Pdf Cookbook Carrot Cake Recipes

carrot cake

carrot cake recipe

Thirty Amazing and Delicious Carrot Cake Recipes Make Your Special Occasions Beautiful with These Delightful Cakes

BY Nadia Santa Copyright 2021 Nadia Santa

carrot cake cupcakes

License Notes This book may not be reproduced in part or whole without the express written permission from the author. Whether for commercial or personal use, possession and distribution of this book by any means without permission are prohibited by law.

The content of this material is strictly for entertainment purposes and the reader accepts all responsibility for any damages caused by following the content.

carrot cake cupcakes recipe

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carrot cake recipe easy

Table of Contents Introduction Chapter no. 01: Old-style Carrot Cakes Recipe no. 1: Carrot Cake filled with coconut Recipe no. 2: Orange Combo Carrot Cake Recipe no. 3: Carrot Cake with Shredded Coconut topping Recipe no. 4: Carrot Cake filled with Pumpkin Recipe no. 5: Carrot Cake Pudding Style Recipe no. 6: Southern Traditional-Style Carrot Cake Recipe no. 7: Cinnamon Carrot Cake and Tangy Pineapple Recipe no. 8: Cinnamon Topping Walnut Carrot Cake Recipe no. 9: Incredibly Moist Carrot Cake Recipe no. 10: The Desirable Carrot Cake Chapter no. 02: Carrot Cakes Combos Recipe no. 11: Maple Filled Carrot Cake Recipe no. 12: Carrot Cake Topped with Almonds Recipe no. 13: Carrot Cake Mango Combo Recipe no. 14: Bourbon and Cinnamon Carrot Cake Recipe no. 15: Ginger Filled Carrot Cake along with Nutmeg Recipe no. 16: Carrot Cake Combination with Dried Nuts Recipe no. 17: Applesauce Filled Carrot Cake Recipe no. 18: Carrot Cake Topped with Cinnamon and Cream Recipe no. 19: Nutmeg Filled Carrot cake Recipe no. 20: Crushed Pineapple Carrot Cake

carrot cake recipe homemade

Chapter no. 03: Magnificent Carrot Cakes Recipe no. 21: Carrot Cake Topped with Shredded Coconut Recipe no. 22: Carrot Cake Bread-Style Recipe no. 23: Zucchini Filled Carrot Cake Recipe no. 24: Vanilla Carrot Cake Recipe no. 25: Carrot Cake Topped with Buttercream Icing Recipe no. 26: Orange Zest Carrot Cake Filled with Raisin Recipe no. 27: Brown Sugar Carrot Cake Recipe no. 28: All-Spice Filled Carrot Cake Recipe no. 29: Carrot Cake Topped with Pecans Recipe no. 30: Ginger Filled Carrot Cake Topped with Walnut Conclusion Author's Afterthoughts About the Author

carrot cake recipe homemade easy

Introduction

This book will be an impeccable guide for you to perfect your carrot cake baking. Every recipe within this book will help you to improve your various skills. The book is written in simple language eliminating all the technical phrases and useless words to assist the people better understand.

Following these recipes, you will enhance your skills day by day.

carrot cake cheesecake

Chapter no. 01: Old-style Carrot Cakes

Recipe no. 1: Carrot Cake filled with coconut

Carrot cakes are loved by people all around the world. This recipe is ideal and tasty and for festivities!

Serving size: Six Cooking Time: Fifty minutes Ingredients: Raisins – ¼ cup Salt – half teaspoon Shredded coconut Coconut flour – one cup Baking soda – one teaspoon Carrots – four shredded Pecan glaze – one batch Organic maple syrup – one cup Pineapple – 1/3 cup diced Coconut oil – half cup melted Ginger – one teaspoon diced Eggs – eight Lime juice – one tablespoon Cinnamon – one tablespoon Nutmeg – half teaspoon

Directions: Using coconut oil, grease a pan, and at 325 F, heat an oven.

Mix the organic maple syrup and baking soda.

Add the cinnamon, eggs, nutmeg, coconut flour, salt, ginger, coconut oil, and lime juice.

Combine the pineapple, carrots, and raisins.

At 325 F, bake the batter for around 35-40 minutes until it is firm from the center.

Allow the cake to cool for some time on a wire rack and then decorate it with frosting.

Recipe no. 2: Orange Combo Carrot Cake

Your family will love this delicious and moist cake. Try it once, and you will love its taste!

Serving size: Four to Six Cooking Time: Sixty min Ingredients: Eggs – eight Sea salt – one teaspoon Orange zest – two Walnuts – one and a quarter cups Granulated sugar – three cups Carrots – eight cups Cinnamon – one tablespoon Oil – two and a half cups Baking powder – two teaspoons All-purpose flour – four cups Directions: At 325 F, heat the oven. Heat walnuts in a baking pan for about 7 minutes till they become fragrant. Allow them to cool on a wire rack and then chop

them roughly. Set them aside.

Take two cake pans lined with parchment paper on their bottom and grease them. Sieve flour, baking powder, salt, and cinnamon in a bowl and set aside.

Mix oil and sugar in a bowl well.

Slowly add and blend the flour mix.

Combine the other half of the four mixtures and eggs in three additions.

Mix them until thoroughly combine for about one minute.

