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Raw carrot cake. Carrot cake the simplest and most delicious recipe with photos

Carrot Cake

I really love carrot cake! And at one time I was a real fan of this dessert from Starbucks. I could never just pass by it - complete addiction. Without false modesty, I will say that this cake, according to my recipe, turns out even tastier! And it’s very easy to do - just one or two and you’re done! And if your assistants have a mixer, then it’s even faster, although you can do it with your hands - no obstacles. By the way, this dessert can also be prepared in the form of portioned cakes, or you can simply bake it in the form of a cupcake, then simply cover it with some glaze on top. In general, there is, as always, just for experimentation. Head to the kitchen! But watch the video first ;)

Cooking time: 30 min
Baking time for cakes: 25-28 min

Ingredients for 1 cake of 2 layers with a diameter of 20 cm:
FOR THE CROASTS:

190 g Carrots (already grated)
3 eggs
120 g White Sugar
120g Brown Sugar (I used Cassonade)
190 g Vegetable Oil
150 g Walnuts
210 g Flour
4 g Soda
5 g Baking Powder
1-2 g Salt
4 g Ground Cinnamon
1-2 g Ground Nutmeg
Zest of 1 Lemon
25 ml Lemon Juice

GENTLE CREAM CHEESE

200 g Cream Cheese (I used Philadelphia)
100 g Butter
180-190 g Powdered Sugar
1 tsp. Vanilla Extract or Paste

***I baked 4 layers: 3 for the cake and 1 for the pastries***
***increased quantities accordingly***

Carrot Cake

PROCESS:

Wash the carrots, peel and grate on a fine grater. Already in this form we measure the exact amount.

Grind the walnuts in a blender or with a knife. You don’t need to add powder at all, but don’t leave large pieces either - they should eventually integrate harmoniously into the dough.

Mix and sift together flour, baking soda, baking powder, cinnamon, nutmeg and salt. Add chopped walnuts and mix well. It is convenient to do this with a whisk so that there are no lumps left.

Mix eggs and sugar (both white and brown) using a mixer at high speed. The result should be a lightened homogeneous mass, increased in volume. Reduce speed and pour in vegetable oil in a thin stream. Increase speed again and mix for 30 seconds until smooth. Then add carrots, lemon zest and juice and mix everything at low speed. Also, without ceasing to stir, add the dry ingredients. As soon as everything comes together, we stop. There is no need to stir for a long time, otherwise the cakes will turn out too dense.

Grease 2 molds with butter and line the bottom with parchment to make the cakes easier to remove. Distribute the dough in equal quantities.

Bake in the oven, preheated to 175ºC, for 26-27 minutes. You can check the readiness of the cakes using a toothpick - stick it in, take it out, if it’s clean and dry, the cake is ready. Don't overdry the cakes!

Carrot Cake

Remove from the oven, let stand in the pans for 10 minutes, then carefully remove and leave to cool completely on parchment paper. The cakes can be prepared completely in advance. In this case, wrap the completely cooled cakes in cling film and put them in the refrigerator. They might stay there for a couple of days.

Preparing the cream. Mix the highly softened butter with a mixer until creamy. Add cream cheese and mix at high speed until smooth, leaving no lumps. Add powdered sugar and a little vanilla extract. At high speed, mix everything again until smooth. The finished cream needs to be cooled a little to make it easier to work with. Cover with film and put in the refrigerator.

Assembling the cake. To make the cake perfect, carefully cut off the bottom and top of the cooled cake layers, revealing their beautiful spongy structure. Place the bottom cake layer on a plate or cake stand and apply an even layer of cream on top. It should be quite thick - about 8 mm. Cover with the second cake layer and cover with cream again.

Determine the number of cakes yourself. In my opinion, two, maximum three cake layers are quite enough. By the way, the cakes can be made thinner by additionally separating them with a string, and making more cream layers between them. But then make more cream, of course.

Carrot Cake

You can also cover the sides of the cake with cream, or you can leave it open - whatever you like. I don’t like excessive refinement in carrot cake, I like this kind of light, cozy negligence, so I leave the cake “naked”, simply leveling the cream that crawls out of the cake layers with a spatula.

By the way, as an option, you can prepare small portioned cakes. Cut out the cakes using small molds.

Carrot Cake

Place the finished cake in the refrigerator to firm up a little and cool properly.

