If autumn had a favourite dessert, it would surely be a classic, moist carrot cake. Whether you’re serving it with afternoon tea or enjoying it as a sweet breakfast treat, it’s an ideal dish.

Prepare cake according to package directions and bake in two-8" round cake pans. Remove from oven and let cool. Place one round cake on a flat board or serving platter. With the second round cake ...

Decorate Dan Lepard's rich carrot cupcakes with mini-chocolate Easter eggs at Easter time, or top with sugar-paste carrots for the rest of the year. Preheat the oven to 180C/350F/Gas 4 and line ...

Preheat oven to 160C (fan) or 170C (convection). Grease and line two 20cm round tins. Sift flour, bicarbonate of soda, salt, nutmeg, mixed spice, cinnamon and ginger into a bowl. In a separate ...

Preheat the oven to 180°C / 160°C fan / Gas Mark 4. In a small bowl, crack the two eggs. Then whisk them together with the sunflower oil. You can use a fork or a small whisk, but make sure to ...