Carrot Spice Cake

Carrot Cake as a Bundt Cake is definitely a switch from the standard oily type cake with cream cheese frosting.

Spiced carrot cake with toasted walnuts. Simply whisk everything together in a bowl and bake away! 😊

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

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.)

A simple and easy-to-make traditional American cake that will change your perception of carrots. If you have nuts on hand, feel free to add them for extra texture and flavor.

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

It's said that this cake doesn't have the raw taste of carrots, so I wanted to try it out. It turned out to be quite delicious, and the addition of brown sugar gives it a great flavor.TipsFor the vegetable oil, I used sunflower oil (it's suggested online not to use olive oil as the flavor would be too strong). You can use butter, but vegetable oil is a bit healthier.Tasting NotesThe carrot cake with the caramelized flavor of brown sugar doesn't have any of the raw carrot taste.

Simple and yummy :hungry

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.

Like most women, I love all that is sweet but I sometimes feel quite guilty when eating large quantities. It's like I can't have just one piece and I believe many of you feel the same way I do. In this recipe I used a very small amount of oil and less sugar than in the original one so feel free to have not one, not two, but as many pieces of this cake as you like! Also, it's a very quick and tasty desert you can make when you don't have a lot of time to spend in the kitchen so when you're in a hurry and you're craving something sweet, this is the recipe for you. Have fun making it! I’d love to see all your beautiful photos, so feel free to post them and don’t forget to leave a comment!

If making one, halve the quantities!

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.