The best carrot cake recipe is more carrot-y than ever. Bring on more carrots, more toasted nuts and more cream cheese ...

When I baked this Hershey’s Chocolate Cake with Cream Cheese Filling, I wasn’t expecting to fall head over heels for it—but ...

Preheat oven to 350 degrees. Spray an 11x11 square pan with cooking spray and line with parchment paper. Set aside. In a ...

In a stand mixer fitted with the paddle attachment, combine the cake mix, melted butter ... beat the cream cheese on low speed until smooth, about 1 minute. Gradually add the powdered sugar ...

This lemon velvet cake ... and made sure everything was completely combined before moving on to the next addition. I did use the stand mixer on the frosting, by the way. You just want to be careful ...

Take the cake out of the tin and peel off the lining paper. Put the cake on a board or plate. To make the frosting, stir the cheese and orange zest together. Spread evenly over the cake.

A skewer inserted into the centre of the cake should come out clean. Leave to cool in the tin for 15 minutes, then turn onto a wire rack and leave to cool. Beat all the ingredients for the cheese ...

I suppose what they have in common are strong flavors to balance out the sweetness: earthy carrots, bitter nuts and sour cream cheese in ... on my birthday cake. Better make it this Easter weekend ...

Planning to whip up a showstopping carrot cake ... cheese, sugar, vanilla and salt. Cream cheese provides the base; vanilla adds warmth and aroma; salt sharpens the flavors; and sugar rounds out ...