This Pdf cookbook consists of some of the most wonderful carrot cake recipes. All these recipes have been prepared and selected by gastronomic experts to make the cooking experiences of both experts and newbies delightful. Following this book will surely upgrade your skills whether you are an unprofessional chef who cooks for their family at home, an expert in baking who makes their family and friends happy with their skills at the oven, or a beginner in cooking. The book has been divided into three chapters in order to understand the book more clearly. These chapters are: 1) Customary Carrot Cakes 2) Carrot Cakes Combo 3) Magnificent Carrot Cakes carrot cake carrot cake recipe carrot cake cupcakes carrot cake cupcakes recipe carrot cake recipe easy carrot cake recipe homemade carrot cake recipe homemade easy carrot cake cheesecake

1. carrot cake

2. Thirty Amazing
and Delicious Carrot Cake Recipes
Make Your Special Occasions Beautiful with These
Delightful Cakes
BY
Nadia Santa
Copyright 2021 Nadia Santa
carrot cake recipe

3. License Notes
This book may not be reproduced in part or whole without the express
written permission from the author. Whether for commercial or personal
use, possession and distribution of this book by any means without
permission are prohibited by law.
The content of this material is strictly for entertainment purposes and the
reader accepts all responsibility for any damages caused by following the
content.
carrot cake cupcakes

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carrot cake cupcakes recipe

5. Table of Contents
Introduction
Chapter no. 01: Old-style Carrot Cakes
Recipe no. 1: Carrot Cake filled with coconut
Recipe no. 2: Orange Combo Carrot Cake
Recipe no. 3: Carrot Cake with Shredded Coconut topping
Recipe no. 4: Carrot Cake filled with Pumpkin
Recipe no. 5: Carrot Cake Pudding Style
Recipe no. 6: Southern Traditional-Style Carrot Cake
Recipe no. 7: Cinnamon Carrot Cake and Tangy Pineapple
Recipe no. 8: Cinnamon Topping Walnut Carrot Cake
Recipe no. 9: Incredibly Moist Carrot Cake
Recipe no. 10: The Desirable Carrot Cake
Chapter no. 02: Carrot Cakes Combos
Recipe no. 11: Maple Filled Carrot Cake
Recipe no. 12: Carrot Cake Topped with Almonds
Recipe no. 13: Carrot Cake Mango Combo
Recipe no. 14: Bourbon and Cinnamon Carrot Cake
Recipe no. 15: Ginger Filled Carrot Cake along with Nutmeg
Recipe no. 16: Carrot Cake Combination with Dried Nuts
Recipe no. 17: Applesauce Filled Carrot Cake
Recipe no. 18: Carrot Cake Topped with Cinnamon and Cream
Recipe no. 19: Nutmeg Filled Carrot cake
Recipe no. 20: Crushed Pineapple Carrot Cake
carrot cake recipe easy

6. Chapter no. 03: Magnificent Carrot Cakes
Recipe no. 21: Carrot Cake Topped with Shredded Coconut
Recipe no. 22: Carrot Cake Bread-Style
Recipe no. 23: Zucchini Filled Carrot Cake
Recipe no. 24: Vanilla Carrot Cake
Recipe no. 25: Carrot Cake Topped with Buttercream Icing
Recipe no. 26: Orange Zest Carrot Cake Filled with Raisin
Recipe no. 27: Brown Sugar Carrot Cake
Recipe no. 28: All-Spice Filled Carrot Cake
Recipe no. 29: Carrot Cake Topped with Pecans
Recipe no. 30: Ginger Filled Carrot Cake Topped with Walnut
Conclusion
Author's Afterthoughts
About the Author
carrot cake recipe homemade

7. Introduction
This book will be an impeccable guide for you to perfect your carrot cake
baking. Every recipe within this book will help you to improve your
various skills. The book is written in simple language eliminating all the
technical phrases and useless words to assist the people better understand.
Following these recipes, you will enhance your skills day by day.
carrot cake recipe homemade easy

8. Chapter no. 01: Old-style Carrot
Cakes
carrot cake cheesecake

9. Recipe no. 1: Carrot Cake filled with coconut
Carrot cakes are loved by people all around the world. This recipe is ideal
and tasty and for festivities!
Serving size: Six
Cooking Time: Fifty minutes
Ingredients:
Raisins – ¼ cup
Salt – half teaspoon
Shredded coconut
Coconut flour – one cup
Baking soda – one teaspoon
Carrots – four shredded
Pecan glaze – one batch
Organic maple syrup – one cup
Pineapple – 1/3 cup diced
Coconut oil – half cup melted
Ginger – one teaspoon diced
Eggs – eight
Lime juice – one tablespoon
Cinnamon – one tablespoon
Nutmeg – half teaspoon

10. Directions:
Using coconut oil, grease a pan, and at 325 F, heat an oven.
Mix the organic maple syrup and baking soda.
Add the cinnamon, eggs, nutmeg, coconut flour, salt, ginger, coconut oil,
and lime juice.
Combine the pineapple, carrots, and raisins.
At 325 F, bake the batter for around 35-40 minutes until it is firm from the
center.
Allow the cake to cool for some time on a wire rack and then decorate it
with frosting.

