Blue Ribbon Carrot Cake

Apple Cake

This delectable Apple Cake has a slightly crunchy crust and a soft moist center that is loaded with chunks of sweet apple and pecans. It is perfectly spiced with cinnamon, ground cloves and nutmeg. It is lightly drizzled with an easy four ingredient caramel sauce. I make this cake several times each fall for bake sales, potlucks and family and friend get-togethers.

Easy Ratatouille

This easy ratatouille recipe is a classic summer French stew filled with vibrant, colourful and nutritious vegetables: tomatoes, zucchini and eggplant. It is a low-carb, gluten-free and vegan dish that can be made in one pan and served atop greens or grains, as a side to a main entrée, or all on its own.

3 Reviews

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piescientista on 4.1.2013

I did not puree the carrots, because I do like carrot bits in my carrot cake. I just finely chopped them. I wasn’t sure if the 4 cups of carrot were for shredded…So I used a bit more then 4 cups shredded but less then 4 cups of the finely chopped. I didn’t find the cake exceptionally moist (maybe because I didn’t puree them?), but as moist as I would expect your typical carrot cake to be. I added lots of nuts (over a cup) and that was a delicious choice.

Suz - Three Peas in a Pod on 7.15.2011

This is my new favorite carrot cake recipe! My husband had doubts because I had made some good carrot cakes in the past, but once he tried it, he asked me to make it again! He even admitted he was wrong! I ended up just pureeing the carrots, not the mix and I did as a double layer cake. Doesn’t really specify in the recipe but this worked out and tasted delicious! Thanks!

Haley on 4.12.2011

This is my favorite cake of all time! I love the way the carrots are pureed so there aren’t big chucks of carrot. It makes it really moist and so delicious!