carrot cake

My favourite carrot cake!

My husband loves carrot cake. He requests it every year for his birthday. Making a homemade carrot cake is a bit of work, but it’s a labor of love.❤️ My previous cakes have been a bit stodgy, so this year I tried a new recipe. This is a WINNER, y’all. If you ever make a carrot cake, try this recipe. It will not disappoint.This recipe is modified from Grandbaby Cakes. The technique to make the frosting is from Sugarologie.#GlobalApron Week 14: Carrots#Cake #Sweet #Dessert #Birthday #Vegetables

I have loved carrot cake all my life and I had never made it until recently. However, I created this recipe by researching several carrot cake recipes. After understanding how most people make carrot cake I set out to make up my own recipe. I experimented with different combinations of ingredients and I added some ingredients that are not typically found in carrot cake. The end result was a very moist tasty carrot cake.

My boyfriend's mom introduced me to Sam's Famous Carrot Cake online. However, I'm constantly on the search to decrease the sugar in my recipes. These are moist with a nice carrot flavor. Feel free to omit the walnuts and/or raisins.

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.

This is a variation of "Oatmeal cinnamon steamed bread". I made this because I wanted to have a spicy American style carrot cake. (I used the spicy carrot cake recipe in the "VEGE BOOK3" cookbook as inspiration.)You can use the oatmeal as-is, but please try processing it into a powder. The cake will have a moist, chewy texture.Prevent condensation from dripping onto the cake when you remove the lid by wrapping the steamer lid with a cloth and securing it with an elastic band. (Be careful not to let the cloth catch fire if you have a gas range!) Recipe by Miyakojika

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.

Since I wanted to eat a nutritious cake full of carrots, I baked it with all of my favorite ingredients.The amount of ingredients are rough approximations. This recipe uses a moderate amount of sugar and oil, so that you can appreciate the sweetness of the carrot. Be sure to use a lot of cinnamon. For loaf pan: 18 x 8 x 6 cm [7 x 3 1/4 x 2 1/4 in]. Recipe by creamcrepe

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.

I arranged the carrot cake recipe from "Baking Class," a book published by Shufu to Seikatsu-sha.This cake has lots of carrot and a small amount of oil; perfect for my daughter!The carrot should be 150-160 g after you remove the stem and peel. It is no problem if the amount is slightly more or less.I was interested in grapeseed oil. It has zero cholesterol, so it's healthy! I recommend it! For 10 small molds. Recipe by Chipetan

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