In a mixing bowl, pour the batter. Combine the carrots, orange zest, and walnuts. Between baking pans, divide the batter equally. Heat the pans until they are golden brown and firm for about sixty minutes.

Recipe no. 3: Carrot Cake with Shredded Coconut topping

This carrot cake is perfect for Easter or Christmas. You will love this creamy cake with coconut topping instead of cheese icing!

Serving size: Eight Cooking Time: Sixty minutes Ingredients: Apple sauce – one cup Nuts – half cup chopped Eggs – two All-purpose flour – two and a half cups Raisins – half cup Baking powder – one teaspoon Vanilla – two teaspoons Sugar – two cups Baking soda – one teaspoon Shredded carrots – three cups Cinnamon – one teaspoon

For making coconut frosting: Vanilla –two teaspoons Butter – half cup Coconut flakes – 2/3 cup Powdered sugar – three cups Cream cheese – eight ounces Directions: In a mixing bowl, mix the baking powder, cinnamon, flour, baking soda, and sugar.

Combine the nuts, applesauce, eggs, raisins, carrots, and vanilla thoroughly.

Heat the cake at 325 F. for about fifty to sixty minutes until a wooden stick comes out clean, and the cake is cooked completely. Let it cool aside for some time.

Mix the vanilla, butter, cream cheese, coconut, and powdered sugar for making frosting. To prepare the frosting, combine butter, powdered sugar, vanilla, and cream cheese. Sprinkle the frosting over the delicious carrot cake and serve.

Recipe no. 4: Carrot Cake filled with Pumpkin

Carrot cake filled with pumpkin is a delicious treat that will surely amaze your guests and family. Make this cake for your special occasions!

Serving size: Four to Six Cooking Time: Sixty min Ingredients: Grated carrots – one cup Vanilla extract – one teaspoon Grated, peeled orange – one teaspoon All-purpose flour – two cups Crushed pineapple – eighteen ounces Softened butter – 1/3 cup Orange juice – two teaspoons Cinnamon – two teaspoons Flaked coconut – one cup Ground sugar – three and a half cups Baking soda –two teaspoons Chopped nuts – one and a quarter cups Pure pumpkin – one and a quarter cups Softened cream cheese – eleven ounces

Milk – ¾ cup Eggs – three Brown sugar – half cup Salt – half teaspoon Lime juice – one and a half teaspoons Vegetable oil – half cup Granulated sugar – one and a half cups Directions: Take two baking pans and grease them and at 355 F. heat the oven. In a bowl, add the salt, baking soda, cinnamon and flour.

In a cup add milk and lime juice. In a large mixing bowl, beat the pineapple, carrots, eggs, sugars, pumpkin, milk mixture, and oil and combine all well together. Beat the mixture thoroughly by gradually adding flour mix till it is mixed well.

Mix nuts and coconuts. For thirty to thirty-five minutes, heat it until the wooden stick comes out clean. For another fifteen minutes, cool it in a pan.

Take out and let it cool.

In a mixing bowl, add the powdered sugar, cream cheese and butter to make frosting. Mix it until it becomes fluffy. Beat the orange peel, vanilla extract and grated orange peel till thoroughly combined.

Sprinkle nuts for garnishing and serve.

Recipe no. 5: Carrot Cake Pudding Style

To give a mouthwatering scent and amazing taste to this incredible cake, you should use instant pudding!

Serving size: Six Cooking Time: Seventy minutes Ingredients: Vegetable oil – 1/3 cup Grated carrots – two cups Cake mix – one packet Eggs – four Water – one cup Vanilla pudding – one packet For making cake frosting: Cool whip –twelve ounces Crushed pineapple with juice – fifteen ounces For garnish, pineapple pieces Chopped pecans – half cup Vanilla pudding – one package

Directions: Grease and flour three cake pans, and at 325 F, heat the oven.

In a mixing bowl, mix the eggs, pudding mix, water, oil, and cake mix. For about two minutes, use a mixer on medium-high.

Divide equally between three pans and add carrots to the batter. For twenty-five to thirty minutes, heat it or until the wooden stick comes out clean.

Let it cool on a wire rack for some time.

Add the pineapple, pudding mix, and pecans to make frosting and fold in.

Apply two layers to the cake and ice the top sides.

Decorate the cake with pineapple pieces and serve.

Recipe no. 6: Southern Traditional-Style Carrot Cake

When sweet potatoes are added to carrot, it tastes even more delicious and looks appealing. You must try this recipe once!

Serving size: Four Cooking Time: Sixty min Ingredients: Baking soda- two teaspoons Oil – one and a half cups Sugar – two cups Eggs – four Vanilla – one teaspoon Cinnamon – one and a half teaspoons Flour – two cups Boiled sweet potato – one Salt – two teaspoons Grated carrots – three cups Directions:

Sift the salt, flour, cinnamon, and soda.

Add sugar and oil. Beat eggs and mix well all together.

Combine sweet potatoes and carrots. For forty minutes, heat at 325 F. For frosting the cake, apply cream cheese.

Recipe no. 7: Cinnamon Carrot Cake and Tangy Pineapple

Combine pineapple with your carrot cake and make an amazing dessert with a delicious taste!

