Carrot cake has always been a real teatime staple thanks to its spiced, fluffy sponge paired with creamy icing on the top. And with Mary Berry's recipe, it's easier to make than you might think.
But with the perfect recipe, it's a breeze to make a delightful carrot cake, says Phil Bianchi, food and flavour maestro and founder of The Gift of Oil. He recommended: "Before it's time to bring ...
Spread all over the cooled cake and finish with the pumpkin seeds. Store in the fridge, covered, for up to 5 days. Recipe adapted from The Food For Life Cookbook (Jonathan Cape) ...