The BEST Carrot Cake

Only the BEST carrot cake recipe, in my humble opinion. Check it out! ;)

The BEST Carrot Cake Recipe |

I was planning to wait and post this recipe closer to Easter.  But as you all know, I seem to have zero patience when it comes to sharing recipes I’ve made that I really love.  And carrot cake happens to fall in the category of recipes I really, really, really love.  So without further ado, I present to you a very humbly-named classic:

The BEST Carrot Cake.

Well, at least it’s the best in my opinion, as I am a total purist when it comes to carrot cakes.  That’s right.  I’m one of those people who does not want to see any nuts, raisins, pineapple, applesauce, or (heaven forbid) carrot substitutes in my carrot cake.  Instead, give me a perfectly spiced, moist cake made with a heaping mount of freshly-grated carrots and lots of homemade cream cheese frosting.  And I will be a very happy carrot-cake-eating camper.

(Ok, ok, though — if you happen to adore nuts and/or raisins in your carrot cake, we can still be friends.  I’ve included an option in the recipe for how to add them in.)

Still, in my world, this recipe is Da Best.  I even tested it twice this week just to double check with my friends, and they wholeheartedly agreed.  (And for the record, this one is 500x better than a box mix!)  So here’s the how-to:

The BEST Carrot Cake Recipe |

Alright, here’s the how-to:

The BEST Carrot Cake Recipe |

As I mentioned, one of my absolute non-negotiables for good carrot cake is an entire pound of freshly-grated carrots.  They make all the difference in terms of flavor and helping to create a good moist cake.  Although don’t worry if you’ve never baked a homemade carrot cake before — the carrots totally blend in to the cake once it is baked.  No “eh, what’s up Doc?” carrot crunching moments here.  :)

If you have a food processor, this process can be made so much easier by grating carrots using the (fine) grater attachment.  But otherwise, you can get a good bicep workout and burn some calories by grating carrots by hand.  It will make eating them back up all the sweeter, right?

So grate about 1 pound of carrots…

The BEST Carrot Cake Recipe |

Then mix up your cake batter, and fold the carrots in at the last minute.  Be careful not to overmix the batter.

The BEST Carrot Cake Recipe |

Then pour it into cake pans that have been greased and floured.  I chose to bake 3 8-inch round cakes, but this recipe also works for 2 9-inch round cakes.  (You will just need to adjust the cooking time.)

The BEST Carrot Cake Recipe |

Then once they are done, pop them out of the oven and let them cool until they reach room temperature.  Then I like to pop them in the fridge for about 10-15 minutes to cool slightly, in order to make them easier to level and frost.

The BEST Carrot Cake Recipe |

So while they are cooling, whip up a batch of homemade cream cheese frosting.  I made mine with low-fat cream cheese, but any kind will work.

The BEST Carrot Cake Recipe |

Then pull your cakes out, and level them off to even thickness with a large knife or cake leveler.

Pop them on a pedestal or serving plate, and then layer a nice thick glob of cream cheese frosting between each layer, and then frost the rest of your cake however you’d like.

The BEST Carrot Cake Recipe |

And then you’ll have one heck of a carrot cake ready to enjoy.  Speaking of, I think I’ll go have a leftover piece right now.  :)

The BEST Carrot Cake Recipe |

The BEST Carrot Cake

This classic carrot cake recipe is moist, perfectly-spiced and made with lots of fresh carrots and a cream cheese frosting.


Carrot Cake Ingredients:

  • 1 1/2 cups + 2 Tbsp. vegetable or canola oil
  • 1 cup granulated sugar
  • 1 cup brown sugar
  • 6 eggs
  • 1 Tbsp. vanilla extract
  • 3 1/4 cups flour
  • 1 Tbsp. ground cinnamon
  • 2 tsp. baking soda
  • 2 tsp. salt
  • 1 tsp. baking powder
  • 1/2 tsp. ground nutmeg
  • pinch of ground cloves
  • 1 lb. finely-grated fresh carrots
  • (optional: 1 cup chopped pecans or walnuts and/or 1/2 cup raisins)

Cream Cheese Frosting Ingredients:

  • 3 (8 oz.) bricks cream cheese, room temperature
  • 1 cup (2 sticks) unsalted butter, room temperature
  • 1 Tbsp. vanilla extract
  • 1/2 tsp. salt
  • 6 cups powdered sugar (or more if needed to thicken)


How To Make The Carrot Cake:

Preheat oven to 350 degrees F. G

Grease and flour three 8-inch round baking pans. Or alternately, you can use two 9-inch round baking pans. (Just be sure that every square inch of the pans greased and coated in flour so that the cake does not stick!)