Cooking Time: Forty-five minutes Serving size: Four Ingredients Sugar – two cups Vanilla frosting – one can Cinnamon – two teaspoons Carrots – four Vegetable oil – one and a half cups Baking powder – Two teaspoons Crushed pineapple – eight ounces Flour – two cups Salt – one teaspoon Baking soda – one and a half teaspoons Eggs – four Directions:

In a mixing bowl, add the salt, flour, baking soda, cinnamon, and baking powder. Set it aside and at 325 F. heat the oven.

Mix sugar and eggs together.

Then, add oil and mix thoroughly.

Add the pineapple, carrots, and flour. Combine well until well mixed.

Beat carrots and crushed pineapples and pour the mixture into a cake pan.

For forty to forty-five minutes, heat it.

Take out the pan and let it cool for some time on a wire rack—spread frosting on sides and top.

Recipe no. 8: Cinnamon Topping Walnut Carrot Cake

With a hint of cinnamon, you will enjoy making this walnut carrot cake.

Every bite of it is tasty and mouth-watering. One of the best treats!

Serving size: Three to Five Cooking Time: Fifty minutes Ingredients Brown sugar – two cups Vanilla extract – one and a half teaspoons Vegetable oil – one cup Salt – ¾ teaspoon Baking soda - ¾ teaspoon Grated carrots – two and a half cups All-purpose flour – two cups Cinnamon – two teaspoons Raisins – half cup Nutmeg – ¾ teaspoon Eggs – four Chopped walnuts – ¾ cup

Directions: At 325 F, heat the oven.

Blend in the salt, baking soda, and nutmeg using a mixing bowl and mix the raisins, brown sugar, vanilla, carrots, eggs, walnuts, and oil.

Take pans and spread batter equally in them. For about thirty minutes, heat the pans in the oven.

Let it cool on the wire rack.

For making frosting, mix the vanilla, cream cheese, butter, confectioner’s sugar, salt, and cinnamon.

Recipe no. 9: Incredibly Moist Carrot Cake

This carrot cake is extremely moist and light, as its name suggests. One of the delicious treats for serving tour guests and friends!

Serving size: Four Cooking Time: One hour and ten minutes Ingredients: Large eggs – four Chopped pecans – half cup Vanilla extract – two teaspoons All-purpose flour – two cups Cream cheese – eight ounces Brown sugar – one cup Cinnamon – one and a half teaspoons Chopped pecans – one cup Baking soda – two teaspoons Granulated sugar – one cup Raisins – half cup Grated carrots – three cups Edible salt – one teaspoon Vegetable oil – one and a quarter cups

Whipping cream – 1/3 cup Ground sugar – one and a quarter cups Directions: Take two cake pans lined with parchment paper on the bottom, oil them, and at 325 F. heat the oven.

Beat the cinnamon, baking soda, salt, and flour in a bowl till it is mixed.

Beat the oil, sugars, and vanilla in another bowl. Combine the eggs until blended thoroughly.

Add the raisins, carrots, and pecans while mixing continuously till the batter is smooth.

Pour the prepared batter on cake pans. For about thirty-five to forty minutes, heat the pans until an inserted wooden stick comes out clean and the tops are cooked completely. Let the cakes cool for some time while placing them on wire racks.

Beat cream cheese using a stand mixer in a bowl for about a minute. Now, add sugar and beat it until creamy and fluffy. Beat it at medium-high by pouring cream in it. Cover the cake and chill it until it is ready for icing.

Frost the cake layer-wise as the cake gets completely cool. As nuts, sprinkle nuts and serve.

Recipe no. 10: The Desirable Carrot Cake

Making this cake will get you applause from your family and friends. It is incredibly fluffy and moist. One of the perfect cakes for Christmas or any family gathering!

Serving size: Eight Cooking Time: Ninety-five minutes Ingredients: Vanilla – one teaspoon Pecans or toasted coconuts for topping Crushed pineapple – one cup Unsweetened applesauce – ¼ cup Grated carrots – two cups Softened butter – one cup Sweetened coconut – one cup Eggs – three Baking soda – one teaspoon Cream cheese – sixteen ounces All-purpose flour – two cups Salt – half teaspoon Ground sugar – two lbs.

Baking powder – one and a half teaspoons Cinnamon – one teaspoon Chopped nuts – one cup Vanilla – two teaspoons Granulated sugar – two cups Directions At 325 F, heat the oven.

Mix the eggs, applesauce, and sugar. Then, add the cinnamon, flour, baking powder, and baking soda. Mix the vanilla, grated carrots, salt, chopped nuts, and sweetened coconuts. Mix it thoroughly after adding pineapple.

Take two baking pans, line their bottom with parchment paper, and pour in the batter.

For thirty-five to forty minutes, heat till an inserted wooden skewer comes out clean.

Set it aside for about fifteen minutes to let it cool on wire racks.

Beat the butter and cream cheese till it becomes fluffy. Beat the vanilla and ground sugar till mixed smoothly.

On a plate, place the cake.

Add layers of cake and apply the icing.

Chill it for about an hour before serving for best results.

Chapter no. 02: Carrot Cakes Combos

Recipe no. 11: Maple Filled Carrot Cake

Maple-filled cake is a nutritious and healthy snack, especially for kids!

