Carrot Cake Loaf. A quick bread version that’s perfect for slicing and sharing. This loaf is simple, not too sweet, and bakes up golden with just the right amount of texture.

Carrot cake has a way of showing up right when you want something that feels a little special but still homey. Whether it’s packed with spices, filled with cream cheese, or baked into something ...

Directions Preheat oven to 350 F. Mix the flour, spices, baking soda and salt in a large bowl. Set side. Beat butter and sugars in large bowl with electric mixer on medium speed until light and ...

Pour the mixture into the tin and bake for 40 minutes, until a skewer inserted comes out clean. Cool for 10 minutes before carefully turning out onto a wire rack.

The Dessert Masters alum took on the iconic bake as part of our Great Women’s Weekly Children’s Birthday Cake Bake-Off.

Preheat oven to 350 F. Lightly coat an 8-inch square baking dish with cooking spray. Whisk milk, egg, maple syrup, vanilla, cinnamon, baking powder, ginger, salt and nutmeg together in the ...

Ingredients 200ml (7 fl oz) vegetable oil; 3 free-range eggs; 175ml (6 fl oz) agave syrup (also known as agave nectar) 400g (14 oz) carrots, peeled and grated ...

Chef notes. This one bowl, one-layer carrot cake is the perfect "mix-and-bake" dessert for novices and skilled bakers alike. It's packed full of flavor from cozy spices like cinnamon and vanilla ...

Bake until a wooden pick inserted in the cake's center comes out clean, about 55 minutes. Cool cake in pan for 30 minutes. Dust with powdered sugar and serve.

Bake for 30 minutes, switching the pans from top to bottom halfway through, until a toothpick inserted in the center of each cake comes out clean. Cool for 10 minutes in the pans; then invert the ...

Too often carrot cake comes out dry and crumbly, and we’ve had nightmares about the dense pucks of unfrosted, raisin-studded carrot cake we used to get served in the school cafeteria.