11. Recipe no. 2: Orange Combo Carrot Cake
Your family will love this delicious and moist cake. Try it once, and you
will love its taste!
Serving size: Four to Six
Cooking Time: Sixty min
Ingredients:
Eggs – eight
Sea salt – one teaspoon
Orange zest – two
Walnuts – one and a quarter cups
Granulated sugar – three cups
Carrots – eight cups
Cinnamon – one tablespoon
Oil – two and a half cups
Baking powder – two teaspoons
All-purpose flour – four cups
Directions:
At 325 F, heat the oven. Heat walnuts in a baking pan for about 7 minutes
till they become fragrant. Allow them to cool on a wire rack and then chop

12. them roughly. Set them aside.
Take two cake pans lined with parchment paper on their bottom and grease
them. Sieve flour, baking powder, salt, and cinnamon in a bowl and set
aside.
Mix oil and sugar in a bowl well.
Slowly add and blend the flour mix.
Combine the other half of the four mixtures and eggs in three additions.
Mix them until thoroughly combine for about one minute.
In a mixing bowl, pour the batter. Combine the carrots, orange zest, and
walnuts. Between baking pans, divide the batter equally. Heat the pans
until they are golden brown and firm for about sixty minutes.

13. Recipe no. 3: Carrot Cake with Shredded
Coconut topping
This carrot cake is perfect for Easter or Christmas. You will love this
creamy cake with coconut topping instead of cheese icing!
Serving size: Eight
Cooking Time: Sixty minutes
Ingredients:
Apple sauce – one cup
Nuts – half cup chopped
Eggs – two
All-purpose flour – two and a half cups
Raisins – half cup
Baking powder – one teaspoon
Vanilla – two teaspoons
Sugar – two cups
Baking soda – one teaspoon
Shredded carrots – three cups
Cinnamon – one teaspoon

14. For making coconut frosting:
Vanilla –two teaspoons
Butter – half cup
Coconut flakes – 2/3 cup
Powdered sugar – three cups
Cream cheese – eight ounces
Directions:
In a mixing bowl, mix the baking powder, cinnamon, flour, baking soda,
and sugar.
Combine the nuts, applesauce, eggs, raisins, carrots, and vanilla
thoroughly.
Heat the cake at 325 F. for about fifty to sixty minutes until a wooden stick
comes out clean, and the cake is cooked completely. Let it cool aside for
some time.
Mix the vanilla, butter, cream cheese, coconut, and powdered sugar for
making frosting. To prepare the frosting, combine butter, powdered sugar,
vanilla, and cream cheese. Sprinkle the frosting over the delicious carrot
cake and serve.

15. Recipe no. 4: Carrot Cake filled with
Pumpkin
Carrot cake filled with pumpkin is a delicious treat that will surely amaze
your guests and family. Make this cake for your special occasions!
Serving size: Four to Six
Cooking Time: Sixty min
Ingredients:
Grated carrots – one cup
Vanilla extract – one teaspoon
Grated, peeled orange – one teaspoon
All-purpose flour – two cups
Crushed pineapple – eighteen ounces
Softened butter – 1/3 cup
Orange juice – two teaspoons
Cinnamon – two teaspoons
Flaked coconut – one cup
Ground sugar – three and a half cups
Baking soda –two teaspoons
Chopped nuts – one and a quarter cups
Pure pumpkin – one and a quarter cups
Softened cream cheese – eleven ounces

16. Milk – ¾ cup
Eggs – three
Brown sugar – half cup
Salt – half teaspoon
Lime juice – one and a half teaspoons
Vegetable oil – half cup
Granulated sugar – one and a half cups
Directions:
Take two baking pans and grease them and at 355 F. heat the oven. In a
bowl, add the salt, baking soda, cinnamon and flour.
In a cup add milk and lime juice. In a large mixing bowl, beat the
pineapple, carrots, eggs, sugars, pumpkin, milk mixture, and oil and
combine all well together. Beat the mixture thoroughly by gradually
adding flour mix till it is mixed well.
Mix nuts and coconuts. For thirty to thirty-five minutes, heat it until the
wooden stick comes out clean. For another fifteen minutes, cool it in a pan.
Take out and let it cool.
In a mixing bowl, add the powdered sugar, cream cheese and butter to
make frosting. Mix it until it becomes fluffy. Beat the orange peel, vanilla
extract and grated orange peel till thoroughly combined.
Sprinkle nuts for garnishing and serve.

17. Recipe no. 5: Carrot Cake Pudding Style
To give a mouthwatering scent and amazing taste to this incredible cake,
you should use instant pudding!
Serving size: Six
Cooking Time: Seventy minutes
Ingredients:
Vegetable oil – 1/3 cup
Grated carrots – two cups
Cake mix – one packet
Eggs – four
Water – one cup
Vanilla pudding – one packet
For making cake frosting:
Cool whip –twelve ounces
Crushed pineapple with juice – fifteen ounces
For garnish, pineapple pieces
Chopped pecans – half cup
Vanilla pudding – one package

18. Directions:
Grease and flour three cake pans, and at 325 F, heat the oven.
In a mixing bowl, mix the eggs, pudding mix, water, oil, and cake mix. For
about two minutes, use a mixer on medium-high.
Divide equally between three pans and add carrots to the batter. For
twenty-five to thirty minutes, heat it or until the wooden stick comes out
clean.
Let it cool on a wire rack for some time.
Add the pineapple, pudding mix, and pecans to make frosting and fold in.
Apply two layers to the cake and ice the top sides.
Decorate the cake with pineapple pieces and serve.

19. Recipe no. 6: Southern Traditional-Style
Carrot Cake
When sweet potatoes are added to carrot, it tastes even more delicious and
looks appealing. You must try this recipe once!
Serving size: Four
Cooking Time: Sixty min
Ingredients:
Baking soda- two teaspoons
Oil – one and a half cups
Sugar – two cups
Eggs – four
Vanilla – one teaspoon
Cinnamon – one and a half teaspoons
Flour – two cups
Boiled sweet potato – one
Salt – two teaspoons
Grated carrots – three cups
Directions:

20. Sift the salt, flour, cinnamon, and soda.
Add sugar and oil. Beat eggs and mix well all together.
Combine sweet potatoes and carrots. For forty minutes, heat at 325 F.
For frosting the cake, apply cream cheese.