Serving size: Three Cooking Time: Fifty-five minutes Ingredients: Eggs – ten Oil –two cups Ginger – half teaspoon Cashews – three cups Nutmeg – ¼ teaspoon Maple syrup – two cups Water – four cups Cinnamon – one and a half tablespoons Lime juice – two teaspoons Coconut flour – 3/4 cup Cream cheese – one cup Raisins – 3/4 cup Salt – one teaspoon Pureed pumpkin – one cup

Baking soda – one teaspoon Vanilla extract – two tablespoons Shredded carrots – five Salt – half teaspoon Directions: At 335 F, preheat the oven.

Combine maple syrup and raisins with carrots. Set it aside.

Grease cake pans with oil and sprinkle flour.

Combine the nutmeg and cinnamon with the remaining flour in a large bowl.

Add salt to the bowl and then baking soda.

Take another bowl and beat eggs in it. Mix vanilla and puree of pumpkin.

Put remaining oil and then orange zest.

Combine both bowls.

Pour batter in cake pans.

For about thirty minutes, bake the pans.

Let them cool on a wire rack.

Boil cashews and blend them on the low pulse to prepare for frosting.

Then, add ginger, salt, and cheese.

Before decorating the cake, put the frosting in the refrigerator for chilling.

Recipe no. 12: Carrot Cake Topped with Almonds

Carrot cake topped with almonds is a visually fabulous cake that can be served at special events to make them remarkable and elegant!

Serving size: Four Cooking Time: Fifty minutes Ingredients: Eggs – four Ground sugar – one cup Baking powder – one and a half teaspoons Almond milk – two tablespoons Grated carrots – one and a half cups Sugar – 1/4 cup Coconut oil – two and a half tablespoons Water – three tablespoons Chocolate chips – half cup Coconut flakes – two tablespoons Almonds – one cup Dried pistachios – two tablespoons

Lime juice – two tablespoons Coconut flour – 1/4 cup Pure vanilla extract – one teaspoon Salt – 1/4 teaspoon Directions: At 355 F, preheat the oven.

Combine lime juice with carrots.

Add chocolate chips and then ground almonds.

Now, add salt and flour. Add the baking powder, then.

Beat the eggs and add the sugar, then vanilla extract, and lastly, water.

Combine all in a large bowl to prepare the batter.

For forty-five minutes, bake the cake pans filled with batter.

To prepare the frosting, combine powdered sugar with almond milk.

Let the cake cool on the wire rack.

When the cake gets cold, pour the pistachios and icing on its top. Sprinkle some coconut flakes to make it beautiful and serve.

Recipe no. 13: Carrot Cake Mango Combo

An amazing combination of mango with carrot cake gives a delicious flavor unmatched to anything!

Serving size: Six Cooking Time: One hour Ingredients: Ginger – 1/4 teaspoon Coconut milk – one can Grated carrot – one Pistachios – 1/4 cup Oil – eight tablespoons Maple syrup – ten tablespoons Finely ground almonds – one cup Baking soda – 1/4 teaspoon Cinnamon – 1/4 teaspoon Flour – one cup Lime juice – six tablespoons Pure vanilla extract – three teaspoons Baking powder – two teaspoons Spice; cinnamon with nutmeg mixed with cloves – 1/4 teaspoon Coconut – two tablespoons

Salt – 1/4 tablespoon Fully dried mango – half cup Milk – half cup Directions: At 355 F, preheat the oven.

In a bowl, mix coconut milk and oil. Then, add the lime juice, vanilla, and maple syrup.

Combine the cinnamon and ginger, add the spice mixture, and lastly, coconut and carrot.

Mix the pistachios and dried mango. Add in almonds.

Mix baking powder and baking soda together in the flour.

For about twenty minutes, bake it.

Let the cake cool on a wire rack.

Add maple syrup and lime juice to coconut milk can cream to make the frosting. While stirring, add the vanilla extract.

As the cake cools, spread the frosting topping along with chopped pistachios, mango, and coconut flakes. Serve and enjoy.

Recipe no. 14: Bourbon and Cinnamon Carrot Cake

One of the most unique and different cake with mind-blowing flavors. It is the best treat to offer your friends and family!

Serving size: Four Cooking Time: Fifty-five minutes Ingredients: Salt – one teaspoon Granulated sugar – two cups Ground cinnamon – two teaspoons Sugar – one and a half cups Carrots – four cups Cream cheese – eight ounces Oil – one and a half cups Pure vanilla extract – three teaspoons Baking soda – two teaspoons Toasted walnuts – one cup Flour – two cups Zest – one teaspoon

Eggs – four Baking powder – two teaspoons Bourbon – two tablespoons Butter – eight tablespoons Directions: At 325 F, preheat the oven.

Beat the eggs with sugar and add oil and vanilla extract to the bowl.

Mix baking soda with flour in another bowl. Then, add baking powder and salt to it.

Combine both bowls and make the batter.

For about forty-five minutes, bake the greased pans.

Let them cool on the wire rack.

Mix cream cheese with butter for making frosting. Then, add the ground sugar and vanilla extract. Mix the zest with it and beat it till it is smooth.

Recipe no. 15: Ginger Filled Carrot Cake along with Nutmeg

The mixture of ginger with nutmeg makes such an incredible cake for kids who love its tasty yet sweet flavor!

