Cake Recipes by Yves Casson

Yves Casson's Cake Recipes

About Yves Casson

Yves Casson+ is an avid fan of pastry and cake recipe creations. The simplest details often make the difference to many of Yves creations. Yves contributes weekly to Cake Recipe Secrets.

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Step by Step Instructions for Making Cheesecake

How to make cheesecake

There are few desserts that say class, elegance, and “delicious” quite like a cheesecake. Even the best of home cooks, though, are often intimidated by this classic dessert, and with good reason. It’s one of the tougher ones to master. Fortunately, this step-by-step guide can help.

Step 1: Gather Your Ingredients and Equipment

For a classic style cheesecake, you will need the following ingredients:

  • 5 tbsp. unsalted butter, melted
  • 1 tbsp. unsalted butter at room temperature (to butter the pan)
  • 13 graham crackers (honey flavored)
  • ¼ cup sugar
  • ¼ tsp table salt
  • 2 ½ pounds cream cheese (bring it to room temperature)
  • 1 ½ cups granulated sugar
  • 4 extra-large sized eggs
  • 1 tsp. lemon zest (grate it very finely)
  • ½ tsp table salt
  • 1 cup sour cream

In addition to the ingredients, you’ll also need a 9 x 3 springform pan as well as a food processor, a cooling rack, a roasting pan, a kettle of water, an electric mixer (either a hand mixer or a stand mixer will do), and some foil.

Having everything within reach before you get started will save you quite a bit of prep time.

Step 2: Bake the Crust

You’ll need to preheat your oven to 375 degrees. Do this at least fifteen minutes before you actually put the pan in the oven, as that will give it enough time to reach the appropriate temperature. Grab your springform pan, and butter it with the extra tablespoon of butter. Then, use your food processor to grind your graham crackers. You’ll want to pulse it until you have a bowl of fine crumbs. Pour in your melted butter, the sugar, and ¼ tsp. of table salt. Pulse just until it’s combined properly. Pour that out into the bottom of your pan, and press in carefully. You want it to come up the side of the pan to about an inch. Once you have it pressed into the pan, go ahead and put it in the oven. It needs to bake for approximately 13 minutes. It should be golden brown when you get ready to pull it out. Let it cool on your wire rack.

Step 3: Mix the Filling

Before you actually get started with your filling, you may want to go ahead and set your kettle of water on to boil. Then grab your mixer, and beat your cream cheese. You should use a medium setting. You want to beat it just until it’s fluffy. Be sure to scrape the sides of the bowl a couple of times. Slowly add in your sugar, and continue to beat the cream cheese and sugar mixture until it becomes fluffy. Add in the lemon zest, then the eggs. You need to do the eggs one at a time. Scrape the sides of the bowl each time you add an egg. Then add the sour cream.

Step 4: Prepare the Pan

Wrap the sides of your pan in foil. Pour your now boiling water into your roasting pan, and set the springform pan inside the water-filled roasting pan. You only want the water to reach about halfway up the springform pan. Pour your filling into the springform pan.

Step 5: Bake

Your oven temperature just needs to be at 325 to bake the actual cheesecake, so either preheat it or reduce the temperature if necessary. Put the roasting pan in the oven, and bake the cheesecake until it is set in the center. It should take you about an hour and forty-five minutes.

Step 6: Cool

Once your cheesecake is set, go ahead and take it all out of the oven. Take your springform pan out of the roasting pan with the water, and set it on the cooling rack. It needs to cool for at least 25 minutes. After that, grab a knife and run it around the edge of the pan. Then let the pan cool completely. This step can often take up to an hour. Place it in the refrigerator for at least eight hours, but you can do it for as long as 24 hours without any harm to your dish.

Step 7: Serve

Take your gourmet cheesecake out of the refrigerator at least 30 minutes before you serve it and remove the springform ring. Before you slice, dip your knife in warm water, and make certain you dry it before you slice each individual piece. Top with fresh fruit, if desired. Enjoy!


Image by Seitti on Flickr’s Creative Commons.

Pinkchic18 is an avid party planner and regularly contributes to the All About Gifts & Baskets gift blog. Follow Pinkchic18 on Twitter for more great articles!

Healthy Carrot Cake Recipe for Children

Sometimes you have to be very careful when baking cakes or preparing anything for children because they are very prone to allergies. Also, you need to take care that whatever recipe you choose is healthy and well-loved. That’s why carrot cake recipe is always a best choice. Here is one of my favorite healthy carrot cake recipe that uses fresh carrots and is as healthy as it can get.


