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

This is the best carrot cake recipe I have, my family loves it!

I made this cake for my birthday and it was absolutely delicious! I went to town the first day, have been eating slices out of the fridge all week, and just froze some leftover slices. So scrumptious and doesn't make me sick after eating it🤤❤️ #march2026 Gluten Free, refined sugar free

I wanted to make a snack using vegetables for my son to have more nutrition and I came up with this recipe. For loaf pan: 18 x 8 x 6 cm [7 x 3 1/4 x 2 1/4 in]. Recipe by cazitoo

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.

You guys already know how much I love easy and quick recipes. Anything that can be made in 5 to 10 minutes is my favourite. This carrot cake will leave you wanting for more!

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.

A moist and fluffy carrot cake steamed/cooked using a rice cooker topped with cream cheese frosting.

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

This coffee cake is moist, perfectly spiced and the perfect indulgent treat. I recommend grating your own carrots instead of buying them pre-grated, as they will be much softer. Recipe adapted from: pinchofyum.com

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.