easy cake

Check out this easy recipe for the best carrot cake banana bread from Delish.com

Carrot Cake Banana Bread

Cooking spray,

c. butter

c. sugar

c. brown sugar

eggs

milk

pure vanilla extract

c. all-purpose flour

baking powder

baking soda

cinnamon

kosher salt

nutmeg

bananas,

carrots

pecans,

block cream cheese,

c. butter, softened

I received a lot of compliments making this cake/bread. It's so light and moist. I added a generous amount of plump raisins to the batter which I believe elevated it.

For the frosting, I used one stick instead of 2 and nearly twice as much sugar.  

Thank you for this recipe ❤️

Excellent recipe. My family loved it. I used  some mascarpone cheese rather than cream cheese in the frosting and it just took it over the top.

Just made yumm I did not ice it I don&#39;t think it needs it.  Added extra cinnamon an Nutmeg just because I love it.  Will make again.

I've discovered - admittedly by my many viewings of the British Baking Show - that mixing the batter as little as possible makes the bread much lighter and fluffier than mixing too thoroughly. Also using an aluminum baking pan keeps the heat more evenly distributed so the bake doesn't brown too much on the top. This is a great recipe! Thanks for sharing!

I doubled recipe to make 2 big loafs! Amazing taste and texture! I used 3 1/2 cups of flour not the full 4 when I doubled it. Only slight change.

Super delish.  Moist and lovely with a fresh cup of coffee.

this bread is awesome my family all loved it!

Good recipe for the bread, the frosting was not very good. It was too salty and tastes like pure butter.

Delicious! I omitted the 1/2 cup brown sugar, doubled the carrots and walnuts and skipped the icing. This is my new go to banana bread recipe!

It was ok, but I felt that it could have used more spices and carrots, and even some raisins. Also, I did use a slightly different pan (because it was SO MUCH batter) and even 45 minutes was too long. So I'm not sure about the cooking time. I'd keep an eye on it after 40 minutes, if I were you. 

Also, while I altered my frosting, I did add a Pinch of salt, because everyone saying salt in frosting is gross doesn't seem to understand how salt works. Salt compliments flavours and activates your tongue in a certain way. There's a reason why Ina Garten says to put salt in your oatmeal, and Alton Brown says to put salt in your coffee.

Delicious recipe.  Like others have said, I also cut back on the sugar, ramped up the carrot, substituted walnuts for pecans (just because I didn't have any pecans) and also added a tablespoon of smooth peanut butter.  The resulting loaf is moist and full of flavour with no one ingredient dominating another.  I skipped the frosting, there's no need, but a smear of butter on a slice is delightful.

I doubled the carrots and put half teaspoon extra cinnamon.  Icing recipe measurements are way off so used a different recipe for the icing.

https://streaming.hearstdigitalstudios.com/9e0d87d5-3614-471f-a42b-48c3699d0b58/video_rover_16x9_1080p_hd_1552312808_68625.mp4

Your two favorite spring desserts, in one irresistible bread.

This Carrot Cake Banana Bread Is The Best Of Both Baking Worlds

Use this simple buttercream icing recipe to decorate your birthday cakes, cupcakes and sandwich biscuits. Try adding a little food colouring gel for a splash of colour to your butter icing.

Basic buttercream icing

140 grams/5 ounces butter, softened

icing sugar

vanilla extract

food colouring

cocoa powder

grams/2½oz milk or dark chocolate, melted

Don't let your cupcakes go unadorned! Our video shows you how to make buttercream 3 ways.

How to make buttercream icing

This is an easy banana bread recipe that gives perfect results every time. Be sure to use really ripe bananas - the blacker the better.

Each serving provides 334 kcal, 5g protein, 53g carbohydrates (of which 30g sugars), 11g fat (of which 6.5g saturates), 2g fibre and 0.8g salt.

Banana bread

flour

tsp bicarbonate of soda

salt

110 grams/4 ounces butter, plus extra for greasing

caster sugar

free-range eggs

85 milliliters/3fl oz buttermilk (or normal milk mixed with 1½ tsp lemon juice

tsp vanilla extract

This unique Chocolate Cake recipe, popularized during the great depression, is rich and chocolatey without the using any eggs, butter, or milk!

Chocolate Depression Cake (No Eggs, Butter, or Milk)

all-purpose flour (0.23)

sugar

salt (0.02)

tsp baking soda (0.02)

cocoa powder (0.21)

cooking oil* (0.21)

Tbsp vinegar** (0.06)

tsp vanilla extract (0.30)

water (0.00)

cocoa powder (0.16)

Preheat the oven to 350ºF. In a large bowl, stir together the flour, sugar, salt, baking soda, and cocoa powder until well combined.

