23 decadent ways to make carrot cake

You can use a 19x9cm loaf pan; cooking time will vary. Canola, sunflower and peanut oils are good sources of mono-or polyunsaturated fat. Psyllium husks, from the health food aisle, add fibre. Note

Cooking is full of classic pairings, and carrot and orange is one of the best. This moist carrot cake with orange frosting is moist, dense and delicious, and, as a bonus, gluten-free.

With its wholemeal flour and vegetables (even seeds), Nici Wickes’ carrot cake is as robust as it is delicious. This recipe creates a light, airy and huge cake, so tuck in!

It’s the mixed spice, a blend of allspice, cinnamon, nutmeg, mace, cloves, coriander and ginger, that makes this carrot cake so heavenly.

Fluffy, golden carrot cake is swirled with crunchy pecans and topped with a sweet, creamy cream cheese frosting to create the most wonderful dessert suitable any time of the day.

You should be able to find the sugared baby carrots in the baking aisle in your local supermarket. They’re a fun adornment atop this delicious frosted carrot cake, thanks to Real Living.

This can also be made in a 10 x 20cm loaf pan – increase cooking time to 50-60 minutes. Note

Ready in five minutes, this gorgeous spiced carrot cake is served is completely mixed and microwaved in one mug. Enjoy this quick dessert warm with a dollop of ice-cream and caramel sauce.

These make a change from a whole carrot cake, which can take ages to cook and is quite a mouthful, so to speak! They’re moist and full of goodness.

These gorgeously zesty carrot, orange and ginger cakes have a lovely moist texture. This wholesome recipe calls for coconut sugar, which gives a nice caramel flavour. Topped with pure and plain mascarpone, these cakes make a wonderful afternoon treat with a cup of tea. Photograph, props and styling by Eleanor Ozich

These delicious little carrot cakes make the perfect lunchbox addition. The kids won’t even know they’re sugar-free!

Use a round-bladed knife to spread frosting over tops of cakes. Note

You need three large carrots (540g) for this recipe. Note

Un-iced cakes are suitable to freeze for up to 3 months. Note

This dense, moist almond carrot cake has a delicious lemon cream cheese frosting. If you prefer, you can use orange juice and zest in place of lemon in both the cake and frosting.

Zucchini can be replaced with mashed banana if preferred. Note

Vegetables add a subtle flavour and texture to these tempting baking treats by Sophie Gray

Cake is cooked when a wooden skewer inserted into centre comes out clean and dry. Note