In the bowl of a large stand mixer, mix together oil, granulated sugar, and brown sugar until combined and smooth. Add in the eggs one at a time, then the vanilla, and mix until smooth.

In a separate bowl, whisk together the remaining dry ingredients (flour, cinnamon, baking soda, salt, baking powder, nutmeg and cloves) until combined. Add the dry ingredient mixture to the mixing bowl, and beat on medium-speed until just combined, scraping down the pan at least once to be sure that everything is well mixed. Then fold in the grated carrots by hand, and stir until combined. If you would like to add nuts and/or raisins, stir them in at this time as well.

Pour the batter evenly into the prepared cake pans. Then bake for 25-30 minutes or until a toothpick inserted in the middle of the cakes comes out clean. Remove pans and let them cool on a wire rack until the cakes reach room temperature.

I then like to pop them in the fridge for 10-15 minutes to cool off slightly. Then remove them and use a large knife or a cake leveler to level off the domed tops of the cakes so that they are level and even.

Layer the cakes with the cream cheese frosting, and then frost the outside of the cake as you desire. Serve that day or store, covered, for up to 4 days.

How To Make The Cream Cheese Frosting:

Using an electric mixer, cream together cream cheese and butter on medium speed for 1 minute or until smooth with no lumps remaining. Add in vanilla extract and salt, and continue mixing until combined. Lower speed to medium-low and gradually add in powdered sugar. Increase speed to medium-high and beat until combined.

If frosting is too thick, you can add in a teaspoon or two of water. If it is too thin, you can add in more powdered sugar.

If you make this recipe, be sure to snap a photo and hashtag it #gimmesomeoven. I'd love to see what you cook!

The BEST Carrot Cake Recipe |




Leave a Comment:


  1. Alayna — April 1, 2015 @ 5:31 pm (#)

    Question: Can I substitute baby carrots? The regular carrots in the supermarket just did not look very good so I quickly grabbed 2 pounds of baby carrots (attempting 2 cakes!) instead. Later I remembered how scientific and exact baking can be. Do I need to go back for regular? 

    • Ali — April 2, 2015 @ 8:40 am (#)

      Hey Alayna, if you’re unable to find good regular carrots, baby ones should work fine. I Hope you enjoy this cake! : )

  2. Courtney — April 1, 2015 @ 10:41 pm (#)

    Do you use dark or light brown sugar? Thank you. Can’t wait to make it!!

    • Ali — April 2, 2015 @ 8:23 am (#)

      I used light, but dark would be fine, it will just have some deeper molasses notes. Enjoy!

  3. Amy Coy — April 2, 2015 @ 9:56 am (#)

    This looks delicious.
    Can it be made in a bundt pan?

  4. Danielle — April 2, 2015 @ 6:32 pm (#)

    Hi, I would like to make this cake for Easter and wanted to know if I can make it and ice it the day before and should I put it in the fridge and take it out the day I want to serve it? Wanted to know if it will be good. Thanks.

    • Ali — April 3, 2015 @ 3:04 pm (#)

      Hey Danielle! Yes, you can definitely make it and ice it the day before and just refrigerate it until about an hour or two before you want to serve it. Enjoy!

  5. Lisa — April 3, 2015 @ 9:34 am (#)

    I knew this recipe was The One as soon as I realized you didn’t add in any “stuff”…woohoo! Just Carrot Cake! It was moist and delicious and everything I’d hoped it would be! I made it and brought it to a family Easter lunch and it was a hit! Several cousins remarked that it was the best carrot cake they’d ever had…so, I’m making it again for Easter Sunday at our house :) Thanks for a definite keeper…and new family favorite!

    • Ali — April 3, 2015 @ 2:42 pm (#)

      Thanks Lisa, I’m so happy everyone loved it! Have a wonderful weekend and a Happy Easter! : )

  6. Hannah — April 3, 2015 @ 10:44 am (#)

    Did you use cake flour or all purpose?

  7. Ruth Handley — April 3, 2015 @ 12:45 pm (#)

    Sounds delicious. Could this be made in a 9 x 13″ pan? Thanks so much for your great recipes.

  8. Kristen Andersson — April 3, 2015 @ 1:44 pm (#)

    Hi Ali!  I am baking this cake the night before I serve it.  I plan to frost it tomorrow.  Should I store it in the refridgerator, or just covered out on on the kitchen counter?   I added a little ground ginger also to the cake for a little extra spice.   The batter tasted out of this world!! My son was begging to lick the bowl.  Thanks for the great recipe!