21. Recipe no. 7: Cinnamon Carrot Cake and
Tangy Pineapple
Combine pineapple with your carrot cake and make an amazing dessert
with a delicious taste!
Cooking Time: Forty-five minutes
Serving size: Four
Ingredients
Sugar – two cups
Vanilla frosting – one can
Cinnamon – two teaspoons
Carrots – four
Vegetable oil – one and a half cups
Baking powder – Two teaspoons
Crushed pineapple – eight ounces
Flour – two cups
Salt – one teaspoon
Baking soda – one and a half teaspoons
Eggs – four
Directions:

22. In a mixing bowl, add the salt, flour, baking soda, cinnamon, and baking
powder. Set it aside and at 325 F. heat the oven.
Mix sugar and eggs together.
Then, add oil and mix thoroughly.
Add the pineapple, carrots, and flour. Combine well until well mixed.
Beat carrots and crushed pineapples and pour the mixture into a cake pan.
For forty to forty-five minutes, heat it.
Take out the pan and let it cool for some time on a wire rack—spread
frosting on sides and top.

23. Recipe no. 8: Cinnamon Topping Walnut
Carrot Cake
With a hint of cinnamon, you will enjoy making this walnut carrot cake.
Every bite of it is tasty and mouth-watering. One of the best treats!
Serving size: Three to Five
Cooking Time: Fifty minutes
Ingredients
Brown sugar – two cups
Vanilla extract – one and a half teaspoons
Vegetable oil – one cup
Salt – ¾ teaspoon
Baking soda - ¾ teaspoon
Grated carrots – two and a half cups
All-purpose flour – two cups
Cinnamon – two teaspoons
Raisins – half cup
Nutmeg – ¾ teaspoon
Eggs – four
Chopped walnuts – ¾ cup

24. Directions:
At 325 F, heat the oven.
Blend in the salt, baking soda, and nutmeg using a mixing bowl and mix
the raisins, brown sugar, vanilla, carrots, eggs, walnuts, and oil.
Take pans and spread batter equally in them. For about thirty minutes, heat
the pans in the oven.
Let it cool on the wire rack.
For making frosting, mix the vanilla, cream cheese, butter, confectioner’s
sugar, salt, and cinnamon.

25. Recipe no. 9: Incredibly Moist Carrot Cake
This carrot cake is extremely moist and light, as its name suggests. One of
the delicious treats for serving tour guests and friends!
Serving size: Four
Cooking Time: One hour and ten minutes
Ingredients:
Large eggs – four
Chopped pecans – half cup
Vanilla extract – two teaspoons
All-purpose flour – two cups
Cream cheese – eight ounces
Brown sugar – one cup
Cinnamon – one and a half teaspoons
Chopped pecans – one cup
Baking soda – two teaspoons
Granulated sugar – one cup
Raisins – half cup
Grated carrots – three cups
Edible salt – one teaspoon
Vegetable oil – one and a quarter cups

26. Whipping cream – 1/3 cup
Ground sugar – one and a quarter cups
Directions:
Take two cake pans lined with parchment paper on the bottom, oil them,
and at 325 F. heat the oven.
Beat the cinnamon, baking soda, salt, and flour in a bowl till it is mixed.
Beat the oil, sugars, and vanilla in another bowl. Combine the eggs until
blended thoroughly.
Add the raisins, carrots, and pecans while mixing continuously till the
batter is smooth.
Pour the prepared batter on cake pans. For about thirty-five to forty
minutes, heat the pans until an inserted wooden stick comes out clean and
the tops are cooked completely. Let the cakes cool for some time while
placing them on wire racks.
Beat cream cheese using a stand mixer in a bowl for about a minute. Now,
add sugar and beat it until creamy and fluffy. Beat it at medium-high by
pouring cream in it. Cover the cake and chill it until it is ready for icing.
Frost the cake layer-wise as the cake gets completely cool. As nuts,
sprinkle nuts and serve.

27. Recipe no. 10: The Desirable Carrot Cake
Making this cake will get you applause from your family and friends. It is
incredibly fluffy and moist. One of the perfect cakes for Christmas or any
family gathering!
Serving size: Eight
Cooking Time: Ninety-five minutes
Ingredients:
Vanilla – one teaspoon
Pecans or toasted coconuts for topping
Crushed pineapple – one cup
Unsweetened applesauce – ¼ cup
Grated carrots – two cups
Softened butter – one cup
Sweetened coconut – one cup
Eggs – three
Baking soda – one teaspoon
Cream cheese – sixteen ounces
All-purpose flour – two cups
Salt – half teaspoon
Ground sugar – two lbs.

28. Baking powder – one and a half teaspoons
Cinnamon – one teaspoon
Chopped nuts – one cup
Vanilla – two teaspoons
Granulated sugar – two cups
Directions
At 325 F, heat the oven.
Mix the eggs, applesauce, and sugar. Then, add the cinnamon, flour,
baking powder, and baking soda. Mix the vanilla, grated carrots, salt,
chopped nuts, and sweetened coconuts. Mix it thoroughly after adding
pineapple.
Take two baking pans, line their bottom with parchment paper, and pour in
the batter.
For thirty-five to forty minutes, heat till an inserted wooden skewer comes
out clean.
Set it aside for about fifteen minutes to let it cool on wire racks.
Beat the butter and cream cheese till it becomes fluffy. Beat the vanilla and
ground sugar till mixed smoothly.
On a plate, place the cake.
Add layers of cake and apply the icing.
Chill it for about an hour before serving for best results.

