Vegan, delicious, and budget-friendly!A few more tipsThe cup I use is 200 ml. I added 6-7 ground walnuts and recommend not adding more, as it will make the cake bitter.

This recipe is for vegetarians and vegans, as well as those who are concerned about cholesterol intake or trying to improve their dietary habits. ☆ All of the ingredients used in this recipe are 100% plant-based. ♪Carrots are very sweet in the spring, so try serving this to children who don't like carrots then. ☆ Recipe by Hatayabejimeido

I wanted to make the carrot cake from my youth.It was heavy on the sweetness, which I didn't mind, but for this recipe, I wanted to keep its moistness (this is key!) while making it a bit healthier.Baking time vary by oven.If it seems like it's going to burn, cover with aluminum foil. Recipe by Kyansama

Treat yourself to dessert without going overboard! These little carrot cakes are the perfect way to do just that. They're baked with extra virgin olive oil from Spain in the batter to give these cakes a touch of flavor and ensure that they're easy to pop out of the pan.

I actually made this cake for Valentine's day. I mean Valentine's day is too overfilled with chocolate and heart shapes. Sometimes we just need a simple cake like this. Unlike all the carrot cakes which I'd tasted, there're actually carrots in this cake. Those commercial cakes are usually filled with food coloring and artificial flavorings. To make the cake worse, they used over-sugary cream cheese fillings which kinda make the cakes unbearable to eat, IMHO.As you should have known, I am not a fan of cakes. So, if I have to eat a cake, it has to be my way; dense, moist, fudgy and custardy without over the top sweetness or frosting. Bruno Albouze seems to have what I am looking for. Head over to his YouTube channel for gorgeous desserts, cakes and dishes. Subscribe to his channel too.I decided to decorate my cake with some bits and pieces of honeycomb. There are a few names to call the honeycomb: honeycomb toffee, hokey pokey or cinder toffee. It is like a science experiment when the baking soda is added. I also decided to keep my cake 100% vegan, cos it is one of my goals for 2019; to push out at least 1 vegan recipe a week. In closing, I really hope you will give this recipe a try. I know I am late tho, but this cake will sit well on any dining table without any special occasion.

It's said that this cake doesn't have the raw taste of carrots, so I wanted to try it out. It turned out to be quite delicious, and the addition of brown sugar gives it a great flavor.TipsFor the vegetable oil, I used sunflower oil (it's suggested online not to use olive oil as the flavor would be too strong). You can use butter, but vegetable oil is a bit healthier.Tasting NotesThe carrot cake with the caramelized flavor of brown sugar doesn't have any of the raw carrot taste.

The cake is perfectly moist and delicious. You will love this lightly spiced carrot cake as fresh carrots give a perfect blend to the cake with nutmeg and cinnamon.

Carrot cake was my mother’s favorite cake. I can remember being four years old and peeling carrots and licking the batter off of the spoon. My father always had something to say about the raw eggs, but my mother didn’t care. Haha, I survived!! Anyway, I got this lamb mold and I wanted to try it out, so I made a carrot cake. This will of course work with any pan.

When I used to live in Dubai, I loved Lime Tree's carrot cake. So after I moved, whenever I miss carrot cake, I use this recipe to bake my own.

When I was living in England, I received this spiced carrot cake numerous times during the Christmas season. I got a friend to teach me the recipe. The original version was sweeter, but I took the liberty of reducing the sugar and oil, but for the most-part the steps and ingredients are true to the original.Generally speaking, if you use margarine rather than butter, there is no need to add salt.In Step 1 when sifting the dry ingredients, exclude the almond powder.In Step 6, the longer the batter rests, the richer and tastier it becomes. It's okay to let it rest for 2 or 3 days. Recipe by tora-mame. (One 18 cm diameter cake.)

unbelievably moist! :hungry so good and all thanks to my sister :flower it is now the only cake I am allowed make for my boyfriend