Serving size: Six Cooking Time: Fifty-five minutes Ingredients: Cinnamon – two teaspoons Butter – half cup Potato starch – one cup Xanthan gum – one teaspoon Pure vanilla – one teaspoon Nutmeg – one teaspoon Oil – one cup Eggs – four Ginger – one teaspoon Grated carrots – five Confectioner’s sugar – two cups Cornstarch – one and a half cups

Baking powder – one teaspoon Cream cheese – eight ounces Water – three tablespoons Sea salt – one teaspoon Raw sugar – 3/4 cup Baking soda – one and a half teaspoons Chopped walnuts – half cup Raisins – half cup Sugar – half cup Directions: At 320 F, preheat the oven.

Combine all sugars with oil, and then add eggs and water.

Mix potato starch and cornstarch in another bowl. Then, put baking powder and baking soda in it.

Combine all spices, add the xanthan gum and salt in it and mix all well.

To make the batter, mix both bowls. Mix the raisins, carrots, and walnuts and combine them all together.

For about forty minutes, bake the mixture.

Let it cool on the wire stand.

Mix cream cheese with butter to prepare the frosting. Then, add vanilla, salt, and remaining sugar. Beat it till it becomes smooth.

As cakes get cool, apply the frosting and serve.

Recipe no. 16: Carrot Cake Combination with Dried Nuts

The addition of dried nuts in a carrot cake makes it deliciously amazing.

This cake is a tasty treat for people who love nuts!

Serving size: Eight Cooking Time: One hour and five minutes Ingredients: Cinnamon – two teaspoons Butter – one stick Sugar – half cup Pecans – half cup Eggs – five Almond meal – one cup Maple syrup – two tablespoons Baking soda – two teaspoons Powdered ginger – half teaspoon Water – one and a half cups Cream cheese – eight ounces Coconut flour – one cup Salt – one teaspoon

Oil – half cup Grated carrots – three cups Powdered nutmeg – 1/4 teaspoon Vanilla extract – two teaspoons Dried cranberries – one cup Ground coconut – 3/4 cup Powdered sugar – four cups Maple syrup – half cup Directions: At 320 F, preheat the oven.

In a mixing bowl, combine coconut flour with almond meal. Then, add baking soda and salt.

Let it sit after adding the spices.

Mix the sugar, coconut oil, and maple syrup in another bowl.

Add the vanilla extract and eggs.

To prepare the batter, mix both bowls.

Add the ground coconut and carrots to it. Lastly, add pecans and cranberries.

For about fifty minutes, bake the greased pans.

Let them cool on the wire stand.

Mix ground sugar, cream, and the last teaspoon of coconut oil to make the frosting. Beat the mixture till it becomes fluffy.

As the cake gets cool, apply the glaze.

Serve the chilled carrot cake to your guests.

Recipe no. 17: Applesauce Filled Carrot Cake

Applesauce-filled carrot cake has a unique taste that will be loved by your guests, and they will ask you to make it again!

Serving size: Six Cooking Time: One hour Ingredients: Eggs –five Granulated sugar – three cups Baking soda – two teaspoons Almond flour – two and a half cups Carrots – three cups Coconut sugar – one cup Cream cheese – two cups Ground nutmeg – half teaspoon Vanilla – two teaspoons Flour – half cup Cream – three teaspoons Butter – four tablespoons

Ginger – half teaspoon Pecans – half cup Ground cinnamon – one tablespoon Salt – half teaspoon Butter – half cup Organic applesauce – half cup Directions: At 335 F, heat the oven.

Combine regular flour with almond flour, and then put cinnamon and coconut sugar in it.

Mix in ginger and nutmeg with salt and baking soda.

Mix the applesauce, eggs, and butter in another bowl. Add the vanilla extract to it.

To make the batter, mix both bowls and bake the cake pans for about thirty minutes.

Let them cool on the wire stand.

Mix the sugar, cream cheese, and vanilla extract to make the frosting. Add the butter to it.

As the cake cools down, spread the prepared frosting and also top it with pecans. Serve and enjoy.

Recipe no. 18: Carrot Cake Topped with Cinnamon and Cream

A carrot cake with an amazing combination of cinnamon and cream has its own incomparable unique flavor!

Serving size: Eight Cooking Time: One hour Ingredients: Eggs –three Oil – one tablespoon Walnuts – half cup Cinnamon – 1/4 teaspoon Oat flour – two cups Vinegar – one tablespoon Sea salt – 1/4 teaspoon Cream cheese – one cup Almond milk – one cup Ground sugar – half cup Baking soda – two teaspoons Ground nutmeg – half teaspoon Coconut – half cup

Pure vanilla extract – one teaspoon Cloves – 1/4 teaspoon Maple syrup – half cup Grated carrots – two cups Vanilla extract – one tablespoon Raisins – half cup Pineapple – half cup Almond meal – one cup Cinnamon – one tablespoon Directions: At 355 F, heat the oven.

Mix the almond meal, oat flour, and baking soda. Add nutmeg, salt, and cinnamon to it. Set aside for some time.

Mix eggs with carrots in another bowl. Add almond milk and fold in the maple syrup.

Continue beating and add coconut oil and vanilla extract. Add the vinegar.

Mix in the coconut, cloves, and nutmeg. Then, add the raisins and walnuts.

For about thirty minutes, bake it.

Let the cake cool for some time on the wire stand.

Beat the vanilla, cream cheese, cinnamon, and sugar for making frosting.

As the cake cools down, spread the prepared frosting and serve.

Recipe no. 19: Nutmeg Filled Carrot cake

Lighten up your afternoon evenings by making this nutmeg-filled carrot cake. The aroma and flavor of this cake will make the atmosphere more comfortable and soothing!

