There are other indirect perks of using oil for your carrot cake instead of butter, too. When you add oil to a cake, you may ...

3. Whisk together eggs, brown sugar and sour cream in a separate large bowl until well-combined. Add carrots and dates; using a spatula or wooden spoon, stir and break up all the bits until evenly ...

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.

Preparation. Step 1. Place a rack in middle of oven; preheat to 475°. Line a rimmed baking sheet with foil and spread out corn kernels on baking sheet.

Often made at home in a blender or food processor and sold at traditional bakeries, bolo de cenoura comes together with just five key ingredients: carrots, flour, sugar, eggs and oil.

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.

Preparation. Make the quesadilla: 1. In a large skillet, pour in light olive oil and set over medium heat. Once hot, add in the cumin seeds and allow to cook for about 30 seconds until fragrant.

Using an electric mixer, beat the butter, sugar and vanilla until pale and fluffy. Add the eggs, one at a time and beating well after each addition.

Carrot cake is one of the most loved teatime bakes, best known for its unique mix of fresh and sweet flavours. While many people over-cook it for fear of having a soggy sponge from the carrots ...