There are so many recipes for carrot cake on the internet. But I’m a pastry chef and this is the only carrot cake I make. It’s moist, lightly spiced, and surprisingly easy to make.

Preheat the oven to 180C, or 160C with a fan, or gas mark four. Grease an 18cm square baking tin and line both the base and the sides with baking parchment. Place the sugar, sunflower oil and eggs ...

Recipe: The ultimate carrot cake Serves: 8 to 10 Ingredients: Carrot cake Cooking spray, oil, or butter for coating the pan 2 cups granulated sugar 1 cup vegetable oil 3/4 cup orange juice 3 large ...

Tips for making the perfect carrot cake Grate your carrots correctly. I suggest using a food processor fitted with the grater blade for consistency, efficiency and easy cleanup. You can also use the ...

This carrot cake only bakes for about 30 minutes, which doesn’t give the carrot shreds long to soften. Bigger chunks of carrots won’t get soft in that time and nobody wants a crunchy cake.