This is the carrot cake that I've been making since I was in high-school, when I was into making snacks.I'm posting it here as a memo for my daughter.You can use the leftover carrot juice from Step 7; I mixed it with water, lemon juice, and honey to make carrot juice. Recipe by kurukurumin

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 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.

Super moist and quick to whip up!

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

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carrot cake

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 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

I wanted to make a snack using vegetables for my son to have more nutrition and I came up with this recipe. For loaf pan: 18 x 8 x 6 cm [7 x 3 1/4 x 2 1/4 in]. Recipe by cazitoo

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.