Fat serves an important role in carrot cake, but you have options when it comes to which type you use. We'll answer the ...

2. Line a sheet pan with foil. Put the carrots chunks on the tray and spritz them with enough oil to coat them. Massage them with your hands to ensure thorough coating.

Muscavado sugar, which is moodier and funkier than the regular kind, produces a caramel flavour. The cake relies on sunflower oil for fat rather than butter, which ensures the cake’s crumb is light ...

I absolutely love carrot cake, ... 125ml sunflower oil. Two medium eggs. 175g grated carrots. 125g light brown sugar. 175g self-raising flour. Half a teaspoon of mixed spice.

Pour the prepared cake batter into the lined baking dish and then place it in the preheated oven, still at 190C. Cook in the centre of the rack for 30-35 minutes.

INSTRUCTIONS. Line three nine-inch round cake pans with wax paper; lightly grease and flour wax paper. Set pans aside. Stir together flour, baking soda, salt, and ground cinnamon in a bowl.

Their recipe includes orange zest, which brings out the sunnier flavours hiding in carrot shreds. Like Mary Berry, they use light muscovado sugar and sunflower oil ― they add cinnamon and nutmeg too ...