Serving size: Eight Cooking Time: One hour and five minutes Ingredients: Sea salt – half teaspoon Cream cheese – one cup Pure vanilla extract – two teaspoons Flour – two and a half cups Brown sugar – 3/4 cup Xanthan gum – 3/4 teaspoon Cream – two tablespoons Baking soda – one teaspoon Cinnamon – two teaspoons Eggs – four Grated carrots – three cups Ground sugar – two cups Baking powder – one and a quarter teaspoons

Cloves – 1/4 teaspoon Butter – five tablespoons Nutmeg – 1/4 teaspoon Applesauce - 1/3 cup Allspice – 1/4 teaspoon Oil – one cup Sugar – one and a quarter cups Butter – half cup Directions: At 335 F, heat the oven.

In a bowl, mix xanthan gum, baking powder, flour, and baking soda. Then, add the cloves, nutmeg, and cinnamon.

Add the salt and allspice. Let the mixture sit for a while.

Beat eggs and brown sugar in another bowl and add oil, butter, and applesauce to it.

To make the batter, mix both bowls and add the grated carrots to them.

For about thirty-five minutes, bake it.

Allow the cake to cool on a wire stand.

Mix the ground sugar, cream cheese, and butter. Then, add vanilla extract and cream to it.

As the cake cools down, then spread the prepared frosting on it and serve.

Recipe no. 20: Crushed Pineapple Carrot Cake

One of the classic carrot cakes with a delicious pineapple twist. Crushed pineapple gives the cake an incredible taste!

Serving size: Eight Cooking Time: One hour and fifteen minutes Ingredients: Eggs – four Cream cheese – one cup Pineapple – one can Baking flour – three cups Butter – 1/4 cup Coconut – one and a half cups Sea salt – one teaspoon Ground sugar – four and a half cups Cinnamon – one tablespoon Oil – one and a half cups Shortening – 1/4 cup Baking soda – one tablespoon Walnuts – one and a half cups

Pure vanilla extract – one teaspoon Carrots – one and 1/3 cups Vanilla extract – one tablespoon Lime juice – two teaspoons Sugar – three cups Directions: At 335 F, heat the oven.

In a mixing bowl, combine the baking soda, salt, and sugar.

Add walnuts and cinnamon to it and allow the mixture to sit for a while.

Beat the eggs with vanilla and oil in another bowl.

Add pureed carrots to it too.

Add this mixture to the flour bowl and mix it all well together.

For about forty minutes, bake the cake in a pan.

Allow it to cool on the wire stand.

Stir in the butter, cream cheese, and shortening. Then, add the vanilla, lemon juice, and sugar in it. Beat it till the mixture becomes fluffy.

As the cake cools down, spread the prepared frosting and serve.

Chapter no. 03: Magnificent Carrot Cakes

Recipe no. 21: Carrot Cake Topped with Shredded Coconut

You will love this distinctive carrot cake topped with crushed pineapple and shredded coconut as it tastes great!

Serving size: Six Cooking Time: One hour Ingredients: Maple syrup – half cup Coconut – 1/4 cup Butter – four teaspoons Flour – one cup Eggs – two Carrots – 3/4 cup Powdered cinnamon – half teaspoon Cream – one cup Sea salt – half teaspoon Baking powder – one teaspoon Butter – 1/3 cup Pure vanilla extract – half teaspoon

Powdered nutmeg – 1/4 teaspoon Pure vanilla extract – one teaspoon Walnuts – half cup Maple syrup – three tablespoons Directions: At 355 F, heat the oven.

Mix cinnamon and baking powder with flour. Then, add salt and nutmeg and allow the mixture to sit for a while.

Mix the maple syrup, eggs, and butter in another bowl.

Mix the vanilla extract in it.

To prepare the batter, mix both bowls.

For about thirty-five minutes, bake the greased cake pan in the oven.

Let the cake cool on a wire stand.

Mix the butter and cream cheese to make the frosting. Add the vanilla extract and fold in the maple syrup.

As the cake cools down, spread the prepared frosting on it.

Decorate it with shredded coconut.

Recipe no. 22: Carrot Cake Bread-Style

One of the most unique and wonderful carrot cakes. Give your guests a lovely surprise by making this delicious cake!

Serving size: Six Cooking Time: One hour Ingredients: Flour – one cup Cinnamon – two teaspoons Raisins – 1/3 cup Bananas – two Sea salt – half teaspoon Cloves – 1/4 teaspoon Walnuts – half cup Maple syrup – two tablespoons Eggs – three Nutmeg – 1/4 teaspoon Applesauce – two tablespoons Pure vanilla extract – one tablespoon Tapioca flour – half cup Carrots – one cup

Baking soda – one and a half teaspoons Directions: At 355 F, heat the oven.

Add the applesauce and bananas to a mixing bowl. Mix the vanilla and honey in it.

Beat in the almond flour, baking soda, eggs, and tapioca flour.

Add cinnamon, cloves, and salt.

Then, add the nutmeg while constantly stirring.

For about thirty-five minutes, bake the cake in a greased pan.

Let the cake cool on a wire stand.

Recipe no. 23: Zucchini Filled Carrot Cake

This incredible carrot cake filled with zucchini has a mouth-watering taste that your friends and family will surely love!

