Mary Berry’s 2016 book Foolproof Cooking is packed full of pearls of wisdom, including the only nine spices Mary thinks we ...

Carrot Cake Loaf cake is full of simple ingredients you may already have at home. If you love carrot cake but need a smaller version….here you go! We love carrot cake! It’s a classic dessert ...

Preheat your oven to 180°C and line a 2 lb loaf tin with baking parchment ... Add in the olive oil and grated carrot and stir until completely combined. Add the eggs one at a time and stir ...

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.

Carrot cake is typically more moist than rival classic ... then grease and line the loaf tin with baking paper to cover the base and sides. Peel the carrots, then grate them directly onto one ...

Transfer the mixture into the prepared loaf tin and smooth the surface. Bake for 1 ¼ hours or until a skewer inserted into the middle comes out clean. 4. Leave the cake to cool in the tin for ...

Everyone loves a carrot cake - this one is moist and packed ... then turn out onto a wire rack to cool completely. The loaf cake is best eaten within 2 days and is not suitable for freezing.