    • Ali — April 3, 2015 @ 2:40 pm (#)

      Hey Kristen! If you’re not frosting it until tomorrow, I’d just put the layers in a container or cake carrier, or wrap each layer tightly in saran wrap, and leave them on your counter. I think it’s best served at room temp. And I bet it’s amazing with the ginger you added! Thanks for giving it a try, and I hope you have a great weekend! : )

  9. Brenda Tuttle — April 3, 2015 @ 6:00 pm (#)

    Hello! I have fresh carrots thus no weight. Any idea on a measurement once shredded? I’d like to make this tomorrow for Easter. Thanks! 

  10. tia — April 3, 2015 @ 6:14 pm (#)

    I just finished making this cake after looking at many different recipes. I thought the photo of the cake was excellent which really made my decision. The results were excellent, cake was moist not too sweet, even with the amt of sugar used. This will definitely be my go to “carrot cake””, thanks for sharing…

    • Ali — April 4, 2015 @ 3:35 pm (#)

      Thank you Tia, I’m so glad to hear that!

  11. Megan — April 3, 2015 @ 7:42 pm (#)

    Hi! I am making your cake this weekend.  Can I substitue coconut oil for the veggie oil??

    • Ali — April 4, 2015 @ 3:26 pm (#)

      You sure can! Just melt the coconut oil first (and make sure you have 1 1/2 cups + 2 TBS of it). Let it cool so that it’s not piping hot, but not for too long, or else it will solidify again. I hope you enjoy! : )

  12. Macie — April 3, 2015 @ 8:18 pm (#)

    can I use a sheet cake pan ?

  13. Winni — April 3, 2015 @ 10:26 pm (#)

    okay, carrot cake is not carrot cake without pineapple

  14. Gina — April 4, 2015 @ 12:47 am (#)

    I don’t have round pans can I use 13×9 glass pan?  With the same amout of ingredients? 

  15. Kristi — April 4, 2015 @ 4:23 pm (#)

    Hi, I was wondering if you ever tried substituting coconut oil instead of vegetable.  Thanks

    • Ali — April 5, 2015 @ 7:13 pm (#)

      Hey Kristi! Yes, you can. Just melt the coconut oil first (and make sure you have 1 1/2 cups + 2 TBS of it). Let it cool so that it’s not hot, but not for too long, or else it will solidify again. I hope you enjoy! : )

  16. Ceilidh — April 5, 2015 @ 9:20 am (#)

    Happy Easter Ali!

    I’m making this cake right now and can’t wait to serve it to my family with Easter dinner!  Thank you and have a wonderful holiday!

  17. Rebecca White — April 5, 2015 @ 1:07 pm (#)

    Hi! I’m baking this cake right now, following to a T and my batter is MUCH MUCH thicker than your photos show…is this ok? Can’t figure out what I’ve done differently except I used all brown sugar and no white. That’s never mattered before except in flavor. Thanks!

  18. Gina — April 5, 2015 @ 2:36 pm (#)

    Hello,  I just made the frosting and it’s too thin.   I added extra powdered sugar but still thin.    I already put it on the cake so what can I do?   Refrigerate?    

  19. Tricia — April 6, 2015 @ 9:25 am (#)

    Made this for Easter this past weekend, I have loved carrot cake forever, but this was my 1st go at making it own my own! It was delicious!!  Everyone that tried it loved it and it was an easy recipe to follow! Will definitely be making it again, I added pecans to the top of cake on the icing, but next time might add the to the cake as well! Thanks for a great recipe!! 

    • Ali — April 6, 2015 @ 1:42 pm (#)

      Thanks Tricia, I’m so happy to hear that, and pecans in the cake would be lovely!

  20. Kendra — April 6, 2015 @ 3:28 pm (#)

    This cake lives up to it’s name! It really was the best carrot cake I’ve ever eaten.  I only had jumbo eggs at home so I just used 5 instead of the 6 in the recipe.  Other than that one little change I followed the directions exactly.  The cake was fabulous!  It was dense and moist and spicy, everything you’d want in a carrot cake.  Perfectly paired with cream cheese frosting.  I will make this a million more times : )

    • Ali — April 6, 2015 @ 8:31 pm (#)

      Thank you so much Kendra, that’s such a wonderful compliment! So happy to hear you enjoyed it! : )

