16 cake Carrot spices ideas

If you love carrot cake, you’ll adore this chai-spiced version, with warming tea and fragrant cinnamon, cardamom, cloves and nutmeg.

An easy and deliciously moist, doctor-the-box recipe for carrot cake! Perfectly paired with homemade cream cheese frosting! We’re spending more time in the kitchen these days while we’re sel

CARROT CAKE This Carrot Cake recipe starts with a spice cake mix and ends in pure delight. We use real carrots in our carrot cake and finish with a delicious cream cheese icing! #cake #carrotcake #dessertrecipesAn easy and deliciously moist, doctor-the-box recipe for carrot cake! Perfectly paired with homemade cream cheese frosting! We’re spending more time in the kitchen these days while we’re sel

Cardamom, Brown Butter Carrot Cake, Espresso Frosting Espresso and Cardamom Spiced Carrot Cake (gluten free) Spiced Carrot Cake 1 cup – Unsalted butter, browned 3 cup cup for cup gluten free flour 6 eggs 1.5 cup white sugar 1 cup brown sugar 3 tsp baking powder 1 tsp baking soda 1 tsp salt 1 tsp cinnamon 1 tsp cardamom 1/4 cu

It’s time to make the best gluten free pancakes you’ve ever tasted! Our carrot cake pancakes are made with ground oat flour, carrot cake spices, and freshly grated carrots. Whip up a batch for breakfast today or meal prep to enjoy throughout the week! #pancakes #carrotcake #healthybreakfast #glutenfree Espresso and Cardamom Spiced Carrot Cake (gluten free) Spiced Carrot Cake 1 cup – Unsalted butter, browned 3 cup cup for cup gluten free flour 6 eggs 1.5 cup white sugar 1 cup brown sugar 3 tsp baking powder 1 tsp baking soda 1 tsp salt 1 tsp cinnamon 1 tsp cardamom 1/4 cu

Tender, spiced carrot cake swirled with rich vanilla cheesecake. These mini carrot cake cheesecakes are the best of both worlds! #minicarrotcakecheesecakes #carrotcakecheesecakes #carrotcake #minicheesecakes Tender, spiced carrot cake swirled with rich vanilla cheesecake. These mini carrot cake cheesecakes are the best of both worlds!

Enjoy the rich flavor of Carrot Cake made with Spice Islands Cinnamon, Ginger and Cloves. Tender, spiced carrot cake swirled with rich vanilla cheesecake. These mini carrot cake cheesecakes are the best of both worlds!

Looking for a fun twist on carrot cake? You will love this delicious carrot cake roll filled with homemade cream cheese frosting! via @thebestcakerecipes Tender, spiced carrot cake swirled with rich vanilla cheesecake. These mini carrot cake cheesecakes are the best of both worlds!

Spiced carrot cake layers infused with maple syrup and topped with maple caramel & cream cheese frosting. | livforcake.com Tender, spiced carrot cake swirled with rich vanilla cheesecake. These mini carrot cake cheesecakes are the best of both worlds!

Make this Awesome Vegan Carrot Cake today and be rewarded with a moist, indulgent cake that’s also easy to make! You’ll love the vegan cream cheese frosting on top and between the layers. It’s creamy. Sweet. Delicious! Bake this gorgeous layered carrot cake recipe complete with chopped walnuts, cinnamon spice and the ultimate tangy cream cheese frosting today! #vegan #carrotcake #dessert #namelymarly via @namelymarly Tender, spiced carrot cake swirled with rich vanilla cheesecake. These mini carrot cake cheesecakes are the best of both worlds!

Cheesecake Layered Carrot Cake || Sugar Spun Run Tender, spiced carrot cake swirled with rich vanilla cheesecake. These mini carrot cake cheesecakes are the best of both worlds!

Carrot Cake Spice Bread | carrot cake bread | carrot cake | carrot cake recipe Tender, spiced carrot cake swirled with rich vanilla cheesecake. These mini carrot cake cheesecakes are the best of both worlds!

Paleo Carrot Cake with Coconut “Cream Cheese” Frosting | The Paleo Running Momma Tender, spiced carrot cake swirled with rich vanilla cheesecake. These mini carrot cake cheesecakes are the best of both worlds!

The most moist and delicious healthy Chai-Spiced Carrot Banana Bread with Cream Cheese Frosting. Vegan and 100% whole grain! The most epically moist and delicious Healthy Chai-Spiced Carrot Banana Bread loaded with warming spices and topped with the most amazing cream cheese frosting. 100% whole grain and vegan!

