If you're looking for a moist, delicious carrot cake recipe, we've GOT IT!
If you've got regular carrots on hand, then you might be interested in getting our eBook (scroll down to the page below the "how-to" section with the 20 Taste-Tested Recipes eBook cover).
In the Recipes eBook, we also list the quantities of fresh carrots instead of dehydrated carrots!
NOTE: First, set out the cream cheese to let it come to room temperature, chop the nuts, and re-hydrate the carrots.
and let's see how long this cake hangs around your home!
I made this cake for my mom's birthday and usually my dad turns up his nose at store-bought cakes with their frosting—it's especially the frosting that he doesn't like—so imagine my surprise when he had a slice of THIS cake and said the frosting was delicious!
And he had more than one slice too! Thanks dad!
And mom says, "Thanks for the cake!"
NOTE: Credit for this recipe goes to Debby Wilson, who kindly shared this fantastic recipe with us! Debby used to work with my husband and she happily shared her recipe with him. Boy, are we glad she did! (Saw her the other day in Walmart!)
PLEASE NOTE: This cake is huge! You might halve all the ingredients (for half the cake!) so you're not tempted to pig out...
Don't forget to check out how to make your own dehydrated carrots. Just click the link. Also, you might be fascinated to see what re-hydrated carrots look like! Take a look at our 'before' and 'after' carrot pics!
There are many different types of carrots. The most common type is the orange carrot, but there are also white, yellow, and purple carrots. Each type of carrot has its own unique flavor and nutritional value. When choosing carrots for your soup, be sure to select the type that best suits your taste.
Orange carrots are the most popular type of carrot. They are also the sweetest and most nutritious. Orange carrots are a good source of beta-carotene, which is converted into vitamin A in the body. Vitamin A is important for vision, immunity, and cell growth.
White carrots are less sweet than orange carrots and have a slightly bitter taste. They are a good source of fiber and vitamins C and K.
Yellow carrots are similar to white carrots in terms of taste and nutrition. They are slightly sweeter than white carrots and are a good source of vitamin A, potassium, and beta-carotene.
Purple carrots are the least sweet type of carrot. They have a nutty flavor and are a good source of antioxidants. Purple carrots are also a good source of vitamins A, C, and K.
For carrot lovers everywhere: Check out our delicious Carrot Soup. It has one secret ingredient that makes all the difference. View the Carrot Soup recipe here. Don't forget, ALL of our taste-tested recipes are available. Check out the 'green box' above!