Add 1 cup water to a liquid measuring cup, then add the vanilla extract and vinegar to the water.

Add the oil to the bowl of dry ingredients, followed by the water mixture. Stir until the chocolate cake batter is mostly smooth. Make sure no dry flour remains on the bottom of the bowl.

Pour the cake batter into an 8x8&quot; or 9x9&quot; baking dish. Transfer the baking dish to the oven and bake the cake for 35 minutes.

Chocolate Cake

If using the chocolate icing, let the cake cool for at least an hour after baking before adding the icing.

Wait until the cake is cool, then prepare the icing. Add the powdered sugar, cocoa powder, and vanilla extract to a bowl. Begin adding water, 1 tablespoon at a time, until it forms a thick but pourable icing (about 3 Tbsp total). If you let the icing sit, it may begin to dry, but you can add a splash more water to make it moist again.

Pour the icing over the cooled cake and spread until the cake is evenly covered. Slice the cake into 9 pieces and serve.

Chocolate Icing

https://embed.mediavine.com/videos/sxnos83xeqfqrdc72nuf

Chocolate Depression Cake

Soft black currant cake, easy to make and full of flavor. This rustic looking currant cake is what you need if you happen to get your hands on some berries. Only 6 ingredients.

Black Currant Cake

250-300 g/ 8.8-10.6 oz/ 2-3 cups black currants

g/ 2.7 oz/ 1/3 cup unsalted butter, soft

175 g/ 6.2 oz/ ¾ cup + 2 tablespoons granulated sugar

175 g/ 6.2 oz/ 1 ½ cups all-purpose flour

Remove the butter from the refrigerator a few...

Remove the butter from the refrigerator a few hours before baking to allow it to get soft. Preheat the oven to 180 degrees Celsius/ 350 degrees Fahrenheit. Butter and flour a springform (20 cm/ 8 inches) or line the bottom of the springform with parchment paper.

Clean and dry the black currants. Set aside.

Cream the butter and the sugar, about 3-4...

Cream the butter and the sugar, about 3-4 minutes. Add the eggs, one by one, mixing well in between. Mix the flour and the baking powder and sieve them over the mixture. Mix shortly again.

Place the batter into the prepared springform. Cover...

Place the batter into the prepared springform. Cover with the berries. Bake for about 40 minutes or until a skewer inserted in the middle of the cake comes out clean. Leave cool in the pan for about 10 minutes, remove and let cool on a wire rack. Serve as suggested above.

https://mediavine-res.cloudinary.com/video/upload/fuxvmrw3zykcocrhvmdv.mp4

Do you feel like baking? Here you will find hundreds of cake, pie, cheesecake and cookie recipes.

Cake, Pie, Cheesecake and Cookie Recipes

Mary Berry's easy Victoria sponge cake recipe is a baking classic and a tasty tea-time treat. 

Each serving provides 501 kcal, 5g protein, 50g carbohydrates (of which 36g sugars), 31g fat (of which 19g saturates), 0.8g fibre and 0.8g salt (serving with 300g of jam and 300ml cream). 

Mary Berry's easy Victoria sandwich

225 grams/8 ounces caster sugar,

tsp baking powder

butter

strawberry jam

whipped double cream (optional)

This recipe is from The Great British Bake Off, in which ten home bakers take part in a bake-off to test their baking skills and battle to be crowned best amateur baker. They begin with cake in the Cotswolds, including a Victoria sponge.

Mary Berry and Paul Hollywood show you how to bake with easy-to-follow recipes and advice on the Get Baking website.

Mary Berry's perfect Victoria sandwich

Choose your favourite filling for this easy sponge cake – we've opted for lemon curd and whipped cream, but you could have jam. Perfect for afternoon tea.

Sponge cake

softened butter

golden caster sugar

½ lemon,zested

self-raising flour

Optional fillings of lemon curd,jam, lightly whipped cream

icing sugarfor dusting

Heat oven to 180C/160C fan/gas 4, butter and line the base of two 20cm spring-form cake tins with baking parchment.

Using an electric <a href="https://www.bbcgoodfood.com/content/top-five-whisks">whisk</a> beat the butter and sugar together until pale and fluffy. Crack the eggs in one at a time and whisk well, scraping down the sides of the bowl after each addition. Add the lemon zest, vanilla, flour, milk and a pinch of salt. Whisk until just combined then divide the mixture between the two tins.

Bake in the centre of the oven for 25-30 mins until a skewer inserted into the middle of each cake comes out clean. After 10 mins remove the cakes from their tins and leave to cool completely on a wire rack. Fill how you like. My personal favourite is a good dollop of lemon curd and some fresh cream, then dust the top with icing sugar. Will keep for 3 days.

