Pour into the lined loaf tin and bake for 25 minutes. Meanwhile combine the ingredients for the icing firmly in a bowl. When the cake is done, cool on a wire rack and then using a spatula cover ...

What’s not negotiable here is the frosting. Cream cheese frosting is what makes carrot cake so glorious, in our opinion, and so it doesn’t veer. To make a batch, beat softened cream cheese and ...

Add the mascarpone and whisk together until smooth and creamy. Add the reserved orange pulp and mix until smooth. Slice each cake in half to make four layers. Divide the icing into four and then ...

glossy glaze over homemade scones or coffee cake. There are so many different types of icings and frostings—we love cream-cheese frosting for zucchini and carrot cakes, mascarpone frosting for ...

A sugar-free take on the traditional carrot cake. Top with a zingy orange cream-cheese frosting for a tasty treat. This cake when served as 12 portions provides 277 kcal, 7g protein, 14.5g ...

While the sponges are cooling, make the icing. Beat butter and add icing ... Some people use walnuts but I prefer keeping carrot cake nut free.

The first thing you’ll want to do is preheat your oven to 350. Now using a mixer cream together your butter, vanilla, white and brown sugar. Once that is all blended, add in your eggs one at a ...

Use a tart variety of lemon to give this cake a good citrus flavour. Elderflower cordial has a distinctive flavour which I really enjoy, but you could substitute with 1 teaspoon vanilla extract.

4. Leave the cake to cool in the tin for about 5 minutes before turning out onto a wire rack and leaving to cool completely 5. To make the icing, beat the cream cheese and butter together in a ...