– 3 to 4 large carrots
– 2 1/2 cups apple juice concentrate
– 1 1/2 cups raisins
– 2 cups whole-wheat flour
– 1/2 cup vegetable oil
– 2 eggs
– 4 egg whites
– 1 tablespoon vanilla essence
– 3/4 cup unsweetened applesauce
– 1/2 cup wheat germ
– 2 tablespoons baking powder (choose one with low sodium content)
– 1 tablespoon ground cinnamon


To make the carrot puree:
– Thinly slice the carrots and take about 2 1/2 cups of carrots with 1 cup plus 2 tablespoons of apple juice.
– Bring the mix to a boil, cover the pan with a lid and let it simmer for 15-20 minutes.
– Put the mix in a blender and blend until smooth.
– Set aside to cool completely before using.

– Beat the egg whites into soft peaks.
– In a bowl, take the eggs and the rest of the apple juice concentrate and whisk them using an electric blender.
– Add the vegetable oil, vanilla essence and raisins and blend well.
– In a dry bowl, mix the whole-wheat flour, cinnamon, wheat germ and baking powder. Mix well.
– Add the dry flour mixture to the wet mix and blend well.
– Slowly add the cooled carrot puree and mix well to get a smooth batter.
– Add the applesauce.
– Add the egg whites to the mix and fold gently.
– Spray a 9-inch cake pan with a little vegetable shortening so that the cake does not stick to the bottom.
– Pour the batter in the cake pan.
– Bake for 35-40 minutes on 350F.
– Check by inserting a knife in the center; if it comes out clean the cake is done.
– Cool briefly in the pan before removing from the pan and cooling on a wire rack.

Instead of the traditional cream cheese frosting, use this cashew nut frosting on the top.


– 150 grams unsalted cashew nuts
– Juice of 1 orange
– 1/3 cup icing sugar
– 1 teaspoon vanilla essence


– Soak the cashew nuts in water for a few hours.
– Drain the water and add the orange juice to the cashew nuts.
– Grind them in a food processor to get a smooth paste.
– Add the icing sugar and vanilla and blend for 1 more minute.
– Spread on the cooled cake and enjoy!

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Dark and Yummy Plain Chocolate Cake Recipe

There is absolutely nothing more comforting than a piece of chocolate cake at the end of the day. I always feel good when I know that a chocolate cake recipe is sitting in my fridge. Here is one delicious  plain chocolate cake recipe that I love to bake and would make it every day if I could. This recipe uses Coca-Cola to give it a dark color that is difficult to resist.


– 114 grams unsalted and softened butter
– 1 cup Coca-Cola (you can use diet coke if you are looking for a low calorie version)
– 3/4 cup marshmallows
– 30 grams semi-sweet cooking chocolate
– 1/2 cup shortening
– 1/2 cup vegetable oil
– 3/4 cup dark cocoa powder
– 2 eggs
– 1/2 teaspoon salt
– 2 teaspoons vanilla
– 3/4 cup buttermilk
– 2 cups sugar
– 2 1/3 cups all-purpose flour
– 1 teaspoon baking soda
– 1 1/2 teaspoons baking powder


– Preheat the oven to 350F.
– Grease and flour a 13×9 inch cake pan.
– In a double boiler, melt the butter and chocolate.
– Add the Coca-Cola and bring to the boil.
– Remove from the heat and stir in the marshmallows.
– Stir to get a smooth mix (the marshmallows melt).
– Let it cool to room temperature.
– Use an electric blender to blend the eggs and sugar to get a fluffy mix.
– Add the shortening, oil and vanilla and beat some more (for 2 minutes).
– Add the buttermilk to the above mix and blend well.
– In a dry bowl, mix the flour, cocoa powder, baking powder and baking soda.
– Add half of this mixture to the egg-shortening mix and blend well.
– Now add the Coca-Cola mix and stir well to get an even mix.
– Make sure that you scrape the sides of the bowl to blend all the ingredients.
– Now add the rest of the flour mix.
– Do not worry if the batter is thick; it will turn out to be perfect.
– Pour the prepared batter in the cake pan.
– Bake in the preheated oven at 350F for 35-40 minutes. When a skewer inserted in the cake comes out clean, the cake is ready.
– Remove from the oven and cool.

