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.

Bake in the oven for 45 minutes for a round cake, or 30 minutes for the square, until nicely risen and firm but springy when lightly pressed. Insert a skewer through the centre if you're not sure ...

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 ...

Method. A hot oven is essential for an even bake, so first set the oven to 180C/160C fan/gas 4. Grease a 22cm square baking tin with oil. Line the base and sides with baking parchment — it ...

Ingredients. 150g soft light brown sugar; 2 eggs; 150ml sunflower oil; 150g plain flour; ½ teaspoon bicarbonate of soda; ½ teaspoon baking powder; ½ teaspoon ground cinnamon, plus extra to decorate ...

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 ...

In childhood - and adulthood - when we lived in the same town, Mom made Carrot Cake for the special occasion. The last was in June 2019. She died the next month.

Drizzle with 2 tbsp oil, season to taste, toss to combine and add to oven. Immediately after putting carrot mixture in the oven, heat remaining oil in a large frying pan over high heat. Add chicken ...

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 ...