Ingredients 200ml (7 fl oz) vegetable oil; 3 free-range eggs; 175ml (6 fl oz) agave syrup (also known as agave nectar) 400g (14 oz) carrots, peeled and grated ...

Their recipe includes orange zest, which brings out the sunnier flavours hiding in carrot shreds. Like Mary Berry, they use ...

If you use a low-fat version, the icing will just run off the cake. Carrot cake is beautifully moist, so keeps well. If your kitchen is warm, store the cake in the fridge," as reports the Express .

She begins by mixing eggs, sunflower oil, and caster sugar in a bowl. Once those have been beaten, she asks us to add in banana, grated carrot, flour, and baking powder, stirring the lot until ...

Method. Preheat your oven to 180C (fan 160C), 350F, or gas mark four. Grease two 20cm (eight-inch) round sandwich pans with a generous coating of butter or oil, and line the bottoms with baking paper.

Carrot cake recipe Ingredients: 225g self-raising flour Two teaspoons of baking powder 150g of light muscovado sugar 50g walnut pieces, chopped 100g carrots, coarsely grated ...

Mary Berry has shared a plethora of delicious recipes in her time as a baker. From savoury to sweet, the 85-year-old has written more than 70 cookery books since her first book was published in 1970.

Mary Berry said the carrot cake with mascarpone topping is "a popular cake" that has a lovely addition of walnuts for a crunchy bite. Only taking about 15 minutes to prepare ahead of baking, the ...