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 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.)

My favorite recipe of carrot cake is the one developed by America’s Test Kitchen. Unlike the usual “dump and stir” method, this version creates a dessert that is layered, moist, tangy, and glamorous.

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

If making one, halve the quantities!

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.

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.

My parents worked hard from a young age until their last days. Mom wasn't a whiz in the kitchen, but when she took the time, the little or much she prepared was truly amazing. This dessert was made with boxed cake mix and store-bought frosting, adding a few ingredients to make it truly exquisite and delicate. She was so creative in presenting her dishes that almost no one believed she made them with her own hands! I cherish this photo because we made this cake together about 4 years ago, and I'm very comforted to share the recipe with you.

My oldest daughter is not a fan of cake but loves when we have this carrot cake! She even wants it for her upcoming fall wedding!