Carrot cakes are one of my favourite cakes – especially with cream cheese frosting. The important thing about carrot cake is that it needs to be moist and jam packed with flavours. I like my carrot cakes without any sultanas and with lots of walnuts. This time, I’ve decided to experiment on cream cheese frosting and I had to cut down the sugar like crazy because most recipes call for more than 400g of icing sugar, which is insane! I’ve tried to cut down the sugar as much as I can without compromising the texture of the cake, hope that you’ll enjoy it as much as I did! Tips for making the perfect carrot cake Make it a day in advance – it takes time for the flavours to come out so let the cake rest in the refrigerator for a day before serving. For the cream cheese frosting, make sure that the butter and cream cheese are at room temperature To make the cream cheese frosting, add the sugar in by batches then beat …

There are many different kinds of brownies – fudgy brownies, the dense rich brownies (check out my rich chocolate brownie cake for the recipe), the chewy brownie and the cakey brownie. Regardless of which you prefer, a good brownie recipe is a must-have for every single baker. Today I’ll be sharing with you my classic cakey brownie. It requires the use of sour cream which makes the cake light and fluffy. One of my favourite things to do is to warm up my brownies and serve it with vanilla ice cream! Yum! I made this cake twice – one with chocolate chips on top and one without it. There is a difference in the texture of the cake after leaving it in the fridge overnight (as shown in the picture below). The cake becomes denser and the taste more flavourful. Hence it is always better to make brownies a day ahead. A few tips about brownies: They get better with age – so always make them a day ahead Let them cool completely in the …