Serving size: Seven Cooking Time: One hour Ingredients: Baking soda – one teaspoon Lemon zest Carrots – one cup Nutmeg – 1/4 teaspoon Sea salt – half teaspoon Eggs –two Zucchini – 3/4 cup Maple syrup – 1/4 cup Flour – 1/3 cup Fuji apple – one Baking powder – one teaspoon Oil – 1/4 cup Pure vanilla extract – one teaspoon Millet flour – 1/4 cup Cinnamon – one and a half teaspoons Oat flour – 1/4 cup

Directions At 355 F, heat the oven.

Mix maple syrup with eggs and add vanilla extract to it. Allow the mixture to settle for a while.

Combine all flours with nutmeg and cinnamon in a separate bowl.

Add the baking soda and baking powder to it. Lastly add salt.

To make the batter, mix both bowls.

For about thirty-five minutes, bake the batter in greased cake pans.

Allow the cake to cool on a wire stand.

Top the cake with some lemon zest.

Recipe no. 24: Vanilla Carrot Cake

Vanilla carrot cake looks good with all toppings. It is one of the incredible cakes which are best served on special occasions!

Serving size: Eight Cooking Time: One hour and five minutes Ingredients: Cinnamon – two teaspoons Pecans – half cup Oil – 1/3 cup Ginger – half teaspoon Honey – two tablespoons Tapioca flour – one cup Baking soda – two teaspoons Pure vanilla extract – two teaspoons Rice flour – half cup Carrots – two cups Shortening – half cup Xanthan gum – one teaspoon Baking powder – two teaspoons Millet flour – half cup

Sugar – one cup Eggs –four Nutmeg – half teaspoon Salt – half teaspoon Directions: At 355 F, heat the oven.

Combine rice flour, tapioca, and sorghum with baking powder and baking soda.

Then, add the xanthan gum and cinnamon in. Put the ginger and nutmeg as well. Mix the salt in the mixture and allow it to settle for a while.

Mix the apple sauce and sugar in another bowl. Then, add the honey, vanilla extract, and oil. Combine the eggs too.

Add the pecans and carrots.

To make the batter, mix both bowls.

For about thirty-five minutes, bake the batter in an oiled cake pan in the oven.

Let the cake cool on a wire stand.

Mix sugar, shortening, and butter to make the cake frosting. Add the coconut milk and almond extract. As the cake cools down, spread the prepared frosting and serve.

Recipe no. 25: Carrot Cake Topped with Buttercream Icing

Carrot cake topped with buttercream icing is a delicious delight for kids as a snack. You can also serve this cake with afternoon tea to your family and friends!

Serving size: Eight Cooking Time: One hour and ten minutes Ingredients: Sea salt – one teaspoon Cream cheese – one cup Brown sugar – two cups Pure vanilla extract – one teaspoon Xanthan gum – one teaspoon Oil – one and a half cups Milk – 1/3 cup Eggs – four Rice flour – two cups Butter – one cup Cream – three tablespoons Pecans – one cup

Baking powder – two teaspoons Grated carrots – two cups Ground sugar – two cups Cinnamon – two teaspoons Baking soda – one teaspoon Directions: At 355 F, heat the oven.

Beat the eggs with oil and brown sugar in a mixing bowl.

Then, add the baking powder and milk. Put cinnamon and baking soda in it.

Mix it well and add the xanthan gum and salt to it. Lastly, add flour.

Combine half of pecans and carrots.

For about thirty-five minutes, bake an oiled cake pan.

Allow it to cool on a wire stand.

Stir the cream with butter and then mix milk cream, vanilla, and sugar to make the frosting.

As the cake cools down, spread the prepared frosting on it and serve.

Recipe no. 26: Orange Zest Carrot Cake Filled with Raisin

The carrot cake with orange zest has a unique scent of its own. This cake has a particular sweet yet tangy taste that everyone will remember once they try it!

Serving size: Six Cooking Time: One hour Ingredients: Carrot – one cup Icing sugar – one cup Flour – one cup Sugar – one cup Baking soda – one teaspoon Orange juice – two tablespoons Eggs –three Raisins – half cup Nutmeg – half teaspoon One orange zest Oil – one cup

Cinnamon – one teaspoon Directions: At 355 F, heat the oven.

Beat the eggs in a mixture of oil and sugar in a bowl.

Then, add raisins, orange zest and carrots in it.

Mix baking soda with flour in another bowl and also add the spices.

To make the batter, mix both bowls.

For about forty-five minutes, bake the batter in a greased pan in the oven.

Let the cake cool on a wire stand.

Mix the orange juice, icing sugar and nutmeg to prepare the frosting.

As the cake cools down, spread the frosting on it and serve.

Recipe no. 27: Brown Sugar Carrot Cake

This carrot cake is made with brown sugar which makes it a little different.

Its aroma, look and taste are all exceptional!

Serving size: Nine Cooking Time: One hour and ten minutes Ingredients: Walnuts – half cup Grated carrots – one cup Eggs – two Butter – one cup Icing sugar –one teaspoon Brown sugar – half cup Sea salt – one teaspoon Vanilla extract – one and a half teaspoons Flour – one and a quarter cups Baking powder – one teaspoon Baking soda – half teaspoon Directions: At 355 F, heat the oven.

In a large bowl, mix the brown sugar with butter.

