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.

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.

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 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 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.

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.)