A traditional carrot cake recipe, bursting with spices and fresh carrot, is topped with a cream cheese buttercream and walnuts roasted in butter. The spices of the cake are set off splendidly by a dense, tangy buttercream.
'Carrot Cake' on Serious Eats
All the flavors of carrot cake, in breakfast form.
Rich with carrot sweetness and a touch of clove, with tangy cream cheese for balance.
Your party guests will never guess this cake is gluten-free. Moist and tender with a good bit of bounce, it will put your everyday gluten-y carrot cake to shame.
Sweetly sophisticated, these carrot cupcakes can credit the touch of curry powder in the batter and brown butter in the frosting to their intriguing flavor.
I ate at Andy Ricker's Ping a couple of times right when they opened in 2009. The food was a little hit and miss, but one dish was spot-on every time: the carrot cake. Not to be confused with the American dessert, Ricker's carrot cake is actually made from daikon and rice flour, and is sort of like Southeast Asian gnocchi. The dumpling-like cakes come stir-fried in a slightly sweet soy and garlic sauce, scrambled with eggs, bean sprouts, and cilantro.
These spiced, cakey cookies are packed with carrots, raisins, and walnuts.
This simple loaf cake is an easy, unfussy alternative to a layered and iced carrot cake. Toast slices and top them with cream cheese for breakfast, or serve with scoops of vanilla ice cream for dessert. Feel free to swap the walnuts for pecans or raisins.
This version of carrot cake is dense and dark with a nutty base provided by brown butter and toasted pecans.
What happens when you bake a cake in something unexpected? Like a pumpkin?
What could be better than a big slice of carrot cake with layers of gooey cream cheese frosting? How about these Carrot Cake Whoopie Pies with Orange Cream Cheese Filling? All of the greatness of carrot cake in a portable handheld form.
Composed of dense carrot cake mixed with cream cheese to form a decadent filling, a coating of high-quality white chocolate adds a sweet finish, making for a hoppy, er, happy eating experience. Even if you don't capture the Easter Bunny, your happiness is pretty much guaranteed.
This carrot cake conserve is just the thing to make on the cusp of spring, when you're itching to bust out your canning supplies but strawberries and rhubarb aren't quite yet in season. It's filled with juicy raisins and crunchy...
The first time I had carrot cake, I was probably six years old. My family was out to dinner at an old-fashioned diner in New York—the kind that had a revolving glass showcase of desserts by the door. I remember...