When I was growing up I remember my mother telling me to eat carrots because they were good for my eyes, since she knew that I detested eating carrots in its plain form, she began experimenting with them. It is only because of the effort that she put into each recipe that today I relish carrots. Here are some carrot cake recipes that might help instill the same love for carrots in your children.

Vegan Carrot Cake

Required Ingredients

• 2 cups of grated carrots
• 1½ cup of raisins
• 2 cups of water
• 1½ teaspoons of cinnamon
• 1½ teaspoons of allspice
• ½ a teaspoon of cloves
• 1 a cup of sugar
• ½ a teaspoon of salt
• 3 cups of flour
• 1 cup of soymilk

Instructions

• First preheat the oven to 350 °F.
• Gently simmer the carrots, raisins, water and spices in a medium sized saucepan for 8 to 10 minutes.
• Then add the sugar and salt and cook for more than 2 minutes.
• Once that is done, remove from heat and cool completely.
• Now take a large bowl and combine the baking soda and flour in it.
• Add the carrot mixture and the soymilk and combine nicely.
• Grease a 9*9 inch baking pan and then pour in the batter.
• Bake this mixture for an hour.
• Your carrot cake is ready if the toothpick comes out clean.

Low Fat Carrot Cake

Required Ingredients

• 6 white eggs
• 1⅓ cups of white sugar
• 1 cup of applesauce
• ½ a cup of skim milk
• 1½ teaspoon of vanilla extracts
• ¼ a teaspoon of ground cloves
• ½ a teaspoon of ground nutmeg
• 1 teaspoon of ground cinnamon
• 2 teaspoons of baking soda
• 1 cup of whole-wheat flour
• 1 cup of all-purpose flour
• 1 can of crushed pineapple with juice
• 2 cups of shredded carrots
• ½ a cup of chopped walnuts
• ½ a cup of raisins

Instructions

• First take a large bowl and beat the egg whites in it.
• Slowly beat in the applesauce, skim milk, sugar and vanilla.
• Then stir in the dry ingredients in this order. First put in the cloves, nutmeg, cinnamon, baking soda and flour.
• Now stir in one ingredient at a time, beginning with the pineapple (with the juice), carrots, walnuts and raisins.
• Pour this mixture lightly into a lightly greased 9*13 pan.
• Bake this in a preheated 350°F oven for 35 to 40 minutes.

Wheatless Carrot Cake

Required Ingredients

• 5 eggs
• 1 cup of sugar
• 1 lemon
• ⅓ cup of marsala or white wine
• 2 cups of grated carrots
• 1 cup of groundnuts
• ½ a cup of corn meal (preferably not coarse ground)
• ½ a teaspoon of baking powder
• ½ a teaspoon of cinnamon
• A pinch of salt
• 1 cup of sugar
• ½ a cup of lemon or orange juice

Instructions

• Preheat the oven to 350°F.
• Now separate the eggs, remove the lemon rind and chop, grate the carrots and also grind the nuts.
• With that done, beat the egg yolks and sugar until it is thick and light colored. Measure enough lemon juice, marsala and wine to make ½ a cup. Add this and the chopped rind to the yolk mixture and mix this well.
• To the yolk mixture also add carrots and groundnuts.
• Take a separate bowl and mix cornmeal, baking powder, cinnamon and salt ands stir this into the yolk mixture.
• In a large bowl beat egg whites to firm peaks. Now gently fold the yolk mixture, ⅓ at a time, into the whites taking care not to deflate the whites.
• Once all that is done, pour the mixture into the prepared van and bake it until a cake tester or table knife stuck into the center comes out clean.

Carrot Cake

Required Ingredients

• 2 cups of flour
• 2 cups of sugar
• 1 teaspoon of baking soda
• 1 teaspoon of baking powder
• 1 teaspoon of salt
• 1 teaspoon of cinnamon
• 3 cups of shredded carrots
• 1 cup of oil
• 4 eggs
• 1 cup of chopped walnuts
• 1 cup of raisins

Instructions

• Preheat the oven to 350°F.
• Then grease and flour a two inch cake pin
• Take a large bowl and combine the first 6 ingredients and then the next three. Beat the mixture with an electric mixture at a medium speed for 2 minutes.
• Slowly stir in the raisins and walnuts. Now pour the mixture into the prepared cake pans.
• Bake this for 40 minutes or until a a toothpick that is inserted in it comes out clean.