Carrot cake is a delicious dessert that combines warm spices with moist cake and creamy frosting. There are many variations ...

This cake boasts of all the hallmarks of a great carrot cake – it is deliciously moist, subtly spiced and packed with flavour. Credit: Alan Benson 1. Preheat the oven to 170°C (150°C fan-forced).

The perfect vegan treat with a very speical ingredient - watercress! Bursting with vitamins and minerals, this peppery little leaf is one of our natural superfoods – and tastes great too! In this ...

1. Preheat your oven to 170 degrees or equivalent. Grease and line two 20cm sandwich cake tins with baking parchment. Soak the sultanas. 2. To make the carrot cake: i0n a mixing bowl, use an electric ...

Preheat oven to 180°C. Lightly grease and line two 22cm round cake pan with baking paper. Whisk sugar and oil together until thick. Add eggs, one at a time, whisking between each addition to combine.

Preheat oven to 160C/gas 2½. Line a 24cm round springform tin with nonstick baking paper and set aside. Place the eggs, sugar and vanilla in the bowl of an electric mixer and whisk for 15 minutes or ...

If autumn had a favourite dessert, it would surely be a classic, moist carrot cake. Whether you’re serving it with afternoon tea or enjoying it as a sweet breakfast treat, it’s an ideal dish. Getting ...

Carrot cake is a classic treat that many love to enjoy all year round, especially with a cup of tea on the side after your supper, but it doesn’t always have to be baked in an oven. By ditching what ...