29. Chapter no. 02: Carrot Cakes
Combos

30. Recipe no. 11: Maple Filled Carrot Cake
Maple-filled cake is a nutritious and healthy snack, especially for kids!
Serving size: Three
Cooking Time: Fifty-five minutes
Ingredients:
Eggs – ten
Oil –two cups
Ginger – half teaspoon
Cashews – three cups
Nutmeg – ¼ teaspoon
Maple syrup – two cups
Water – four cups
Cinnamon – one and a half tablespoons
Lime juice – two teaspoons
Coconut flour – 3/4 cup
Cream cheese – one cup
Raisins – 3/4 cup
Salt – one teaspoon
Pureed pumpkin – one cup

31. Baking soda – one teaspoon
Vanilla extract – two tablespoons
Shredded carrots – five
Salt – half teaspoon
Directions:
At 335 F, preheat the oven.
Combine maple syrup and raisins with carrots. Set it aside.
Grease cake pans with oil and sprinkle flour.
Combine the nutmeg and cinnamon with the remaining flour in a large
bowl.
Add salt to the bowl and then baking soda.
Take another bowl and beat eggs in it. Mix vanilla and puree of pumpkin.
Put remaining oil and then orange zest.
Combine both bowls.
Pour batter in cake pans.
For about thirty minutes, bake the pans.
Let them cool on a wire rack.
Boil cashews and blend them on the low pulse to prepare for frosting.
Then, add ginger, salt, and cheese.
Before decorating the cake, put the frosting in the refrigerator for chilling.

32. Recipe no. 12: Carrot Cake Topped with
Almonds
Carrot cake topped with almonds is a visually fabulous cake that can be
served at special events to make them remarkable and elegant!
Serving size: Four
Cooking Time: Fifty minutes
Ingredients:
Eggs – four
Ground sugar – one cup
Baking powder – one and a half teaspoons
Almond milk – two tablespoons
Grated carrots – one and a half cups
Sugar – 1/4 cup
Coconut oil – two and a half tablespoons
Water – three tablespoons
Chocolate chips – half cup
Coconut flakes – two tablespoons
Almonds – one cup
Dried pistachios – two tablespoons

33. Lime juice – two tablespoons
Coconut flour – 1/4 cup
Pure vanilla extract – one teaspoon
Salt – 1/4 teaspoon
Directions:
At 355 F, preheat the oven.
Combine lime juice with carrots.
Add chocolate chips and then ground almonds.
Now, add salt and flour. Add the baking powder, then.
Beat the eggs and add the sugar, then vanilla extract, and lastly, water.
Combine all in a large bowl to prepare the batter.
For forty-five minutes, bake the cake pans filled with batter.
To prepare the frosting, combine powdered sugar with almond milk.
Let the cake cool on the wire rack.
When the cake gets cold, pour the pistachios and icing on its top. Sprinkle
some coconut flakes to make it beautiful and serve.

34. Recipe no. 13: Carrot Cake Mango Combo
An amazing combination of mango with carrot cake gives a delicious
flavor unmatched to anything!
Serving size: Six
Cooking Time: One hour
Ingredients:
Ginger – 1/4 teaspoon
Coconut milk – one can
Grated carrot – one
Pistachios – 1/4 cup
Oil – eight tablespoons
Maple syrup – ten tablespoons
Finely ground almonds – one cup
Baking soda – 1/4 teaspoon
Cinnamon – 1/4 teaspoon
Flour – one cup
Lime juice – six tablespoons
Pure vanilla extract – three teaspoons
Baking powder – two teaspoons
Spice; cinnamon with nutmeg mixed with cloves – 1/4 teaspoon
Coconut – two tablespoons

35. Salt – 1/4 tablespoon
Fully dried mango – half cup
Milk – half cup
Directions:
At 355 F, preheat the oven.
In a bowl, mix coconut milk and oil. Then, add the lime juice, vanilla, and
maple syrup.
Combine the cinnamon and ginger, add the spice mixture, and lastly,
coconut and carrot.
Mix the pistachios and dried mango. Add in almonds.
Mix baking powder and baking soda together in the flour.
For about twenty minutes, bake it.
Let the cake cool on a wire rack.
Add maple syrup and lime juice to coconut milk can cream to make the
frosting. While stirring, add the vanilla extract.
As the cake cools, spread the frosting topping along with chopped
pistachios, mango, and coconut flakes. Serve and enjoy.

36. Recipe no. 14: Bourbon and Cinnamon
Carrot Cake
One of the most unique and different cake with mind-blowing flavors. It is
the best treat to offer your friends and family!
Serving size: Four
Cooking Time: Fifty-five minutes
Ingredients:
Salt – one teaspoon
Granulated sugar – two cups
Ground cinnamon – two teaspoons
Sugar – one and a half cups
Carrots – four cups
Cream cheese – eight ounces
Oil – one and a half cups
Pure vanilla extract – three teaspoons
Baking soda – two teaspoons
Toasted walnuts – one cup
Flour – two cups
Zest – one teaspoon

37. Eggs – four
Baking powder – two teaspoons
Bourbon – two tablespoons
Butter – eight tablespoons
Directions:
At 325 F, preheat the oven.
Beat the eggs with sugar and add oil and vanilla extract to the bowl.
Mix baking soda with flour in another bowl. Then, add baking powder and
salt to it.
Combine both bowls and make the batter.
For about forty-five minutes, bake the greased pans.
Let them cool on the wire rack.
Mix cream cheese with butter for making frosting. Then, add the ground
sugar and vanilla extract. Mix the zest with it and beat it till it is smooth.

