For the Carrot Cake: 400g carrots Zest and juice of 1 orange Zest and juice of 1 lemon 400g ground almonds 1 large teaspoon baking powder 100g corn starch Preheat the oven to 175°C (347°F ...

The moist cake is finished with a tangy orange cream cheese frosting. It's also simple to make, but you'll need a few bowls because the key to a great carrot cake is keeping the dry and wet ...

A sugar-free take on the traditional carrot cake. Top with a zingy orange cream-cheese frosting for a tasty treat. This cake when served as 12 portions provides 277 kcal, 7g protein, 14.5g ...

orange blossom water and orange zest and mix until the icing is smooth and thick. Using a palette knife, spread the icing evenly over the top of the cooled cake, dipping the knife into a bowl of ...

You can freeze an un-iced carrot cake for up to 3 months, well-wrapped in clingfilm. Carrot cake is very forgiving. As an oil-based cake it's very easy to throw together without much advance warning.

2. In a small baking dish, spread the pecans. Toast them in the oven for 10 to 12 minutes, or until they have a fragrant, ...

From its tender, spiced texture to its topping of tangy-sweet cream frosting, carrot cake is a genius creation, and Milwaukee ...

Rub a bowl around with the crushed garlic clove and leave it in the bowl. 2. Add the orange rind and the juice and season it with some salt and pepper. 3. Whisk in the groundnut oil until it blends ...