This extra carrot-y, not-too-sweet carrot cake is loaded with carrots and toasted nuts and slathered with orange cream cheese frosting. (Rebecca Peloquin / For The Times) My mom remarried when I was ...

Chefs share their top picks for the best carrot cake at restaurant chains, from moist layers to perfect cream cheese frosting ...

(Excerpted from "The Berkshires Farm Table Cookbook" 2nd edition by Elisa Spungen Bildner and Robert Bildner with chef Brian Alberg. Used with permission from Countryman Press.) This handsome carrot ...

3 pounds carrots (about 10 medium, to yield 2 cups carrot pulp) 2 tablespoons olive oil — Pinch of salt For the cake 3 cups all-purpose flour 2 teaspoons baking powder 1 teaspoon baking soda 2 ...

The cake’s unique texture comes from blending carrots with pineapple, butter, and oil, creating a smooth base. Warm spices like cinnamon, ginger, and nutmeg enhance the flavor, making every bite ...

Dense, moist and homey, carrot cake is the quintessential American classic. It evolved from a time when sugar was expensive, so root vegetables like carrots, parsnips and beets sweetened the batter.

Carrot cake is the perfect blend of sweet carrot flavors and warm spices combined with creamy cream cheese frosting. Its tender and moist crumb and perfect melt-in-your-mouth texture makes this cake ...

With the warm sunshine, birds chirping and flowers blooming, there’s no doubt spring is fully here. I eagerly welcome the new season with open arms. And carrot cake. There’s just something about ...

Here is a classic carrot cake with a twist — liquor! And then a crunch of almond. I just fell in love with the color and texture of this beauty. A simple yet fabulous glaze makes this cake complete.

My mom remarried when I was in my 30s. Already on my path as a food professional, I decided to make her wedding cake. Or wedding cakes. I didn’t want to risk a tiered extravaganza caving in on itself ...