Carrot cake is one of my favorite kinds of cakes. Usually, carrot cake tastes more like a spice cake; you don’t taste carrots. Carrot cake is perfect for the holiday, too. You can sweeten carrot cake ...

Hi Bold Bakers! My easy Microwave Carrot Cake Bowl recipe yields a soft, fluffy Carrot Cake, spiced with cinnamon and vanilla ...

Add Yahoo as a preferred source to see more of our stories on Google. Carrot Cake with Cream Cheese Frosting For the best old-fashioned carrot cake, you'll want to make it from scratch. Store-bought ...

We all love(d) the classic dessert version of carrot cake, but I'm not crazy about the processed ingredients like white sugar, refined flour, pasteurized butter and cream cheese. I decided to remake ...

Correction: A previous version of this recipe omitted the source. The recipe was adapted from “Dessert Person” by Claire Saffitz. This version has been corrected. True story: We never got to cut the ...

If your mouth is already watering just looking art this beauty, we have good news, too: You can learn all the steps by virtually joining Martha for a baking class through Sur La Table on November 12.

What’s better than carrot cake? Adding pumpkin to the mix, too! This recipe makes 12 servings, perfect for hosting or prepping dessert for the week in advance. Carrots are high in vitamin A, which can ...

Preheat the oven to 375°F degrees and position rack in center of oven. Line two six-inch-diameter cake pans with 2-inch-high sides with parchment paper. Coat parchment paper and pan sides lightly with ...

Fall is always my excuse to try out cozy new dessert recipes that pair well with pumpkin spice lattes and hot chocolate, and I'm so glad this carrot cake cupcake recipe made its way onto my list this ...

Dense, moist and homey, carrot cake is the quintessential American classic. It evolved from a time when sugar was expensive, so root vegetables like carrots, parsnips and beets sweetened the batter.

I think I made the first version of this carrot cake back when I was pastry sous chef at Gilt, the now long-ago shuttered restaurant inside New York’s Palace Hotel. My pastry boss at the time, David ...