Carrot Cake

Afterwards it can be decorated with colored chocolate and walnuts. Use your imagination here!

Carrot Cake

It is better to let the finished cake rest for a while in the refrigerator - a couple of hours will be enough. After that we enjoy, forgetting about everything!

If you have prepared a cake that is too big and your family can no longer handle it, you can freeze the cake. Once cooled, cut into portions, wrap each one in parchment paper and put in the freezer. That's where we store it. Before serving, take it out, put it on a plate and let it sit in the refrigerator. This way, there will always be dessert in the house in case of unexpected guests, or if you just suddenly want something sweet.

Carrot Cake

Luxury is available to everyone! Let's prepare a delicious carrot cake. The recipe is proven, detailed, step-by-step. The photos are delicious and clear. Just taking one look at the photo makes you want to run to the kitchen to quickly start creating a masterpiece.

A moderately moist, porous sponge cake with the aroma of cinnamon is prepared with the addition of nuts and grated carrots. It comes out a nice orange color. Pieces of nuts crunch happily when tasting. A cream based on ricotta and butter is ideal for this company. Portions of red biscuit along with snow-white cream look beautiful and are eaten unnoticed. Caramelized nuts sound nice. Such a loud and enchanting chord of a delicious work of culinary art.

Why is it necessary to bake carrot cake?

There are several full-fledged “pros” and not a single “against”:

Carrot cake is extremely easy and quick to prepare. It always works, even for those who are good at cooking (provided they follow the recipe);
such a dessert is delicious and beautiful: very and unconditionally;
products are available and inexpensive.

Carrot Cake: Brief Description

The basis of carrot cake is a juicy, moist, doughy sponge cake. This is achieved by combining flour, sugar, butter, baking powder, carrots, nuts and eggs.

A prerequisite is the addition of spices:

cinnamon,
nutmeg,
dried ginger,
citrus zest.

To increase juiciness, Americans include canned pineapples, and we recommend poached pears. You can put dried fruits.

Suitable creams include sour cream with lemon zest, cottage cheese, cheese and butter, cream, custard.

The cakes are coated with cream, and the dessert is decorated with caramelized nuts, pieces of chocolate or melted chocolate, marzipan, mastic carrots, fruits and berries.

The subtleties of creating carrot cake

The first nuance. We take raw carrots. It’s better to squeeze out the young ones so that there is a little less juice and you don’t have to bake the biscuit for too long. If you forgot to do this, the baking time should be increased so that the cakes do not remain gummy. Some people take boiled carrots, grated.

The second nuance. If you don't want to use oil, you can do without it. But the biscuit will come out less moist.

The third nuance. You can't feel the carrots in the cake at all. The more different spices you get into the base, the more interesting it will be. Cinnamon is a must. This is a classic.

The fourth nuance. To make the cake look more luxurious, it is better to use not sour cream, but one based on mascarpone, cream or ricotta. Philadelphia will do as well.

Fifth nuance. We check the readiness of the cakes traditionally: insert a dry wooden skewer into the center and look. If it’s dry, it’s time to remove it from the oven; if it’s wet, let it bake some more.

A sweet treat is the highlight of any evening. A delicious and beautiful-looking dessert easily outshines any holiday menu. Any young housewife strives to improve her cooking skills and learn a new recipe.

With regular training and desire, you can turn into a culinary fairy and conquer the stomachs of your loved ones and guests. One of the exquisite, healthy and incredibly tasty desserts is carrot cake.

Today you have the opportunity to learn all the secrets about this delicacy.

History of the origin of carrot cake

This dessert gained its popularity back in the Middle Ages. At that time, sugar was a luxury, and there were plenty of carrots in every home. The pulp of this vegetable was used for various sweets - pies, cookies and cake.

To diversify the carrot menu, pies began to be filled with whipped dairy cream. According to historical reports, carrot cake was first baked in Italy.

However, in the 20th century it regained its popularity in England. The fact is that carrot dessert was accepted and loved by Europeans, and they are happy to prepare it in modern times.

Each housewife chose the shape of the carrot cake herself. Some made it in the form of small pies, others in the form of a large round or square cake. The composition of the cake still did not change.

These days, of course, sugar is used to make the treat. Previously, this dish was supplemented with nuts, raisins, and dried fruits to add sweetness and variety of taste.