Beat the eggs and add carrots and vanilla to it. Then, add the baking powder, salt and flour. Stir in the walnuts and baking soda too.

For about thirty-five minutes, bake in an oiled cake pan in the oven.

Let the cake cool on a wire stand.

As the cake cools down, top it with icing sugar and serve.

Recipe no. 28: All-Spice Filled Carrot Cake

This carrot cake will become a memorable treat for your guests due it is allspice filling. It has its own unique taste and scent. This carrot cake can be enjoyed as a snack with morning brunch or afternoon tea!

Serving size: Eight Cooking Time: One hour Ingredients: Eggs – two Grated carrots – one cup Oil – 1/4 cup Yogurt – 1/3 cup Baking soda – one teaspoon Icing sugar – one cup Flour – one cup Cardamom – half teaspoon Brown sugar – 1/3 cup Salt- 1/4 teaspoon Sugar – half cup Directions: At 355 F, heat the oven.

Mix baking soda, cardamom and flour in a large mixing bowl.

Then, add the salt and allow the mixture to settle for some time.

Beat the eggs with yogurt and all sugars in another bowl.

Pour the oil and mix.

To make the batter, mix both bowls.

For about thirty minutes, bake the batter in a greased pan in the oven.

Let the cake cool on the wire stand.

Before serving the cake, sprinkle some icing sugar.

Recipe no. 29: Carrot Cake Topped with Pecans

Carrot cake topped with pecans is an amazing treat to be enjoyed at afternoon tea or brunch!

Serving size: Ten Cooking Time: One hour and five minutes Ingredients: Sugar – one cup Water –half cup Nutmeg – 1/4 teaspoon Flour – two and a half cups Eggs – three Diced pecans – two cups Baking soda – one teaspoon Ginger – half teaspoon Vanilla extract – two teaspoons Salt – 3/4 teaspoon Carrots – half cup Baking powder – one teaspoon

Cinnamon – one teaspoon Butter – half cup Ground sugar – half cup Directions: At 355 F, heat the oven.

Mix baking soda and baking powder with flour.

Then, add in the ginger, cinnamon and salt and ginger. Add the nutmeg too.

Beat the eggs with sugar and butter in another bowl. Then, add the vanilla extract, carrots and water.

Stir in the pecans at the end.

For about thirty minutes, bake in a greased cake pan in the oven.

Let the cake cool on a wire stand for some time.

Recipe no. 30: Ginger Filled Carrot Cake Topped with Walnut

This ginger-filled carrot cake with walnut topping will prove your cooking skills in front of your friends and guests. It has an incredible taste and scent!

Serving size: Nine Cooking Time: One hour and fifteen minutes Ingredients: Allspice – one teaspoon Butter – half cup Pure vanilla extract – one teaspoon Oil – one cup Walnuts – five tablespoons Grated carrots – one cup Baking powder – two teaspoons Cream cheese – one cup Muscovado sugar – one cup Chopped ginger – one teaspoon Flour – one cup Eggs – four

Icing sugar – four tablespoons Directions: At 350 F, heat the oven.

Mix the eggs and oil in a mixing bowl with carrots and sugar.

Then, add baking powder and flour. Add ginger and allspice as well.

Mix walnuts too.

For about forty-five minutes, bake in an oiled cake pan in the oven.

Allow the cake to cool on a wire stand.

Mix the cream cheese and sugar to make the frosting. Then, add the vanilla and mix all well.

As the cake cools down, spread the prepared frosting on it and serve.

Conclusion We are sure that after reading this book and following its incredible food recipes, you would have improved in making carrot cakes. Further, you should try to add your taste to any of these recipes. You know the likes and dislikes of your friends and family, this way you will be able to make some exclusive cakes for them. Get all the praise from your loved ones and make delicious cakes to brighten up your special occasions. Nothing matters more than the happiness of your friends and family. Therefore, have fun baking!

Author's Afterthoughts

Thank you for taking the time to read my work and buy my book. Readers like you are what makes my work so rewarding and I deeply appreciate it.

With so many books out there, I am elated that you picked mine! With all of those options, I am grateful you found the content of my book above and beyond.

I only ask one thing, please let me know what you thought of the book.

Leave a review on Amazon.com and express your opinions, ideas, and criticisms. This type of feedback only makes me better and I would greatly appreciate it.

My sincerest thanks, Nadia Santa

About the Author Nadia Santa is a successful chef, business-owner and e-book author living in the San Fernando Valley in sunny California. As a young woman, Nadia headed off to Stanbridge University and planned on becoming a nurse like her mother. She didn’t have enough money for tuition, so she got a parttime job in a restaurant in the kitchen. Starting off as a server, Nadia’s interest in learning the ropes of the kitchen led to a serendipitous stint as an assistant chef and she fell in love! Fortunately, she wasn’t too far into her studies and was able to transfer to the Institute of Culinary Education to study the culinary arts.

Nadia brought her exceptional talent with flavours and textures to the same restaurant she worked at and eventually became the head chef. Her skills increased the customer base and earned several awards for the restaurant.

Today, Nadia Santa still lives in California with her family and her love of cooking. She is busy writing e-books, running her restaurant and making delicious dishes for friends and family.

Keep a lookout for more from this dynamic, successful chef when she releases several new e-books in the future. She may not be a nurse, but her tasty food heals the hunger of thousands of her fans.