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

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.

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.

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.

My mother baked me these many times when I was a child. She used small aluminium cups, but I use a pound cake pan.If you are eating these more than a day after they have been baked, slice them and then microwave for about 20 seconds. It'll be nice and fluffy. Recipe by Setsubunhijiki

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

This recipe was given to me by my high school science teacher, Mrs. Gregory, amd this was the first ever chocolate cake I’ve ever baked by myself. It’s moist, fluffy and devilishly delicious.The recipe calls for 2 cups sugar but I used 1 and 1/2 cups instead.In the recipe, the baking time was 50-55mins for rectangular pan but in my oven, the cake was done within 40 mins so baking time may vary.

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.

My first time making this, it came out wonderful!

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

Chocolate is usually my preferred cake flavor. But THIS cake? Oh. My. GOODNESS. I’ve made it at least three times over the last few years.If you’re a citrus or lemon fan, you need to make this cake at least once. Then try your darnedest not to eat the whole thing by yourself. Best to make it for a crowd and share the lemony love! 💕This was my birthday cake this year (Yup - I made my own cake! 🤣)#Dessert #Special #Celebration #Birthday #Citrus

I made this cake after I had made puff pastry for the first time. Although the pastry turned out to be delicious I was horrified at the amount of butter I had to use. So, in the spirit of a healthier cake but one that didn't taste worthy and good for you, this cake appeared on my tea table. My very picky family loved it and I will make this cake again. And again.