If you’re looking for a fun and unique twist on a classic dessert, this blueberry zucchini cake with cream cheese frosting is ...

There aren’t a lot of things you can count on happening year after year, but every summer, one thing is certain: our garden ...

Once the cake cools in the pan, you can wrap the pan, or take it out of the pan and wrap the cake in plastic wrap. Leave it at room temperature or refrigerate it for up to 2 days before frosting it.

1 cup granulated sugar 1 cup light brown sugar 1 teaspoon salt 4 large eggs 1 tablespoon ground cinnamon 1/2 teaspoon ground nutmeg 1/2 teaspoon ground ginger 1½ teaspoons baking powder 1/2 ...

If needed, refrigerate the frosting for 15 minutes, or until it firms up slightly — if it still seems more like a creamy glaze, that’s normal, as long as you can spread it!

7. Alternatively, wait for the cake to cool, wrap it tightly in plastic and then foil and freeze until ready to serve. The frosting can be made and stored in the fridge for up to 14 days.

But carrots, raw carrots, in cake. Why this person didn’t get their due seems unjust, but maybe it’s because they were an anonymous health-nut hippie, in which case they wouldn’t care about ...

Preheat oven to 350° F. Line the cupcake tins with liners. Into a bowl sift together the flour, granulated sugar, baking soda, salt, cinnamon and allspice. In a large bowl beat the eggs until ...