1. wao great recipie….gonna try it for sure… = )
    my cakes usually dont raise well…i want bouncy cake but….

    1. Author

      Hi Aqeela,
      Great, hope you get a chance to give it a try.

  2. Haha, this is actually one of the healthiest recipes for carrot cake I’ve seen in a while (sans frosting). I may have to try it out at one point. Though I’ll need to translate the instructions for the UK lol, have you tried it with granulated or muscavado sugar? Also is there any problem with using self raising flour instead of plain flour + baking powders?

    1. Author

      Hi Rev,
      Thanks for the note. The sugar used in the cake is regular white granulated sugar. I haven’t tried making this cake with muscovado sugar. I don’t use self-rising flour, so it’s just something I have to try first. You just have to figure out the equivalent amount if that’s what you’ll be using.

  3. Hi there,
    the recipe sounds and looks wonderful, I am planning on making it for my bf’s birthday tomorrow. I live in Germany and am used to baking cakes with butter instead of oil and also have some more questions and hope you can answer them 🙂

    – Can you substitute the oil with butter? And if not, what kind of oil is one supposed to use? olive, vegetable, … oil?
    – Also, if you use the apple sauce, won’t the cake taste too much like/of apples?

    Thanks a lot 🙂

    1. Author

      Hi Caroline, I haven’t tested the recipe yet using butter, I’m sure it’s possible, but I just have to figure out the proportions. I used canola oil which is a light type of oil. Vegetable oil would also work, but don’t use olive oil as that wouldn’t work with cakes as far as I know. Regarding the applesauce, no, the cake wouldn’t taste like apples at all. If you decide to go with this recipe, I hope you like it.

      1. Hi there 🙂
        I baked the cake yesterday and served it today and everybody loved it!!! Thank you so much for the recipe. I used 1 cup of canola oil and did not use the apple sauce and the cake turned out to be so moist, perfect!Also, I used hazelnuts instead of walnuts but it was delicious! I added the cream cheese today and garnished the cake with almonds on the side.. :)Just wanted to thank you again for your fast reply and let you know how everyone loved the cake!

      2. Author

        Thanks, Caroline, for the feedback. The cake you made sounds so yummy. 🙂

  4. Hi ur recipes r grt but usually my carrot cake sinks wat to do?

    1. Author

      Hi Roshan Ann,

      When a cake sinks it is usually a sign that it is under baked. Make sure you preheat the oven so that it is at the right temperature by the time it’s time to bake. Also, baking times vary depending on ovens. So make sure to test for doneness by inserting a toothpick in the center of the cake. If it still comes out wet, then you have to let it bake for a few more minutes.

  5. I am planning on doing this cake for my moms birthday this week, how did you get the cream cheese frosting to act as more of a glaze? everytime I make cream cheese frosting it is incredibly thick. Thanks!

    1. Author

      Hi Alex,

      If you use non-fat cream cheese, the frosting won’t be so thick.
      Let me know how it turns out.


  6. I loved making this cake. i added 1 extra cup of carrots and used Splenda. It was so so so good everyone keeps asking to make another one!!! So thank you, they love it 🙂

    1. Author

      Hi Jenny,

      That’s great!

  7. How many cups of batter went into each layer?

    1. Author

      Hi, Chelsea. Since I used 4 pans, I just weighed the batter and divided it by 4. I already pre-measured the weight of the mixing bowl and actually have it on the fridge for easy reference whenever I bake a cake. When the bowl is full of cake batter ready to be poured, I place it on the weighing scale and subtract the weight of the bowl. The difference would be the weight of the batter. Then I just divide the difference by 4 to get equal amounts of batter into 4 pans. If I was using 3 pans, I would just divide the difference by 3. When pouring batter into each pan, place each pan on a weighing scale and tare it first to zero, and then pour the batter to whatever the quotient was when the batter was divided either by 2, 3 or 4. It depends on the number of pans you want to use. Sometimes, I just pour right ahead without measuring or weighing and just estimate. Depends on my mood. If the layers look more or less equal, I just keep on going and don’t dwell on it.

  8. Loved you carrot cake and great pics 🙂

    1. Author

      Hi and thanks!

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