38. Recipe no. 15: Ginger Filled Carrot Cake
along with Nutmeg
The mixture of ginger with nutmeg makes such an incredible cake for kids
who love its tasty yet sweet flavor!
Serving size: Six
Cooking Time: Fifty-five minutes
Ingredients:
Cinnamon – two teaspoons
Butter – half cup
Potato starch – one cup
Xanthan gum – one teaspoon
Pure vanilla – one teaspoon
Nutmeg – one teaspoon
Oil – one cup
Eggs – four
Ginger – one teaspoon
Grated carrots – five
Confectioner’s sugar – two cups
Cornstarch – one and a half cups

39. Baking powder – one teaspoon
Cream cheese – eight ounces
Water – three tablespoons
Sea salt – one teaspoon
Raw sugar – 3/4 cup
Baking soda – one and a half teaspoons
Chopped walnuts – half cup
Raisins – half cup
Sugar – half cup
Directions:
At 320 F, preheat the oven.
Combine all sugars with oil, and then add eggs and water.
Mix potato starch and cornstarch in another bowl. Then, put baking
powder and baking soda in it.
Combine all spices, add the xanthan gum and salt in it and mix all well.
To make the batter, mix both bowls. Mix the raisins, carrots, and walnuts
and combine them all together.
For about forty minutes, bake the mixture.
Let it cool on the wire stand.
Mix cream cheese with butter to prepare the frosting. Then, add vanilla,
salt, and remaining sugar. Beat it till it becomes smooth.
As cakes get cool, apply the frosting and serve.

40. Recipe no. 16: Carrot Cake Combination
with Dried Nuts
The addition of dried nuts in a carrot cake makes it deliciously amazing.
This cake is a tasty treat for people who love nuts!
Serving size: Eight
Cooking Time: One hour and five minutes
Ingredients:
Cinnamon – two teaspoons
Butter – one stick
Sugar – half cup
Pecans – half cup
Eggs – five
Almond meal – one cup
Maple syrup – two tablespoons
Baking soda – two teaspoons
Powdered ginger – half teaspoon
Water – one and a half cups
Cream cheese – eight ounces
Coconut flour – one cup
Salt – one teaspoon

41. Oil – half cup
Grated carrots – three cups
Powdered nutmeg – 1/4 teaspoon
Vanilla extract – two teaspoons
Dried cranberries – one cup
Ground coconut – 3/4 cup
Powdered sugar – four cups
Maple syrup – half cup
Directions:
At 320 F, preheat the oven.
In a mixing bowl, combine coconut flour with almond meal. Then, add
baking soda and salt.
Let it sit after adding the spices.
Mix the sugar, coconut oil, and maple syrup in another bowl.
Add the vanilla extract and eggs.
To prepare the batter, mix both bowls.
Add the ground coconut and carrots to it. Lastly, add pecans and
cranberries.
For about fifty minutes, bake the greased pans.
Let them cool on the wire stand.
Mix ground sugar, cream, and the last teaspoon of coconut oil to make the
frosting. Beat the mixture till it becomes fluffy.
As the cake gets cool, apply the glaze.
Serve the chilled carrot cake to your guests.

42. Recipe no. 17: Applesauce Filled Carrot
Cake
Applesauce-filled carrot cake has a unique taste that will be loved by your
guests, and they will ask you to make it again!
Serving size: Six
Cooking Time: One hour
Ingredients:
Eggs –five
Granulated sugar – three cups
Baking soda – two teaspoons
Almond flour – two and a half cups
Carrots – three cups
Coconut sugar – one cup
Cream cheese – two cups
Ground nutmeg – half teaspoon
Vanilla – two teaspoons
Flour – half cup
Cream – three teaspoons
Butter – four tablespoons

43. Ginger – half teaspoon
Pecans – half cup
Ground cinnamon – one tablespoon
Salt – half teaspoon
Butter – half cup
Organic applesauce – half cup
Directions:
At 335 F, heat the oven.
Combine regular flour with almond flour, and then put cinnamon and
coconut sugar in it.
Mix in ginger and nutmeg with salt and baking soda.
Mix the applesauce, eggs, and butter in another bowl. Add the vanilla
extract to it.
To make the batter, mix both bowls and bake the cake pans for about thirty
minutes.
Let them cool on the wire stand.
Mix the sugar, cream cheese, and vanilla extract to make the frosting. Add
the butter to it.
As the cake cools down, spread the prepared frosting and also top it with
pecans. Serve and enjoy.

44. Recipe no. 18: Carrot Cake Topped with
Cinnamon and Cream
A carrot cake with an amazing combination of cinnamon and cream has its
own incomparable unique flavor!
Serving size: Eight
Cooking Time: One hour
Ingredients:
Eggs –three
Oil – one tablespoon
Walnuts – half cup
Cinnamon – 1/4 teaspoon
Oat flour – two cups
Vinegar – one tablespoon
Sea salt – 1/4 teaspoon
Cream cheese – one cup
Almond milk – one cup
Ground sugar – half cup
Baking soda – two teaspoons
Ground nutmeg – half teaspoon
Coconut – half cup

45. Pure vanilla extract – one teaspoon
Cloves – 1/4 teaspoon
Maple syrup – half cup
Grated carrots – two cups
Vanilla extract – one tablespoon
Raisins – half cup
Pineapple – half cup
Almond meal – one cup
Cinnamon – one tablespoon
Directions:
At 355 F, heat the oven.
Mix the almond meal, oat flour, and baking soda. Add nutmeg, salt, and
cinnamon to it. Set aside for some time.
Mix eggs with carrots in another bowl. Add almond milk and fold in the
maple syrup.
Continue beating and add coconut oil and vanilla extract. Add the vinegar.
Mix in the coconut, cloves, and nutmeg. Then, add the raisins and walnuts.
For about thirty minutes, bake it.
Let the cake cool for some time on the wire stand.
Beat the vanilla, cream cheese, cinnamon, and sugar for making frosting.
As the cake cools down, spread the prepared frosting and serve.