Our really easy chocolate cake recipe is perfect for birthdays. It’s so moist and fudgy and will keep well for 4–5 days. For buttercream quantities, instead of ganache, use our <a href="https://www.bbc.co.uk/food/articles/sponge_cake_calculator">cake calculator</a>.

Each serving provides 477 kcal, 6.5g protein, 56g carbohydrates (of which 40g sugars), 25g fat (of which 10.5g saturates), 2.5g fibre and 0.6g salt.

Easy chocolate cake

350 grams/12½oz caster sugar

1½ tsp baking powder

1½ tsp bicarbonate of soda

250 milliliters/9fl oz milk

125 milliliters/4½fl oz vegetable oil

250 milliliters/9fl oz boiling water

chocolate

200 milliliters/7fl oz double cream

Serve this gorgeous gluten-free lemon and blueberry cake with a dollop of Greek yoghurt and fresh blueberries.

Gluten-free lemon and blueberry cake

butter, softened

(150 grams) caster sugar

lemon rind,

Coles Australian Free Range Eggs

(215 grams) gluten-free self-raising flour

(190 grams) Greek-style yoghurt

blueberries blueberries

lemon zest

(60 milliliters) lemon juice

(110 grams) caster sugar

James Martin’s simple steps for making Madeira cake, will have you whipping up a soft, buttery afternoon treat.

Madeira cake

butter,

lemon, zest only

citron

Banana cake, aka banana bread, is one of the easiest cakes to make. Ever. This one is plain but it's only a starting point. Add nuts, dried fruit, chocolate chunks, spices too. Check the tip at the bottom of the page to read how.


Easiest ever banana cake

bananas

100 grams/3½oz soft light brown sugar

150 milliliters/5fl oz sunflower or vegetable oil

275 grams/9¾oz white self-raising flour

tsp ground mixed spice

Don't worry if you don't have scales. You can make this easy banana cake in no time.

This classic teacake recipe deserves a spot in every baker's cookbook. Light-as-air, laced with apple and glazed with melted butter—divine!

Aussie cinnamon and apple teacake

unsalted butter, chopped,

(1/2 cup) caster sugar

(1 1/2 cups) self-raising flour

pink lady apples, peeled, cored, coarsely grated

milliliters (1/2 cup) milk

tbsp caster sugar

tsp cinnamon

unsalted butter, melted

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5582674452001&=domain=taste

5348771529001-5582674452001

Gooey Butter Spice Cake

(15 oz) box spice cake mix

eggs, divided

salted butter, divided

(8 oz) block cream cheese, softened

sugar,

Preheat oven to 350F. Spray a 9x13" baking pan with non-stick cooking spray; set aside.

Mix together cake mix, one egg, and one stick melted butter in a large bowl.

Press cake mixture into the bottom of prepared baking dish and slightly up the sides of the dish. Set aside.

In a separate bowl, beat cream cheese until smooth. Then add remaining eggs, vanilla, cinnamon, nutmeg, and remaining melted stick of butter. Beat until smooth.

Stir in powdered sugar and continue to mix until incorporated. Spread on top of the cake mix in the baking dish.

Bake for 30 minutes or until center is set but still gooey. Remove from oven and let cool for about an hour.

This super moist and buttery pineapple cake is sure to make your family and friends very happy.  Once you see how easy it is to create this delicious cake you&#039;ll be making it all the time!

Pineapple Butter Cake

unsalted butter

pineapple

all purpose flour

½ tsp baking powder

Confectioners sugar

Preheat oven to 350 F&nbsp;

Butter a 9” round cake pan (use parchment in the bottom of the pan for easy removal after baking)

In a large frying pan over medium heat, melt the butter, reserve 6 tbs for later. Add the pineapple and cook for about 10 minutes.  **do not use any of the juice from the pan only the pineapple

In a small bowl mix together flour, salt and baking powder.

In a large bowl beat the whole eggs and egg yolks until blended.

Add the reserved melted butter, sugar, vanilla and lemon zest.

Stir in flour and pineapple.

Spoon into prepared pan, smoothing the top.

Bake until cake is browned, 30-35 minutes.

Transfer to a wire rack to cool in pan for 5 minutes. Invert cake onto plate to remove the pan and then invert again and return to rack to cool completely.

Before serving

Dust with confectioners sugar

Mary Berry's lemon drizzle traybake cake has been a hit since the 1960s, and this is the recipe she is most asked for when stopped in the street.

Equipment and preparation: for this recipe you will need a 30x23cm/12x9in tray bake tin.

Each serving provides 290 kcal, 4g protein, 38.5g carbohydrates (of which 25g sugars), 13.5g fat (of which 8g saturates), 0.7g fibre and 0.6g salt.

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The most viewed easy cake recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine