In a large bowl, combine grated carrots, crushed pineapple, brown sugar, oil, eggs, and chopped nuts. Pour batter into the ...

Carrot cake may not be beloved by all, but people who enjoy it can't get enough. Your next carrot cake can be bakery-level ...

Registered dietitian, Gisela Bouvier, offered three Fourth of July dishes that are different from the usual meals people cook ...

Add the nutmeg and 1/2 cup of water to the carrots and bring to a boil. Cook over moderately high heat, stirring occasionally, until the carrots are shiny and the liquid is syrupy, about 40 ...

Check the cake at intervals after 90 minutes. Let the cake cool a little in the tin then stand it on a wire tray. Cover with a tea towel. * Originally published in August 2016. Updated in June 2025.

Preheat the oven to 400°. In a baking dish, toss the carrots with the olive oil and season with salt and pepper. Cover with foil and bake for about 30 minutes, until tender and lightly browned ...

You will need 4 x 20cm/8in cake tins, a large piping bag fitting with a large star nozzle (to make the swirls that sit on the top) and a 8–9cm/3¼–3½in round biscuit cutter (or a small bowl ...

Think of the Bon Appétit Bake Club as a book club, but for baking. Each month we share a brand-new meticulously tested recipe. Bake along with us, share your wins (or your fails—we’ve all ...

This moist fruit cake doesn't need to be fed so it's the perfect last-minute Christmas cake. The cake itself is very easy to make – the tricky part is the icing, but you can obviously decorate ...