46. Recipe no. 19: Nutmeg Filled Carrot cake
Lighten up your afternoon evenings by making this nutmeg-filled carrot
cake. The aroma and flavor of this cake will make the atmosphere more
comfortable and soothing!
Serving size: Eight
Cooking Time: One hour and five minutes
Ingredients:
Sea salt – half teaspoon
Cream cheese – one cup
Pure vanilla extract – two teaspoons
Flour – two and a half cups
Brown sugar – 3/4 cup
Xanthan gum – 3/4 teaspoon
Cream – two tablespoons
Baking soda – one teaspoon
Cinnamon – two teaspoons
Eggs – four
Grated carrots – three cups
Ground sugar – two cups
Baking powder – one and a quarter teaspoons

47. Cloves – 1/4 teaspoon
Butter – five tablespoons
Nutmeg – 1/4 teaspoon
Applesauce - 1/3 cup
Allspice – 1/4 teaspoon
Oil – one cup
Sugar – one and a quarter cups
Butter – half cup
Directions:
At 335 F, heat the oven.
In a bowl, mix xanthan gum, baking powder, flour, and baking soda. Then,
add the cloves, nutmeg, and cinnamon.
Add the salt and allspice. Let the mixture sit for a while.
Beat eggs and brown sugar in another bowl and add oil, butter, and
applesauce to it.
To make the batter, mix both bowls and add the grated carrots to them.
For about thirty-five minutes, bake it.
Allow the cake to cool on a wire stand.
Mix the ground sugar, cream cheese, and butter. Then, add vanilla extract
and cream to it.
As the cake cools down, then spread the prepared frosting on it and serve.

48. Recipe no. 20: Crushed Pineapple Carrot
Cake
One of the classic carrot cakes with a delicious pineapple twist. Crushed
pineapple gives the cake an incredible taste!
Serving size: Eight
Cooking Time: One hour and fifteen minutes
Ingredients:
Eggs – four
Cream cheese – one cup
Pineapple – one can
Baking flour – three cups
Butter – 1/4 cup
Coconut – one and a half cups
Sea salt – one teaspoon
Ground sugar – four and a half cups
Cinnamon – one tablespoon
Oil – one and a half cups
Shortening – 1/4 cup
Baking soda – one tablespoon
Walnuts – one and a half cups

49. Pure vanilla extract – one teaspoon
Carrots – one and 1/3 cups
Vanilla extract – one tablespoon
Lime juice – two teaspoons
Sugar – three cups
Directions:
At 335 F, heat the oven.
In a mixing bowl, combine the baking soda, salt, and sugar.
Add walnuts and cinnamon to it and allow the mixture to sit for a while.
Beat the eggs with vanilla and oil in another bowl.
Add pureed carrots to it too.
Add this mixture to the flour bowl and mix it all well together.
For about forty minutes, bake the cake in a pan.
Allow it to cool on the wire stand.
Stir in the butter, cream cheese, and shortening. Then, add the vanilla,
lemon juice, and sugar in it. Beat it till the mixture becomes fluffy.
As the cake cools down, spread the prepared frosting and serve.

50. Chapter no. 03: Magnificent Carrot
Cakes

51. Recipe no. 21: Carrot Cake Topped with
Shredded Coconut
You will love this distinctive carrot cake topped with crushed pineapple
and shredded coconut as it tastes great!
Serving size: Six
Cooking Time: One hour
Ingredients:
Maple syrup – half cup
Coconut – 1/4 cup
Butter – four teaspoons
Flour – one cup
Eggs – two
Carrots – 3/4 cup
Powdered cinnamon – half teaspoon
Cream – one cup
Sea salt – half teaspoon
Baking powder – one teaspoon
Butter – 1/3 cup
Pure vanilla extract – half teaspoon

52. Powdered nutmeg – 1/4 teaspoon
Pure vanilla extract – one teaspoon
Walnuts – half cup
Maple syrup – three tablespoons
Directions:
At 355 F, heat the oven.
Mix cinnamon and baking powder with flour. Then, add salt and nutmeg
and allow the mixture to sit for a while.
Mix the maple syrup, eggs, and butter in another bowl.
Mix the vanilla extract in it.
To prepare the batter, mix both bowls.
For about thirty-five minutes, bake the greased cake pan in the oven.
Let the cake cool on a wire stand.
Mix the butter and cream cheese to make the frosting. Add the vanilla
extract and fold in the maple syrup.
As the cake cools down, spread the prepared frosting on it.
Decorate it with shredded coconut.

53. Recipe no. 22: Carrot Cake Bread-Style
One of the most unique and wonderful carrot cakes. Give your guests a
lovely surprise by making this delicious cake!
Serving size: Six
Cooking Time: One hour
Ingredients:
Flour – one cup
Cinnamon – two teaspoons
Raisins – 1/3 cup
Bananas – two
Sea salt – half teaspoon
Cloves – 1/4 teaspoon
Walnuts – half cup
Maple syrup – two tablespoons
Eggs – three
Nutmeg – 1/4 teaspoon
Applesauce – two tablespoons
Pure vanilla extract – one tablespoon
Tapioca flour – half cup
Carrots – one cup

54. Baking soda – one and a half teaspoons
Directions:
At 355 F, heat the oven.
Add the applesauce and bananas to a mixing bowl. Mix the vanilla and
honey in it.
Beat in the almond flour, baking soda, eggs, and tapioca flour.
Add cinnamon, cloves, and salt.
Then, add the nutmeg while constantly stirring.
For about thirty-five minutes, bake the cake in a greased pan.
Let the cake cool on a wire stand.