  21. Meghan — April 7, 2015 @ 11:41 am (#)

    I made this cake for Easter this past weekend and it was AMAZING!!!  Thank you for the recipe!  My family loved it and said it was the best carrot cake they have ever had (and they are quite the carrot cake connoisseurs).  I made mine in two 9 inch round cake pans.  It had to bake about 10-15 min longer than the suggested bake time, but it turned out moist and perfect.  Also, if you are only making a 2 layer cake, I suggest halving the frosting recipe.  I had a lot of frosting left over after generously frosting my cake.  Not that I’m really complaining about the extra frosting as I have been enjoying a spoonful or two of left over frosting right out of the bowl in the fridge every now and then.  :)

    • Ali — April 7, 2015 @ 8:49 pm (#)

      Thank you Meghan! I’m thrilled that you and your family loved it. Also, thanks for your tips! : )

  22. April Adams — April 9, 2015 @ 12:29 pm (#)

    I just made this cake for Easter. It is hands down the best carrot cake I have ever made!! I used two 9″ rounds sliced to make four layers. I had plenty of icing! Thank you for a great recipe!

    • Ali — April 9, 2015 @ 1:58 pm (#)

      Thanks so much April, so happy you enjoyed it! Cheers! : )

  23. Odelette Oliva — April 9, 2015 @ 6:55 pm (#)

    I agree. I had another recipe, which was very good, but this one is better. I tried it and loved it!

    • Ali — April 11, 2015 @ 12:01 pm (#)

      Thank you Odelette (beautiful name by the way)!

  24. amy — April 11, 2015 @ 8:13 pm (#)

    hi Ali! What do you mean by 1lb of freshly grated carrots? Did you mean grate carrots until you’ve reached a total of 1lb of grated carrots?

  25. Ulla — April 11, 2015 @ 11:05 pm (#)

    Looks great! Would this work just as well (cooking time adjusted) as cupcakes? Iis the icing pipable?

  26. Ciara Gorglione — April 13, 2015 @ 4:03 pm (#)

    This was absolutely DELICIOUS!!! This IS the best carrot cake recipe. I made it for Easter and it was gone so quickly. There is something about the earthiness of the cake and the sweetness of the frosting. If you make this, you will have very happy guests in your home. I purchased already grated carrots – it saved lots of time. 

    • Ali — April 14, 2015 @ 12:20 pm (#)

      Thanks so much Ciara, I really appreciate that!

  27. Caity — April 14, 2015 @ 5:07 pm (#)

    Hi there, this cake looks wonderful. I’m definitely going to give it a try. Is the cream cheese ok to keep the cake on the bench for a few days? I’ve read alot of conflicting comments today that really have me confused.

  28. Sissi — April 15, 2015 @ 11:05 am (#)

    Hey Ali, 
    I would like to try your recipe but make cupcakes instead of a big cake. (It’s easier to get them into school as a suprise for my class and we won’t need folks and plates) ;)

    Do you think, your recipe will work as cupcakes and what would you say, for how long should I bake them?

    Thanks for your help ;)

  29. Olivia — April 17, 2015 @ 4:11 pm (#)

    Hi Ali, this looks incredible! I have some very cute free-standing paper liners, do you know if this recipe works well as cupcakes? Thanks so much!

    • Ali — April 18, 2015 @ 12:06 pm (#)

      Thanks Olivia! This recipe should work just fine with cupcakes! It shouldn’t take quite as long to bake, so I would just set the timer for 15 min, and keep monitoring from there on out. Hope you enjoy!

  30. Victoria Tornquist — April 24, 2015 @ 4:27 pm (#)

    You cake looks heavenly and I want to try making it. My problem is I live at an elevation of 9375ft. What adjustment must I make to get the same results as you? So far the cakes I’ve tried have all fallen in the center. Any suggestions would be appreciated.
    Thanks, Victoria

  31. Eve — April 28, 2015 @ 3:55 am (#)

    Can you covert this recipe in cupcakes, bundt cake what size.  Thanks

  32. Charlie — May 5, 2015 @ 5:12 am (#)

    Helloooo! Im planning on baking this tomorrow but want to get the measurements right. Could you convert everything into grams and ml? (No need for the tbsp or tsp) it’s just that when I try and convert it, every website tells me something different. It would be really helpful! Thank you! X

    • Ali — May 5, 2015 @ 11:27 am (#)

      Charlie, I have not made this recipe going by weight, so unfortunately I cannot guarantee the accuracy of what I have converted below. I consulted the most accurate sources I know, and converted the measurements to the best of my ability. I hope this works out for you! : )


      327ml + 2 Tbsp. vegetable or canola oil
      200g granulated sugar
      220g brown sugar
      6 eggs
      1 Tbsp. vanilla extract
      406.25g flour
      1 Tbsp. ground cinnamon
      2 tsp. baking soda
      2 tsp. salt
      1 tsp. baking powder
      1/2 tsp. ground nutmeg
      pinch of ground cloves
      450g finely-grated fresh carrots
      (optional: 150g chopped pecans or walnuts and/or 75g raisins)

      24oz cream cheese, room temperature
      240g unsalted butter, room temperature
      1 Tbsp. vanilla extract
      1/2 tsp. salt
      600g powdered sugar (or more if needed to thicken)

  33. Charlie — May 6, 2015 @ 8:49 am (#)

    That’s perfect, thank you!