Coca-Cola Frosting


– 1/2 cup soft butter
– 3 tablespoons cocoa powder
– 6 tablespoons Coca-Cola
– 250 grams confectioners’ sugar
– 1 teaspoon vanilla extract
– 1 cup chopped pecans or walnuts


– Mix the butter, cocoa powder and Coca-Cola in a saucepan.
– Heat over medium heat and bring to the boil.
– Remove from the heat and pour over the sugar.
– Add the vanilla and pecans and stir well to get a thick spreading mix.
– Spread over the lukewarm cake and let it cool completely before cutting in slices.

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Simple Sugar Free Carrot Cake Recipe

Sugar free cakes are good for you, especially if you are a diabetic or have been detected with high blood sugar. In fact, sugar free carrot cake recipe are more nutritious because you add other ingredients such as coconut, orange juice, apple sauce etc. to compensate for the sweetness, which adds to the nutritious value of the cake. These cakes are also easy to make and don’t take much time. Here is a simple sugar free carrot cake recipe.


– 1 cup all-purpose flour
– 1 cup whole wheat flour
– 2 teaspoons baking soda
– 1 teaspoon baking powder
– 1 teaspoon fresh ground cinnamon
– 1/2 teaspoon all spice powder
– 1/4 teaspoon fresh ground nutmeg
– 4 egg whites
– 1 1/4 cups brown sugar substitute
– 1 cup unsweetened apple sauce
– 1/2 cup low fat buttermilk
– 1 teaspoon vanilla extract
– 1/2 cup frozen orange juice (thawed)
– 5 chopped dried figs
– 2 tablespoons poppy seeds
– 2 cups fresh grated carrots
– 1/4 cup raisins and walnuts, chopped finely


– Preheat the oven to 350F.
– Spray a 13×9 inch baking pan with non-stick cooking spray.
– In a clean and dry bowl, beat the egg whites to form soft peaks.
– Add the apple sauce and buttermilk to the mix.
– Whisk some more to get a frothy mix.
– In a clean bowl, take the flours, nutmeg powder, cinnamon powder, all spice powder, baking soda and baking powder. Whisk to mix.
– Add the dry ingredients to the egg–buttermilk mix, taking 1/4 cup of mix each time and mixing well after each addition to get a smooth batter.
– Now gently stir the orange juice in the mix.
– Add the chopped figs, poppy seeds, walnuts and raisins to the batter and blend some more.
– Spoon the batter in the prepared cake pan. You can use a square, round or rectangular cake pan.
– Bake in the preheated oven at 350F for 35-40 minutes until a skewer inserted in the middle comes out clean.
– Remove the cake from the oven and cool in the pan for 15 minutes.
– Remove from the pan and cool on a wire rack before frosting.

Substitutions and variations:

– You can use 1/4 cup of unsweetened cocoa powder instead of all-purpose flour for a chocolaty flavor in the cake.
– You can also add freshly grated lemon juice and orange zest to the cake for a more tangy taste.
– Use as many fresh ingredients as possible.
– Add some grated dried ginger for enhanced flavor.
– If you want, you can substitute all-purpose flour with whole wheat flour.

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Sugar Free Carrot Cake Recipe A Diabetic’s Treat

Over 285 million people are diabetic. Diabetes is a disease where the body does not produce enough insulin thereby increasing blood sugar. This is a chronic disease and can be fatal if not treated or detected early as it inhibits the clotting of wounds, increases blood pressure and makes the patient prone to dizziness and nausea and other complications. The good news is diabetes can be treated with proper maintenance of low or no sugar diets thereby avoiding fatalities. Carrot cake recipe can have some twist and make a healthy dessert.  This sugar free carrot cake recipe is intended for such a situation.


– 2 cups cake flour
– 2 tsp. cinnamon
– 2 tsp. baking soda
– 1/4 tsp. salt
– 1 tsp. baking powder


– Sift together all the ingredients in a medium-sized bowl, then set aside.

Carrot Mixture:

– 2 cups grated carrots
– 1 cup crushed pineapple, drained
– 1/2 cup crushed nuts
– 1/2 cup sesame seeds
– 1 cup coconut milk


– Combine all the ingredients together in a medium-sized bowl and mix thoroughly until well incorporated, then set aside.