Carrot cake is airy, moist, and soft in its composition. You can cover it with glaze and decorate it with fruit. The main thing is that without carrots this cake loses its specialness!

The variety of decor on the cake and additives is the personal fantasy of any housewife. Perhaps it's time to move on to the recipe itself.

Best Carrot Cake Recipe

Ingredients	Quantity
Carrot -	4 things
Egg -	3 pcs
Granulated sugar -	1 tbsp
Baking powder -	1 l.h.
Wheat flour -	1 tbsp
Almonds -	50 g
Cinnamon -	1l. h
Vegetable oil -	150 g
Creamy oil -	100 g
Powdered sugar -	80 g
Vanillin -	1 spoon
Cottage cheese -	200 g
Creamy butter (for glaze) -	50 g
Coconut, grapes -	For decoration
Chocolate -	100 g
Cream 33% -	150 g
Cooking time: 180 minutes	Calorie content per 100 grams: 350 Kcal

Making such a cake is often compared to making bread dough. The soft, wet ingredients are mixed separately from the dry ingredients.

Method for preparing the cake:

Preheat the oven to 180 degrees in advance. Then we reduce the temperature to 160 degrees;
Grind almonds to crumbs. You can do this using a garlic grinder, a meat grinder or a special hammer. Almonds are a healthy nut, it is better to buy them for future use. We need 50 grams - that's about half a glass; But you can also replace them with regular walnuts.
The main ingredient is carrots, grated on a medium grater. It is better to choose large and juicy carrots for the cake;
Let's prepare the dough! Beat sugar with vegetable oil until smooth. Add eggs gradually and continue beating. The consistency will be similar to cream, not very thick;
Separately sift the flour and add baking powder. Add cinnamon and crushed almonds to the mixture;
Gently mix the mixtures. The mixture will be thick;
Add grated carrots to the mixture;
Take a tall dish and line the bottom with foil and parchment;
Divide the dough into four layers. Bake 4 cakes, each for 20 minutes. The color of the cake is golden after baking. Let the cake cool without removing it from the pan;
Cream: beat butter with powdered sugar;
Add cottage cheese to the mixture and continue beating until smooth, about another 5 minutes. The mixture should be airy and thick;
Spread the cream onto the cakes one at a time. We also line the edges of the cake with cream. Place in the refrigerator for half an hour;
Preparing the glaze: heat the cream (not to boiling) and add chocolate. Stir until smooth, add 10 grams of butter. The glaze should be of medium consistency so that you can pour it on the cake. Drizzle chocolate over cake;
Decorate the delicacy with coconut and grapes and powdered sugar;
You can try the cake in an hour. Bon appetit!

Cooking a healthy carrot cake in a slow cooker

Ingredients for the crust:

Grated carrots - 200 gr;
Egg - 2 pcs;
Powdered sugar - 150 gr;
Creamy oil -100 gr;
Baking powder - 1 spoon;
Walnuts - 70 gr;
Vanillin - 5 g;
Wheat flour - 250 gr.

Cream ingredients:

Cottage cheese - 200 gr;
Condensed milk - 200 gr;
Powdered sugar - 50 gr.

Method for preparing dessert in a slow cooker:

Beat eggs and add grated carrots;
Mix a glass of flour with baking powder and vanilla, and add to the mixture;
Melt the butter and mix them with pre-crushed nuts;
Mix the mixtures;
Grease the multicooker bowl with butter and pour in the dough. Bake for 1 hour;
Cream! Beat cottage cheese, condensed milk and powdered sugar with a mixer;
Cut the cooled cake into 2 parts and spread with cream;
Top with remaining walnuts and decorate as you wish;
Leave the cake to soak for at least an hour. Bon appetit!

Carrots are a high carbohydrate vegetable. People with diabetes and obesity should not consume much of this product. Although if you compare carrot cake with other confectionery products, it undoubtedly wins.

Boiled carrots contain a huge amount of vitamins that are beneficial for health: a source of vitamin A.
Thanks to beta-corotine, carrots have a healing effect on the eyes;
carrots lower cholesterol levels and reduce the risk of heart disease; Carrots are good for high blood pressure.
It quickly helps lower blood pressure. It also reduces the development of varicose legs, vascular disease, and the appearance of blood clots;
prevention of cancer; keeps the skin youthful;
helps digestion, removes toxins and waste from the body;
improves mood - due to a huge amount of minerals and vitamins.