Waffle & Whisk: Carrot cake (healthy & sugar free) Summer is coming, the sun is out, or at least it’s trying, which means it’s leisure cycling season in my house hold. Most weekends we go for a ride, and usually that ride involves; country roads, fields, country houses/farms, sun and sometimes cake in a tea room. As much as I enjoy cycling pretty much 75% of the reason I go is to see the houses along these random country roads. There’s something about cycling in the sun that instantly brings on cravings for carrot cake, or is it just me? Maybe it’s the many times we stopped at the church around Mildenhall every year and got carrot cake. I’ve only been on one bike ride this year (it was pretty horrific) but it instantly made me want carrot cake, and flapjacks, but that’s completely besides the point. I found this recipe on green kitchen stories after getting back from a ride, hat’s off to them their blog is amazing, I made a few modifications because we can’t easily get fresh dates here and I wanted it a little more carroty. I was a little apprehensive making this not really sure if it would be to stodgy or if it would turn out too bananary but I was rather impressed. Also I must mention, coming from someone who doesn’t like cream cheese, this icing almost tasted like unset cheesecake mixture, I would have eaten it by the spoonful while I was whipping it up if it didn’t have to go on the cake. For the cake 1 ripe banana 10-15 dried dates/prunes 75g/6 tbsp of coconut oil 120g/1 cup whole wheat flour 2 tsp baking powder 4 tsp cinnamon 2 tsp nutmeg 1 tsp ginger 5 medium carrots (grated) 45g/ 1/2 cup desiccated/shredded coconut a handful of pecans/walnuts (roughly chopped) a handful of sultanas Icing 200g cream cheese 60g/3 tbsp honey 1/2 the juice of a lemon Preheat the oven to 180C/350F/Gas mark 4 Grease and line an 8″ cake tin ad set aside. Put the dried dates or prunes in a bowl of warm water and leave to soak for 10-20 minutes. After the prunes have soaked take them out of the water and place them in a food processor with the banana and melted coconut oil until well blended. Sift the flour, baking powder and spices into a bowl. Whisk the eggs with a hand blender and add to the flour stir in the banana until everything is wet. Add the grated carrot, coconut, pecans, and sultanas and stir until evenly blended. Pour the mixture into the cake tin and bake for 40-50 minutes until a toothpick comes out clean. Let the cake cool completely. Whip the cream cheese, honey and lemon juice together. Add the icing and serve with desiccated coconut or roughly chopped hazelnuts. Once iced keep in the fridge. Serves 8-12 depending on greediness.

If you are looking for a perfect vegan carrot cake recipe, this is it!  I’ve made this carrot cake countless times for birthdays, holidays, and I even used this recipe to bake my own vegan wedding cake.  It always bakes up moist and delicious with just the right amount of spices.  You can use it to make cupcakes, sheet cakes or sturdy layered cakes.  Top it with my homemade vegan cream cheese frosting or vegan buttercream for a truly authentic carrot cake. #thehiddenveggies Summer is coming, the sun is out, or at least it’s trying, which means it’s leisure cycling season in my house hold. Most weekends we go for a ride, and usually that ride involves; country roads, fields, country houses/farms, sun and sometimes cake in a tea room. As much as I enjoy cycling pretty much 75% of the reason I go is to see the houses along these random country roads. There’s something about cycling in the sun that instantly brings on cravings for carrot cake, or is it just me? Maybe it’s the many times we stopped at the church around Mildenhall every year and got carrot cake. I’ve only been on one bike ride this year (it was pretty horrific) but it instantly made me want carrot cake, and flapjacks, but that’s completely besides the point. I found this recipe on green kitchen stories after getting back from a ride, hat’s off to them their blog is amazing, I made a few modifications because we can’t easily get fresh dates here and I wanted it a little more carroty. I was a little apprehensive making this not really sure if it would be to stodgy or if it would turn out too bananary but I was rather impressed. Also I must mention, coming from someone who doesn’t like cream cheese, this icing almost tasted like unset cheesecake mixture, I would have eaten it by the spoonful while I was whipping it up if it didn’t have to go on the cake. For the cake 1 ripe banana 10-15 dried dates/prunes 75g/6 tbsp of coconut oil 120g/1 cup whole wheat flour 2 tsp baking powder 4 tsp cinnamon 2 tsp nutmeg 1 tsp ginger 5 medium carrots (grated) 45g/ 1/2 cup desiccated/shredded coconut a handful of pecans/walnuts (roughly chopped) a handful of sultanas Icing 200g cream cheese 60g/3 tbsp honey 1/2 the juice of a lemon Preheat the oven to 180C/350F/Gas mark 4 Grease and line an 8″ cake tin ad set aside. Put the dried dates or prunes in a bowl of warm water and leave to soak for 10-20 minutes. After the prunes have soaked take them out of the water and place them in a food processor with the banana and melted coconut oil until well blended. Sift the flour, baking powder and spices into a bowl. Whisk the eggs with a hand blender and add to the flour stir in the banana until everything is wet. Add the grated carrot, coconut, pecans, and sultanas and stir until evenly blended. Pour the mixture into the cake tin and bake for 40-50 minutes until a toothpick comes out clean. Let the cake cool completely. Whip the cream cheese, honey and lemon juice together. Add the icing and serve with desiccated coconut or roughly chopped hazelnuts. Once iced keep in the fridge. Serves 8-12 depending on greediness.