Egg Mixture:

– 3 eggs
– 1/2 cup canola oil
– 1/2 cup orange juice concentrate
– 1/2 cup cold water


– Preheat the oven to 350°F. Spray a spring form baking pan with non-stick oil.
– In a large ceramic mixing bowl, beat the eggs with a fork until frothy.
– Add the oil, orange juice and water.
– Switch to a hand mixer and beat on low speed.
– Add the carrot mixture next while still beating at low speed.
– Next, add the sifted dry ingredients, one tablespoon at a time; switch the mixer to medium speed.
– With the aid of a rubber spatula, transfer the batter to the prepared spring form pan.
– Bake for approximately 45 minutes or until the cake springs back when lightly touched.
– Remove the pan from the oven and cool for about 10 to 15 minutes.
– Remove the cake from the pan and cool on a wire rack.

Sugar Ladle Sauce:

– 1/2 cup buttermilk
– 1 cup Nutrasweet or any artificial sweetener
– 1/2 tsp. baking soda
– 1 tsp. maple syrup
– 1/2 stick of butter


– Combine all the ingredients in a small saucepan.
– Over low heat, cook to almost boiling for 5 minutes while constantly stirring. This does not need to be thickened to a syrupy state.
– Punch holes on top of the cake and pour the sauce mixture over the cake.
– Serve with coffee, tea or milk.

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Vegan Carrot Cake Recipe: A Feast for the Eyes

This vegan carrot cake recipe is simply bursting with healthy beta–carotene yummy goodness! It has the basic ingredients of a carrot cake recipe with several twists and turns filled with high-fiber nutrients and wild splashes of color. The taste is sweet and mouth-watering. Children of all ages will surely enjoy this – especially if it is served with their favorite juice. Adults who are not vegetarians will also love this; and aging people will value this luscious treat not only for its healthy facet and wonderful mix of flavors, but also because it will allow them to be ‘in’ with the vegan trend. Enjoy this with a hot cup of freshly brewed coffee in front of a warm fire on a swirling winter night. This also goes well with a cold glass of milk just before bedtime for growing children. It’s the best of both worlds!


– 1/4 cup of applesauce
– 1 teaspoon of vanilla
– 1/2 cup of softened vegan margarine
– 1 teaspoon of salt
– 1 1/2 teaspoons of baking powder
– 2 teaspoons of cinnamon powder
– 1 cup of sugar
– 1 1/4 cups of cake flour
– 1/4 cup of soy milk
– 1 cup of grated carrots
– 1 cup of finely chopped cashew nuts


– Pre-heat the oven to 325°F.
– Grease a 9-inch square baking pan by spraying with non-stick oil.
– Combine the applesauce, vanilla, vegan margarine, salt, baking powder, cinnamon, sugar, flour and soy milk until thoroughly blended.
– Add the carrots and the cashew nuts.
– Pour the batter evenly in the baking pan. Bake for about 45 minutes or until the cake springs back once it is lightly touched.
– Allow to cool.
– Spread with Vegan Frosting.

Vegan Frosting


– 1 cup of vegan margarine at room temperature
– 2 cups of vegan powdered sugar
– 2 to 3 pinches of salt
– 2 tablespoons of vanilla extract
– 4 tablespoons of liquid non-dairy milk
– 1/2 cup of cocoa powder


– Cream the margarine.
– Add the vegan powdered sugar, salt, vanilla extract, milk and cocoa.
– Beat at medium speed until all the ingredients are incorporated.
– Spread evenly with a spatula over the Vegan Carrot Cake.

For even more energizing good health, serve this with a tall glass of strained pure carrot juice with a stick of celery as garnish. Bon appetit!

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A Chocolate Celebration: Say it with a Chocolate Cake Recipe

For your child’s first birthday, this chocolate cake recipe is extra special and the making of it is also extra special. After all, your child deserves only your personal best! The cake can stand alone on its own merit sans icing, frosting or filling. However, since it is a special occasion, you will need to embellish your cake with fun and cheer in the form of dainty decorations. These can readily be bought at any novelty store. You can plan your cake ahead of time by reading through the instructions below carefully. This cake has always been, without fail, a raging success; so will your child’s party with this 1st Birthday Cake Recipes. Enjoy!