55. Recipe no. 23: Zucchini Filled Carrot Cake
This incredible carrot cake filled with zucchini has a mouth-watering taste
that your friends and family will surely love!
Serving size: Seven
Cooking Time: One hour
Ingredients:
Baking soda – one teaspoon
Lemon zest
Carrots – one cup
Nutmeg – 1/4 teaspoon
Sea salt – half teaspoon
Eggs –two
Zucchini – 3/4 cup
Maple syrup – 1/4 cup
Flour – 1/3 cup
Fuji apple – one
Baking powder – one teaspoon
Oil – 1/4 cup
Pure vanilla extract – one teaspoon
Millet flour – 1/4 cup
Cinnamon – one and a half teaspoons
Oat flour – 1/4 cup

56. Directions
At 355 F, heat the oven.
Mix maple syrup with eggs and add vanilla extract to it. Allow the mixture
to settle for a while.
Combine all flours with nutmeg and cinnamon in a separate bowl.
Add the baking soda and baking powder to it. Lastly add salt.
To make the batter, mix both bowls.
For about thirty-five minutes, bake the batter in greased cake pans.
Allow the cake to cool on a wire stand.
Top the cake with some lemon zest.

57. Recipe no. 24: Vanilla Carrot Cake
Vanilla carrot cake looks good with all toppings. It is one of the incredible
cakes which are best served on special occasions!
Serving size: Eight
Cooking Time: One hour and five minutes
Ingredients:
Cinnamon – two teaspoons
Pecans – half cup
Oil – 1/3 cup
Ginger – half teaspoon
Honey – two tablespoons
Tapioca flour – one cup
Baking soda – two teaspoons
Pure vanilla extract – two teaspoons
Rice flour – half cup
Carrots – two cups
Shortening – half cup
Xanthan gum – one teaspoon
Baking powder – two teaspoons
Millet flour – half cup

58. Sugar – one cup
Eggs –four
Nutmeg – half teaspoon
Salt – half teaspoon
Directions:
At 355 F, heat the oven.
Combine rice flour, tapioca, and sorghum with baking powder and baking
soda.
Then, add the xanthan gum and cinnamon in. Put the ginger and nutmeg as
well. Mix the salt in the mixture and allow it to settle for a while.
Mix the apple sauce and sugar in another bowl. Then, add the honey,
vanilla extract, and oil. Combine the eggs too.
Add the pecans and carrots.
To make the batter, mix both bowls.
For about thirty-five minutes, bake the batter in an oiled cake pan in the
oven.
Let the cake cool on a wire stand.
Mix sugar, shortening, and butter to make the cake frosting. Add the
coconut milk and almond extract. As the cake cools down, spread the
prepared frosting and serve.

59. Recipe no. 25: Carrot Cake Topped with
Buttercream Icing
Carrot cake topped with buttercream icing is a delicious delight for kids as
a snack. You can also serve this cake with afternoon tea to your family and
friends!
Serving size: Eight
Cooking Time: One hour and ten minutes
Ingredients:
Sea salt – one teaspoon
Cream cheese – one cup
Brown sugar – two cups
Pure vanilla extract – one teaspoon
Xanthan gum – one teaspoon
Oil – one and a half cups
Milk – 1/3 cup
Eggs – four
Rice flour – two cups
Butter – one cup
Cream – three tablespoons
Pecans – one cup

60. Baking powder – two teaspoons
Grated carrots – two cups
Ground sugar – two cups
Cinnamon – two teaspoons
Baking soda – one teaspoon
Directions:
At 355 F, heat the oven.
Beat the eggs with oil and brown sugar in a mixing bowl.
Then, add the baking powder and milk. Put cinnamon and baking soda in
it.
Mix it well and add the xanthan gum and salt to it. Lastly, add flour.
Combine half of pecans and carrots.
For about thirty-five minutes, bake an oiled cake pan.
Allow it to cool on a wire stand.
Stir the cream with butter and then mix milk cream, vanilla, and sugar to
make the frosting.
As the cake cools down, spread the prepared frosting on it and serve.

61. Recipe no. 26: Orange Zest Carrot Cake
Filled with Raisin
The carrot cake with orange zest has a unique scent of its own. This cake
has a particular sweet yet tangy taste that everyone will remember once
they try it!
Serving size: Six
Cooking Time: One hour
Ingredients:
Carrot – one cup
Icing sugar – one cup
Flour – one cup
Sugar – one cup
Baking soda – one teaspoon
Orange juice – two tablespoons
Eggs –three
Raisins – half cup
Nutmeg – half teaspoon
One orange zest
Oil – one cup

62. Cinnamon – one teaspoon
Directions:
At 355 F, heat the oven.
Beat the eggs in a mixture of oil and sugar in a bowl.
Then, add raisins, orange zest and carrots in it.
Mix baking soda with flour in another bowl and also add the spices.
To make the batter, mix both bowls.
For about forty-five minutes, bake the batter in a greased pan in the oven.
Let the cake cool on a wire stand.
Mix the orange juice, icing sugar and nutmeg to prepare the frosting.
As the cake cools down, spread the frosting on it and serve.

63. Recipe no. 27: Brown Sugar Carrot Cake
This carrot cake is made with brown sugar which makes it a little different.
Its aroma, look and taste are all exceptional!
Serving size: Nine
Cooking Time: One hour and ten minutes
Ingredients:
Walnuts – half cup
Grated carrots – one cup
Eggs – two
Butter – one cup
Icing sugar –one teaspoon
Brown sugar – half cup
Sea salt – one teaspoon
Vanilla extract – one and a half teaspoons
Flour – one and a quarter cups
Baking powder – one teaspoon
Baking soda – half teaspoon
Directions:
At 355 F, heat the oven.

