Carrot Cakes That Will Definitely Distract You from What You're Doing

I love carrot cake. Now that’s Summer vacation and the kids are out of school, we’ve been spending a lot of time up at the cottage, and with cottaging, of course comes baking and lots of home-cooked meals. Even going into the small lakeside town is a day-trip adventure and we just happened to find a bakery that had a carrot cake that was just absolutely devine!! I’ve now hit my carrot cake ultimate fixation and after trolling on the internet for different yummy recipes, I finally found a site with 11 different carrot cake recipes that are oh-my-goodness-amazing!

What we love is that you can make these carrot cake recipes quickly and easily without lots of fancy equipment. Just bowls, a whisk and spatula are all that’s needed for the cake itself. The cake comes together really quickly. Whisk the dry ingredients together, whisk the wet ingredients together then combine. Add carrots and nuts and you’re done! Carrots are so good for you!! Take advantage of these vitamin A packed veggies – good for your eyes, skin, even hair and nails…carrots are a vegetable packed with vitamins so go on, grate those sweet beauties and start baking!! Some of these recipes call for up to three whole cups of carrots – that’s amazing!! When you get to the baking of these recipes, don’t worry, you can get a little creative!! You can bake in one large pan, no worries, but I must say, that I have tried diving the batter into muffin or cupcake tins and its been fantastic. Also that way you can easily store or freeze the extras – though I doubt there will be any left over!!

What makes carrot cake, carrot cake, is definitely the icing!! Yum!! There’s just something about that cream cheese frosting that pairs ever so perfectly with the moist, carroty loaf or bread or muffin that lies beneath! Oh, I wish I had a piece right in front of me now…For those who are on a health kick, or if you’re not into frostings or if you don’t have the ingredients on hand, try the cake as-is without any frosting at all. From the classic to the cheese cake variations, all are absolutely decadent, delicious, and will have you baking more and more…Enjoy and bon appetit.

The carrot is a root vegetable, which is usually orange in colour, though can be purple, red, white, and yellow. It has a crisp texture when fresh. The most commonly eaten part of a carrot is a taproot, although the greens are sometimes eaten as well. It is a domesticated form of the wild carrot Daucus carota, native to Europe and southwestern Asia. The domestic carrot has been selectively bred for its greatly enlarged and more palatable, less woody-textured edible taproot. Carrots are widely used in many cuisines, especially in the preparation of salads, and carrot salads are a tradition in many regional cuisines. The carrot gets its bright orange colour from β-carotene, and lesser amounts of α-carotene, γ-carotene, lutein and zeaxanthin.

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