Gas Mark 4
  2. Grate the carrots into a bowl
  3. Line and grease a loose bottomed deep 20cm cake tin
  4. In a stand mixer or with an electric hand whisk, beat together the oil and the sugar, then add the eggs one at a time making sure each is fully whisked in. Whisk in the vanilla, maple syrup and lime zest and juice. Fold in the grated carrots.
  5. Sieve the flour, cinnamon and baking powder and fold into your wet mixture. Pour mixture into the cake tin and bake for 45-50 minutes.
  6. Leave to cool in the tin for 10 minutes before transferring to wire rack.
  7. While cake is cooling beat together all your ingredients for the frosting. Add enough food colouring to make it a bright orange. Spoon into a piping bag fitted with a star nozzle.
  8. Once the cake is cool, put onto a cake plate and pipe the icing onto the cake to created a flame pattern. Decorate with your choice of goulish characters or ice the cake and then pipe a black spider web on the top (see pics), alternatively you may wish to keep it plain…