    Can’t wait to give it a go!! 


  34. Taylor — May 7, 2015 @ 4:46 am (#)

    Hi Ali I was wondering if I can use cake flour for this recipe and will it still turn out the same?

    • Ali — May 7, 2015 @ 11:37 am (#)

      Hi Taylor! Sure, you can definitely use cake flour, you’ll just need a little more of it. So try it with 3 1/4 cups plus 6 1/2 TBS of cake flour. Hope you enjoy!

  35. Shannon — May 9, 2015 @ 8:05 am (#)

    I do not like carrot cake, however my mother does. I made this cake (and accompanying icing), exactly according to the directions given, for my mother’s 71st birthday and my mother said it was PHENOMENAL, best carrot cake she had ever eaten. On Easter, a relative, who is a “Professional baker” (went to baking school)  made a carrot cake and my mother said the one I made her for her birthday (this recipe) was far superior to the cake that our “professional baker” had made. Today, for Mother’s Day weekend, I am making this for my mother again, only in cupcakes and making her a beautiful “floral” bouquet of carrot cupcakes. 

    • Ali — May 9, 2015 @ 3:36 pm (#)

      Thanks for sharing Shannon, I’m so happy your mother loved it! : ) I love your idea of making the recipe into a floral bouquet of cupcakes like that, what a cool idea!

  36. Bobbie — May 9, 2015 @ 6:01 pm (#)

    I was wondering how many cupcake do you think this would make? I making it for my mother-in-law for Mother’s Day. I’d love to know! The icing is absolutely DIVINE! I love it so much and the cake is so moist! I definitely make it often!

    • Ali — May 11, 2015 @ 10:13 am (#)

      Hi Bobbie! Sure thing — this recipe should convert to about 60 cupcakes. I’m so glad you like it!

    • Ali — May 11, 2015 @ 8:49 pm (#)

      Hey Bobbie, I’m sorry I’m just now getting to your comment! This recipe should make about 60 cupcakes (it’s a big one!

  37. Sara — May 9, 2015 @ 9:47 pm (#)

    I tried it and it’s delicious!  I would add a little more of carrot,  but the way it taste is amazing!  I did it for a mothers day,  perfect! 

    • Ali — May 10, 2015 @ 7:32 am (#)

      Thanks Sara, glad you like it!

  38. abi rodriguez — May 11, 2015 @ 7:58 am (#)

    Hi… wondering can i make haf of the recipe for cupcakes.thanks

    • Ali — May 11, 2015 @ 10:12 am (#)

      Sure thing! This recipe should yield around 60 cupcakes if you make the full amount. But you can also cut it in half to make about 30 cupcakes.

  39. Brenda — May 19, 2015 @ 2:11 am (#)

    Can I bake it in a mini loaf pan?

  40. Brenda — May 19, 2015 @ 2:13 am (#)

    Can I bake it in a mini loaf pan?thanks 

    • Ali — May 19, 2015 @ 7:54 am (#)

      Hi Brenda! Sure, you can, you just need to cut the recipe in half, unless you want to bake it in two loaf pans. I think you should probably use a 9×5 for this. Hope that helps! : )

  41. Naty — May 22, 2015 @ 4:09 am (#)

    Hi, Can I make this just using a hand blender? I don’t have an electric mixer. Thank you. 

    • Ali — May 22, 2015 @ 8:30 am (#)

      Hi Naty, I don’t think this would work with a hand blender. If you don’t have a mixer or a food processor, I would just try whiskey and stirring everything. I hope that helps!

  42. Yvonne — May 25, 2015 @ 11:37 am (#)

    Hi, I love this Cake but I was wondering if I can use Butter instead of Oil?

    • Ali — May 25, 2015 @ 4:42 pm (#)

      Hi Yvonne! Yes, you totally could (same amount). I would probably melt the butter though. Hope you enjoy!

  43. Yvonne — May 25, 2015 @ 11:55 am (#)

    Hi, can I replace to oil with butter and if yes how much would you use? 

    Thank you


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