Mary Berry's carrot and walnut cake recipe is a real classic, and perfect for any time of year. It's also incredibly easy to ...

Carrot cake is beautifully moist, so keeps well. If your kitchen is warm, store the cake in the fridge.” Mary Berry’s carrot cake recipe Ingredients For the cake 250ml sunflower oil Four large ...

Our easy carrot cake recipe only needs one tin and two bowls ... This results in a dense, moist carrot cake that isn't too sweet. It will keep for several days in an air-tight tin, if you ...

The process is best spread out over a few days. Bake the cake layers on one day, wrap them in plastic wrap and freeze. Let ...

But a peek at her carrot cake recipe left me pretty surprised. I’m pretty strict about my own carrot cake rules, so her secret to a “moist” loaf intrigued me... In her recipe, she said ...

You can freeze an un-iced carrot cake for up to 3 months, well-wrapped in clingfilm. Carrot cake is very forgiving. As an oil-based cake it's very easy to throw together without much advance warning.

Nothing beats the rich, moist, and perfectly spiced flavor of a classic homemade carrot cake. This recipe is packed with ...

A good recipe should make a reliable bake, but everything from the oven temperature to greasing the cake tin can affect the result. The main goal of carrot cake is to ensure that it is moist but ...

Even if you have the best veggies, though, baking a moist, flavorful cake can be challenging. Thankfully, there’s an ingredient that can help. The Surprising Ingredient Your Carrot Cake Recipe ...

"Even if you don't eat carrot cake, I think you still might like this one," says Roman, who features the recipe in her new cookbook, Sweet Enough. "It's intensely flavored and very moist.