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RECIPE: Carrot Cake


This carrot cake is a tasty, timeless classic!

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  • Flour
  • Sugar
  • Salt
  • Cinnamon
  • Carrot
  • Apple sauce
  • Eggs
  • Walnuts
  • Coconut
  • Pineapple chunks
  • Vanilla
  • Rum
  • Pomegranate


  1. Preheat the oven to 350° F.
  2. In a bowl, combine the flour, sugar, salt, and cinnamon and mix.
  3. Grate the carrot and set aside.
  4. In another bowl, combine the apple sauce, sugar, eggs, and beat. 
  5. Add some flour, and mix.
  6. Add the walnuts, coconut, pineapple, carrot, vanilla and rum, and mix well.
  7. Pour the batter into pre-buttered cake pans, to about 2 inches deep. These will be layered after baking.
  8. Bake for 20 minutes at 350° F.
  9. Remove from oven, and let cool for 10 minutes.
  10. Layer the cakes with frosting. 
  11. Sprinkle with pomegranate seeds.
  12. Enjoy!

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VIDEO: Rustic Cherry Tart

Craving sweet? This rustic cherry tart is easy, quick and delicious!


  • 1 shortcrust pastry
  • 3 cups / 750 g. of cherries
  • 1/3 cup / 60 g. of sugar
  • 2/3 cup / 60 g. of almond flour
  • 4 tbsp. of brown sugar
  • Pistachios
  • A dash of milk


  1. Mix the cherries and sugar together. Let stand 20 minutes.
  2. Spread or roll out the shortcrust pastry, sprinkle with almond powder and brown sugar.
  3. Place the cherries in the center of the dough, leaving about 2 inches of free dough on the edges. Fold in the edges.
  4. Brush with milk (this will make the crust go golden), sprinkle with brown sugar and bake for 20 minutes at 350°F/180°C.
  5. Top with a handful of chopped pistachios, and serve!

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