64. In a large bowl, mix the brown sugar with butter.
Beat the eggs and add carrots and vanilla to it. Then, add the baking
powder, salt and flour. Stir in the walnuts and baking soda too.
For about thirty-five minutes, bake in an oiled cake pan in the oven.
Let the cake cool on a wire stand.
As the cake cools down, top it with icing sugar and serve.

65. Recipe no. 28: All-Spice Filled Carrot Cake
This carrot cake will become a memorable treat for your guests due it is
allspice filling. It has its own unique taste and scent. This carrot cake can
be enjoyed as a snack with morning brunch or afternoon tea!
Serving size: Eight
Cooking Time: One hour
Ingredients:
Eggs – two
Grated carrots – one cup
Oil – 1/4 cup
Yogurt – 1/3 cup
Baking soda – one teaspoon
Icing sugar – one cup
Flour – one cup
Cardamom – half teaspoon
Brown sugar – 1/3 cup
Salt- 1/4 teaspoon
Sugar – half cup
Directions:
At 355 F, heat the oven.

66. Mix baking soda, cardamom and flour in a large mixing bowl.
Then, add the salt and allow the mixture to settle for some time.
Beat the eggs with yogurt and all sugars in another bowl.
Pour the oil and mix.
To make the batter, mix both bowls.
For about thirty minutes, bake the batter in a greased pan in the oven.
Let the cake cool on the wire stand.
Before serving the cake, sprinkle some icing sugar.

67. Recipe no. 29: Carrot Cake Topped with
Pecans
Carrot cake topped with pecans is an amazing treat to be enjoyed at
afternoon tea or brunch!
Serving size: Ten
Cooking Time: One hour and five minutes
Ingredients:
Sugar – one cup
Water –half cup
Nutmeg – 1/4 teaspoon
Flour – two and a half cups
Eggs – three
Diced pecans – two cups
Baking soda – one teaspoon
Ginger – half teaspoon
Vanilla extract – two teaspoons
Salt – 3/4 teaspoon
Carrots – half cup
Baking powder – one teaspoon

68. Cinnamon – one teaspoon
Butter – half cup
Ground sugar – half cup
Directions:
At 355 F, heat the oven.
Mix baking soda and baking powder with flour.
Then, add in the ginger, cinnamon and salt and ginger. Add the nutmeg
too.
Beat the eggs with sugar and butter in another bowl. Then, add the vanilla
extract, carrots and water.
Stir in the pecans at the end.
For about thirty minutes, bake in a greased cake pan in the oven.
Let the cake cool on a wire stand for some time.

69. Recipe no. 30: Ginger Filled Carrot Cake
Topped with Walnut
This ginger-filled carrot cake with walnut topping will prove your cooking
skills in front of your friends and guests. It has an incredible taste and
scent!
Serving size: Nine
Cooking Time: One hour and fifteen minutes
Ingredients:
Allspice – one teaspoon
Butter – half cup
Pure vanilla extract – one teaspoon
Oil – one cup
Walnuts – five tablespoons
Grated carrots – one cup
Baking powder – two teaspoons
Cream cheese – one cup
Muscovado sugar – one cup
Chopped ginger – one teaspoon
Flour – one cup
Eggs – four

70. Icing sugar – four tablespoons
Directions:
At 350 F, heat the oven.
Mix the eggs and oil in a mixing bowl with carrots and sugar.
Then, add baking powder and flour. Add ginger and allspice as well.
Mix walnuts too.
For about forty-five minutes, bake in an oiled cake pan in the oven.
Allow the cake to cool on a wire stand.
Mix the cream cheese and sugar to make the frosting. Then, add the vanilla
and mix all well.
As the cake cools down, spread the prepared frosting on it and serve.

71. Conclusion
We are sure that after reading this book and following its incredible food
recipes, you would have improved in making carrot cakes. Further, you
should try to add your taste to any of these recipes. You know the likes and
dislikes of your friends and family, this way you will be able to make
some exclusive cakes for them. Get all the praise from your loved ones and
make delicious cakes to brighten up your special occasions. Nothing
matters more than the happiness of your friends and family. Therefore,
have fun baking!

72. Author's Afterthoughts
Thank you for taking the time to read my work and buy my book. Readers
like you are what makes my work so rewarding and I deeply appreciate it.
With so many books out there, I am elated that you picked mine! With all
of those options, I am grateful you found the content of my book above
and beyond.
I only ask one thing, please let me know what you thought of the book.
Leave a review on Amazon.com and express your opinions, ideas, and
criticisms. This type of feedback only makes me better and I would greatly
appreciate it.
My sincerest thanks,
Nadia Santa

73. About the Author
Nadia Santa is a successful chef, business-owner and e-book author living
in the San Fernando Valley in sunny California. As a young woman, Nadia
headed off to Stanbridge University and planned on becoming a nurse like
her mother. She didn’t have enough money for tuition, so she got a part-
time job in a restaurant in the kitchen. Starting off as a server, Nadia’s
interest in learning the ropes of the kitchen led to a serendipitous stint as
an assistant chef and she fell in love! Fortunately, she wasn’t too far into
her studies and was able to transfer to the Institute of Culinary Education
to study the culinary arts.
Nadia brought her exceptional talent with flavours and textures to the same
restaurant she worked at and eventually became the head chef. Her skills
increased the customer base and earned several awards for the restaurant.
Today, Nadia Santa still lives in California with her family and her love of
cooking. She is busy writing e-books, running her restaurant and making
delicious dishes for friends and family.
Keep a lookout for more from this dynamic, successful chef when she
releases several new e-books in the future. She may not be a nurse, but her
tasty food heals the hunger of thousands of her fans.