For the Performance Triad, please use the nutrient & serving size information provided below.Recipe Analysis: (1 serving = 1 piece)Per Serving: 367 calories; 4g protein; 18g fat, 47g carbs (12 carbs: 1 protein)Recipe = 2 servings of vegetables, 1 servings of fruit (0 vegetable per serving, 0 fruit per serving)*This recipe is from Love and Lemons

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.

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.

For mommy who wanna give healthy desert for their lovely children..

Super moist and quick to whip up!

Seriously the best. Mom always makes this recipe and everyone everywhere raves about it.

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.

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

Enjoy the flavor of carrots! It’s sweet.