If you store carrots at home in a bag, maintain storage temperature. It is advisable to leave the bag open and leave it in a cold room (cellar or pantry);
If you run out of eggs, bananas are a great substitute;
To prevent the cake from being saturated with the aromas of other food from the refrigerator, place it in a deep container and cover with cling film.

Carrot cake is indeed an ideal dessert for those with a sweet tooth who do not want to harm their health. You can experiment with adding ingredients to the cake, and come up with a variety of decorations yourself.

This can be not only fruits, nuts and dried fruits, but also mastic products or bright sugar sprinkles. The main preparation does not take much time, and the result exceeds expectations.

Have fun making carrot cake. We hope our article was useful to you.

Bon appetit!

The time has come for young and sweet carrots, so seize the moment! Make a delicious carrot cake! I recommend using the classic recipe as a basis, which I will introduce you to today. Choose creamy curd cheese or sour cream, they will ideally complement the taste of carrot biscuit.

For the biscuit:

Carrots – 370 g
Granulated sugar - 250 g (you can use brown sugar, but in this case take more, 370 g)
Eggs - 4 pcs
Butter (melted) - 100 g
Vegetable oil - 150 g
Flour - 370 g
Baking powder - 2 tsp.
Cinnamon - 2 tsp.
Juice and zest of one orange (juice 3 tablespoons)
Ginger (optional) - 0.5 tsp.
Salt - a pinch
Nuts (almonds or hazelnuts) - 150 g

For cream:

Butter - 70 g
Mascarpone cheese - 400 g
Powdered sugar - 200 g

First prepare the nuts. Cover a baking sheet with a sheet of parchment, lay out the nuts and place in the oven for 10 minutes at 180 C. Then let them cool and rub them in your palms. The peels will easily detach from the nucleoli. But even if some of the nuts are not completely peeled, there is nothing to worry about, it will not hurt.

Place the shelled nuts in the bowl of a blender with blades and use short pulses to grind them into crumbs.

We should have 150 g of nut “flour”, which we will add to the dough. Do not turn the nuts into dust, this is not required, let there be small pieces of nuts in the biscuit, it’s even tastier.

Grate carrots (370 g) on a fine grater. Some recipes allow you to pass carrots through a meat grinder, but I don’t like this method: it turns out to be a liquid porridge and transfers too much moisture to the dough, resulting in a sticky biscuit. If you grate carrots, the cakes turn out airy and porous.

Add the nut crumbs to the carrot shavings and stir. The effect is a breading of nuts.

Break the eggs into a deep bowl in which it is convenient to use a mixer and start beating first at low speed, then increase to maximum. When the egg mass noticeably brightens and increases in volume, start adding sugar (250 g) in a thin stream.

Compare both photos to see when to add sugar. Beaten eggs become thicker and do not allow grains of sugar to fall to the bottom, thereby the sugar mixes in evenly and dissolves faster. If you add sugar in one rush, most of it will fall to the bottom - and it will be very difficult to lift it from there.

By replacing white sugar with cane brown sugar, the flavor of the cake takes on caramel notes, which goes very well with carrots. If you use brown sugar, use 100 grams more (it is less sweet).

After the eggs and sugar are well mixed, add vegetable oil (150 g) and butter (100 g). Stir the dough again with a mixer (at the lowest speed) until smooth. Add the juice and zest of one orange.

The butter must first be melted in the microwave and cooled to room temperature so that the egg whites do not curl.

Mix all the dry ingredients (flour - 370 g, baking powder - 2 tsp, cinnamon - 2 tsp, ginger - 0.5 tsp, salt - a pinch), sift them several times to make the dough airy.

Carefully add dry ingredients to liquid ingredients. This should not be done in one approach, but in parts, so as not to lose the airiness of the dough. Mix the dough using folding movements from bottom to top.

At this stage, you can check yourself on how well the eggs and sugar are beaten: the flour mixture should lie on the surface of the dough, without falling to the bottom. Only with the help of a spatula or whisk can it be submerged.

Once the dough is homogeneous (without obvious lumps), add it to the carrots.

Mix carrots and dough with gentle movements.

Pour the dough into equal parts into molds of the same diameter (mine are 18 cm). If you want the cake layers to be the same thickness (so that the cake has a nice cut), weigh the dough on a kitchen scale and divide the dough volume exactly in half.

