Top Rated Carrot Cake Recipes

Designed for the candida diet, this carrot cake is moist, delicious, and entirely sugar-free. A blend of grain-free flours combine to create this flavorful spice cake, while stevia extract gives the cream cheese icing a perfectly balanced tangy sweetness.    Click here to see the story on the candida diet
View Recipe
5
Ultra Moist Carrot Cake
I have to be honest — when Marjan first gave me this recipe for her famous carrot cake (which I hadn't tried to that day), I was a bit skeptical. Skeptical because of the word "pineapple" in the list of ingredients. Don't get me wrong, I like pineapples, but in my carrot cake? No way! I want my carrot cake to taste nothing like pineapples, but all walnuts and carrots. But hey, what is a true foodie if you don't give everything a try. So I did! And rest assured, this carrot cake is simply the best I've ever had. Not the slightest hint of pineapple flavor, but full of extra moisture that carrots alone would never manage to yield. After having my first bite of this incredible carrot cake, I threw out all my other carrot cake recipes (and I had a few, as "Rüeblitorte" also is a Swiss specialty). I just couldn't get myself to eating any other kind of carrot cake again. See all cake recipes.
View Recipe
4.142855
Oats have never looked better than when they mimic a decadent cake and can be eaten for breakfast. True to name, this dish is also a great way to sneak in a veggie.
View Recipe
4
For a treat to settle that sweet tooth without undoing a workout, look no further. This shake is hardly a splurge with just a few sugars and plenty of protein for a post-workout reward.See our best smoothie recipes.
View Recipe
4
Apple Carrot Cake Cupcakes
Customize boxed carrot cake into applesauce-stuffed cupcakes. Use store-bought cream cheese frosting, or make your own. Recipe courtesy of Jennie-O.Click Here to See More Cupcake Recipes
View Recipe
4
Fernanda Capobianco’s Vegan Spicy Carrot Cake
A delicious vegan treat topped with rich icing, carrot cake is perfect for every occasion. This recipe comes from Vegan Divas in New York City. Click here to see Tips for Hosting a Rosh Hashanah Dinner.
View Recipe
4
Elevate your holiday dessert ideas with this recipe from pastry chef Daniel Skurnick at Buddakan in New York City. 
View Recipe
4
 250 g Flour, Wheat, White, Self Raising, (9oz)  2 teaspoons (as purchased) Baking Powder  1 teaspoons Bicarbonate of Soda  1/2 teaspoons Salt  110 g Sugar, Muscovado, light, (4oz) or soft brown sugar     2 medium Egg, Whole  1 teaspoons (level) Vanilla Extract     175 ml Milk, Skimmed, (6fl oz)  50 g Margarine, Soft, Polyunsaturated, (1 3/4oz), melted and cooled     225 g Carrots, Old, Raw, (8oz), finely grated  50 g Raisins, (1 3/4oz)To serve:  150 g Cheese, Soft, Medium Fat, (5 1/2oz)  2 teaspoons (level) Sugar, Icing     1 zest(s) of 1 Orange, 1 tsp finely grated orange rind    Preheat the oven to 350 F. Spray an 8" square baking pan with nonstick spray.Sift t6he flour, baking powder, cinnamon, baking soda and salt into a medium bowl.Combine the granulated sugar, egg, egg white and oil in a large bowl and stir until blended. Add the flour mixture and stir just until combined. Stir in the pineapple and reserved liquid, carrots and raisins. Scrape the batter into the pan. Bake until a toothpick inserted into the centre comes out clean, 25 to 30 minutes. Cool the cake in the pan on a rack for 10 minutes. Remove the cake from the pan and cool completely on the rack.Beat the cream cheese, confections' sugar and maple syrup in a medium bowl just until blended and smooth. Spread on top of the cooled cake. Cut into 12 squares. 
View Recipe
3.4
Classic Carrot Cake
The creamy cream cheese frosting and moist, fluffy cake make this recipe from Boston's Flour Bakery and Café a perfect dessert for any occasion — plus it's good for you because it has carrots, right? Hmm...maybe not, but this carrot cake topped with tangy sweet frosting is still delicious. Click here to see 10 Classic American Desserts. Adapted from "Flour" by Joanne Chang and Christie Matheson.
View Recipe
3.3
Carrot Cake
Harrison Keevil, executive chef at Brookville Restaurant in Charlottesville, Va., used this recipe, along with pound cake, when making his own wedding cake. Click here to see Should I Make My Own Wedding Cake?
View Recipe
3.2
Carrot Cake Cupcakes
These cupcakes make a fun treat for kids and adults alike. You can even easily turn this recipe into an actual carrot cake — all you need to do is increase the baking time until a toothpick inserted in the center comes out clean. Whether it's a cupcake or a slice of cake, this recipe is so, so awesome. It's carrot happiness... in ya' mouth! See all dessert recipes.
View Recipe
3
Carrot Cake with Cardamom, Currants, and Ginger-Crème Fraîche Chantilly
A couple of years ago, my nieces asked me to make a carrot cake — with no walnuts or cinnamon — for a birthday party. One of their friends was allergic to both ingredients, but they really wanted a carrot cake for this occasion. So I got to work and decided to turn to one of my favorite spices, cardamom, to give this carrot cake some spunk. The exotic spice ended up pairing magnificently with the carrots! As for the walnuts, I replaced them with juicy, plump currants that contribute a bit of sweetness to the cake. But that's not all! Instead of choosing a bland vegetable oil, I decided to use olive oil. The results were splendid! The olive oil not only makes the cake incredibly moist, but it adds a wonderful delicate flavor to it. As a last touch, the cake is decorated with a featherweight Chantilly spiked with fresh ginger juice and crème fraîche. Need I say more?! This carrot cake met the approval of all the children at the birthday party that day… I even heard that not a crumb was left. Serve this at any birthday party, special occasion, or even Thanksgiving dinner and everyone will be impressed.
View Recipe
3