Shopping Cart -

Your cart is currently empty.
Upgrade to today
for only an extra Cxx.xx

You get:

plus This issue of xxxxxxxxxxx.
plus Instant access to the latest issue of 310+ of our top selling titles.
plus Unlimited access to 27000+ back issues
plus No contract or commitment. If you decide that PocketmagsPlus is not for you, you can cancel your monthly subscription online at any time. Auto-renews at €10.99 per month, unless cancelled.
Upgrade Now for €10.99 Learn more
This website use cookies and similar technologies to improve the site and to provide customised content and advertising. By using this site, you agree to this use. To learn more, including how to change your cookie settings, please view our Cookie Policy
Pocketmags Digital Magazines
Pocketmags Digital Magazines
   You are currently viewing the European Union version of the site.
Would you like to switch to your local site?
Read anywhere Read anywhere
Ways to pay Pocketmags Payment Types
Trusted site
At Pocketmags you get
Secure Billing
Great Offers
Web & App Reader
Gifting Options
Loyalty Points


There’s nothing quite like a late-afternoon foray into delicate cakes, cookies and scones, accompanied by a china pot of tea made just-so. These new recipes from the queen of baking offer the best excuse to revive a very special British tradition

Carrot and banana cake


NO INCENTIVE NEEDED... ...for this sticky carrot cake

I never tire of making a sweet treat to share with friends and family for afternoon tea or a birthday celebration (I especially love baking with my grandchildren). I’m so thrilled to share these tried and tested recipes with you, and I hope you’ll gain as much satisfaction cooking them for friends and family as I have in creating them. MARY BERRY

This combination may sound a little strange, but I always put banana in my carrot cake to give a moist sponge. The banana also makes the texture slightly denser rather than light and springy.


The cake can be fully prepared up to 24 hours in advance, then thoroughly wrapped in cling film. The sponges freeze well without icing, wrapped, in cling film for up to 1 month.


Coarsely grate the carrot; if it’s finely grated, too much water comes out of it when it’s cooking, leading to a wet cake. The icing is fairly soft but will firm up once chilled.

• 250ml sunflower oil, plus extra for greasing

• 4 medium free-range eggs, beaten

Purchase options below
Find the complete article and many more in this issue of delicious. Magazine - April 2016
If you own the issue, Login to read the full article now.
Single Digital Issue
April 2016
This issue and other back issues are not included in a new delicious. Magazine subscription. Subscriptions include the latest regular issue and new issues released during your subscription.
Annual Digital Subscription
Only € 1.75 per issue
Was €33.99
Now €20.99
6 Month Digital Subscription
Only € 3.00 per issue

View Issues

About delicious. Magazine

Celebrate spring with delicious. magazine this April. Enjoy Felicity Cloake’s perfect menu, Valentine Warner’s gin-based recipes, The Ivy’s classic shepherd’s pie, cheese-free vegetarian recipes and top curries from around the world. For baking inspiration, try Mary Berry’s afternoon tea, Chetna Makan’s pistachio and cardamom cake or a zesty lemon scone. And to top everything, there’s a 16-page bread special with our 10 best bread recipes.