Attention! You need to put a sheet of parchment on the bottom of the mold: trace the bottom with a pencil or pen, cut out the paper backing in a circle and place it on the bottom. We do not lubricate the sides of the mold with anything!

In a preheated oven (up to 180 C), bake the biscuit for 25-30 minutes. Determine readiness by the golden brown crust and a dry wooden stick inserted into the center of the sponge cake - it should come out dry (no sticky dough!)

Once the biscuits are baked, let them sit in the pan for 10 minutes, then run a sharp knife along the sides of the pan to loosen the cakes from the sides and turn them out onto a wire rack. You can cool the carrot cake to room temperature on a wire rack and then immediately assemble the cake, but without waiting for it to cool completely, you can wrap it in cling film and put it in the refrigerator overnight. This method will help make the sponge cake juicy and nourished (that is, it will become even tastier).

What happens to the cakes at this moment? The cling film prevents moisture from escaping from the cake, so it is evenly distributed throughout the entire biscuit structure.

Cream for carrot cake based on curd cheese

Mascarpone-based buttercream is ideal for carrot biscuits. Sour cream and filling cream are also suitable. For the cream, mix softened butter with powdered sugar, beat with a mixer until white (the powder should dissolve completely in the butter so that it doesn’t squeak on your teeth later).

Then add the cooled cream cheese in small portions, being careful to immediately incorporate it into the cream. When all the cheese is added, the cream is ready. Place it in a pastry bag fitted with a wide round tip and refrigerate for half an hour. The cream will harden and will lie more evenly between the cakes.

Many people complain that the cream in the cake looks yellow. To remove yellowness, you can first beat the butter until fluffy, and only then add powdered sugar and finally cream cheese.

Assembling carrot cake

To ensure that the thickness of the cakes is the same and the cut looks beautiful, cut off the tops of each cake. There is a special pastry thread for this, or you can use a long bread knife-saw.

Cover the cake with a layer of cream: to do this, squeeze an even layer out of the pastry bag around the circumference. If you don't have a pastry bag, you can use a regular spatula with a silicone tip or a spoon. But when working with a pastry bag, the layer will be the same thickness.

Place the second cake layer on top (the top of which also needs to be cut off), cover it again with cream and level the cake.

The cake turns out “naked”; such minimalism in design is very popular now. If desired, you can cover the cake with sponge crumbs. It is easy to make this topping from the cut off tops.

Place a few pieces in a blender and pulse to form crumbs.

Cover the cake with a generous layer of crumbs (you can decorate the sides of the cake this way, if desired).

Carrot cake with buttercream is ready! Bon appetit!

If you liked the recipe, leave a comment. Feedback is very pleasant and important to me!

You can attach a photo of the cake to your comment (it's very simple). If you would like to post a photo on social networks, please indicate the tag #pirogeevo #pirogeevo so that I can find your wonderful cakes online. Thank you!

A little history of carrot cakes

Carrot cakes were first made in the Middle Ages. Sugar was an expensive pleasure, but there was an abundance of carrots, and the sweet carrot pulp was first used for pies and pies, which, in turn, were supplemented with cream from dairy products, because they were always in abundance. Italy, England or still Switzerland? Modern historians are still debating the origin of carrot cake, but they certainly cannot deny the fact that Europeans fell in love with this fabulously beautiful and unique dessert.

Carrot cakes, or carrot cream pies as they are sometimes called, do not have a specific shape. Round, square or any other, it doesn’t matter what kind of dessert it is. The main carrot ingredient, alas, cannot be replaced with anything, just as modern carrot cakes cannot be baked without eggs and sugar. You can add anything to the miracle cake, within reason, of course. Nuts, raisins, coconuts and pineapples - in the dough and for decoration, and cheese, sour cream, cottage cheese - for cream. We won’t bore you with our stories, but will move directly to the recipe.

Ingredients you will need for carrot cake:

For cream:

115 g butter;
85 g powdered sugar;
1 tsp. vanilla sugar;
185 g cottage cheese.

For the cakes:

3-4 testicles;
1 tbsp. Sahara;
½ part tsp. baking powder;
1 incomplete art. flour.
65 grams of almonds;
2 large carrots;
2 pinches of cinnamon;

Additional Ingredients:

Butter (for greasing the mold);
Almonds and coconut (for decoration);
Carrots, sugar and water (for jam).