– Cake flour – 2 cups
– Brown sugar – 1 cup firmly packed
– Cocoa – 1/4 cup
– Baking powder – 1 teaspoon
– Iodized salt – 1 pinch
– Medium-sized egg – 2 pieces
– All-purpose cream – 1/2 cup
– Vanilla extract – 1 teaspoon
– Dark semisweet chocolate – 8 oz
– Butter – 2/3 cup


– Set your oven to 350°F or approximately 177°C.
– Lightly coat a 9–inch baking pan with oil.
– Sift the first five ingredients together in a medium bowl.
– Pound the chocolate with mortar to crack into small pieces and melt on top of a double boiler.
– Add the butter to melt with the chocolate and mix together. Set aside.
– In another bowl, mix the eggs, cream and vanilla extract.
– Slowly add in the dry ingredients.
– Scrape the melted chocolate and butter towards the cake mixture and blend well.
– Bake in your oven for about 30 minutes or until the cake springs back when pressed.
– Cool the cake before removing from the pan to a wire rack.
– Make the frosting and spread over the cake.
– Embellish with your desired birthday motif ranging from toy soldiers to lollipops; it’s all up to you.

Frosting ingredients:

– Softened cream cheese – 1 cup
– Soft butter – 1/3 cup
– Thick cream – 1/2 cup
– Vanilla flavor – 1 teaspoon
– Confectioners’ sugar – 1 cup


– Combine the cream cheese and butter in a bowl and beat on low speed until smooth.
– Add the cream and vanilla flavor and increase the speed to medium.
– Gradually add in the confectioners’ sugar, 1 tablespoon at a time.
– Increase the mixer speed to high and continue to beat until stiff peaks form.
– Spread over the cooled cake.
– Adorn with decorations to your heart’s desire and place 1 tiny candle.

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A Good Ol’ Chocolate Cake Recipe

A chocolate cake recipe is a must for new housewives, mothers, aspiring bakers, and let’s just include everybody else. This Plain Chocolate Cake Recipe is the basis for all variants of everybody’s favorite treat. You can add or reduce the sugar content or augment with artificial sweetener, depending on your taste or health restrictions. This can be a stand-alone food or served with hot cocoa, coffee, milk, tea or cream. Usually the life of most birthday parties, the chocolate cake can be considered as a staple amongst sweet treats. So perfect this classic dessert and you will surely get your just desserts.


– 2 cups brown sugar, packed
– 1 and 3/4 cups all-purpose flour
– 3/4 cup cocoa powder or powdered chocolate drink
– 1 and 1/2 teaspoons baking powder
– 1 teaspoon iodized salt
– 2 whole eggs
– 1 cup evaporated milk
– 1/2 cup vegetable oil (preferably canola)
– 2 teaspoons vanilla flavor extract


  •  Pre-heat the oven to 350°F.
  •  Line a 9-inch round baking pan with wax paper or spray with non-stick spray, or brush thinly with canola oil (depends on convenience and availability).
  •  Stir together the dry ingredients: sugar, flour, cocoa, baking powder, baking soda and salt, in a large bowl.
  •  Add the eggs, milk, oil and vanilla.
  •  Beat with a hand mixer on medium speed for 2 minutes (or simply mix by hand using a wooden spoon until there are no lumps left).
  •  Pour the batter into the prepared pan.
  •  Bake for 30 to 35 minutes or until a wooden pick inserted in the center comes out clean. Cool for about 10 minutes, so the sides will not stick to the pan, before removing from the pan to a wire rack. Cool completely.

Chocolate is best topped with a gleaming and thick chocolate frosting, preferably made with dark chocolate. You may also opt for whipped cream or egg-white icing. This cake is very versatile. Variations of this heavenly comfort food can
range from multilevel layers and icing to multifarious toppings such as fruit, candied flowers, colorful sprinkles, et cetera ad infinitum. It’s all up to your imagination and the sky’s the limit to what you want your cake to be; trust me, with this timeless recipe, you will always have your cake and eat it too.

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Banana Split Cake with Surprise Chocolate and Banana Frosting

Imagine a banana cake recipe with chocolate and banana filling inside, which will definitely  fill your mouth with a delightful combination of banana and chocolate flavors. For your next family dinner, use this banana spilt cake recipe filled with chocolate and banana frosting to surprise the guests.

Items needed for the cake:

  • Peeled and mashed bananas – 1 cup
  • Cake flour – 2 ½ cups
  • Baking powder – 1 ½ teaspoons
  • Sugar – 2 cups
  • Soft and unsalted butter – 15 teaspoons
  • Eggs – 4 large
  • Sour cream – ½ cup
  • