My first daughter hated carrots. I thought she might not notice if it was in a snack. My daughter ate it, and my grandchilden ate it. I've been making this cake for over 20 years.The amount of the grated carrots does not have to be exact. You will not notice it. If you want to save some time, I recommend baking the batter in muffin cups. The baking time should be about 25 minutes. Dust confectioners' sugar if you like. Recipe by nokko.t

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

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.

Last year, I received some sweet and delicious carrots as a gift. I was wondering if I could bake something with them. I still had the notes from when I was experimenting, so this recipe is a revised version of my original. This recipe was inspired by one I saw in a magazine – I thought it was so cute. And since I already had carrots and lemons, I gave this a go.If you don't have heavy cream, substitute with 2 tablespoons of vegetable oil instead. You can also use maple syrup instead of honey, add spices such as cinnamon, cloves, nutmeg, and ginger or even raisins or caraway seeds. Recipe by Sabumochi

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.

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 love carrot cake, period. So why not carrot cake pie? Sometimes you just have to try things. This is one of those things.A carrot cakeish filling, with a cream cheese semi-whipped topping.I didn't have any powdered sugar, so take some regular sugar, run it by itself, in blender, until it's powder. 10 seconds at most.This a very nice, pie, i truly think you will enjoy it.My wife loved it, and keeps bugging me to make it more often, but we don't need sweets 😊

Yummy!

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 kids always want to help in the kitchen. They love me to try new things from my local cook book

I have been eating this cake since I was a toddler and it remains the gold standard for me.