Cooking instructions

The first step is to prepare the butter-curd cream for the carrot cake. Place the soft butter in a tall mixing bowl suitable for making cream. Add powdered sugar.
A little vanilla sugar wouldn't hurt.
Next, lightly grind the powder with butter and add cottage cheese.
Whisk everything thoroughly, transforming the ingredients into a fluffy creamy mass, which, in turn, is sent to the refrigerator.
Next, we begin preparing the main crust and at the same time we will prepare the carrots for decoration. Using a vegetable peeler, carefully peel the carrots and use it to cut long, wide strips (about 10 pieces), which will then need to be boiled in sugar syrup.
We pass the remaining carrots through a fine grater and we should get small and very nice straws.
Grind the almonds in a mortar, but not into powder, which we heat a little in the microwave and cool.
Add crushed nuts to grated carrots. A little cinnamon in there wouldn't hurt.
Using your hands, rub the carrots with nuts and cinnamon.
Break the eggs into another mixing container. They should be warm, so we heat them in hot water, but not for long.
We combine them with granulated sugar. We convert it into foam very well by whipping it in any convenient way.
A little baking powder into the foam.
A small amount of flour, like for a traditional sponge cake.
We are getting closer to kneading the crust dough. Spread the carrot mixture into the biscuit dough.
Bring until smooth, carefully stirring the semi-liquid mixture with a whisk, but so as not to set the egg.
Grease a baking dish, preferably round and not very wide, with soft butter and quickly put our dough into it. Bake in the oven at 190° for 35 minutes until golden brown. We don’t use a toothpick method for checking the readiness of carrot cake cake, because the carrots inside will remain juicy.
We do not rush to remove the baked goods from the mold, but first cool it a little, then it will easily slide out on its own or with a little help when turning it over.
Using a sharp bread knife, divide the main crust into two round parts. First, grease one circle of cake with cottage cheese and butter cream (3 to 5 mm thick).
Let it cool for ten minutes.
And then we cover it with the second one and distribute all the cream over the workpiece. The most convenient way to do this is with a special culinary spatula, like ours. We ensure that the surface of the carrot cake is even and smooth. We do the same with the sidewalls.
Scatter coconut shavings on top of the cream, but only on top, and put the almost finished cake in the refrigerator.
Blanch the carrot strips in sugar syrup. We put a few pieces on a paper towel to absorb excess moisture, and leave the rest in a saucepan, boil and mash with a spoon - we get quick carrot jam.
We continue decorating the cake - place nuts and carrot strips in the shape of curls on top of the coconut shavings.
Flowers made from carrot jam - in general, let's imagine and create! We coat the central seam with jam, but, of course, it is not at all necessary to do this, but we have the best carrot cake recipe, which means there should be no food left over. We send the royal dessert to the refrigerator, but on the lower shelf, until the hour of festive tea comes. Important! The dessert just needs to be soaked in.

Cooking variations

A juicy carrot cake soaked in curd and butter cream and sprinkled with coconut is already a table decoration in itself, even if it is just snow-white, without nuts, curls or flowers. To knead the dough for the main crust, you can use melted butter, using the technology for preparing a butter sponge cake. Carrot cake with sour cream instead of cottage cheese is also a great success among those with a sweet tooth; you just need to replace the cottage cheese with sour cream, beat longer and cool very well.

About the benefits of carrot cake

High-calorie foods in reasonable quantities are certainly beneficial for all those who are not overweight and do not have a history of chronic diseases. If we compare our royal carrot dessert with other sweet cakes, then it definitely wins in the “Benefit” category, and all thanks to the main component of the baked goods – carrots. Boiled carrots are an excellent antioxidant, recognized throughout the world, capable of preventing many terrible diseases when entering the human body. Cottage cheese is the main source of calcium and it is also present in our amazing dessert baked goods as part of the cream.

It seems that your culinary notebooks will definitely be replenished with our carrot cake, the recipe for which is presented in this review. The European sweet really deserves a lot of attention, and to be convinced of this, you just need to take it and prepare it, focusing on the step-by-step photographs for the culinary master class. And don’t forget to rate the recipe when you bake your carrot cake, and the HozoOboza comments section will be very happy to accept all your wishes and comments.

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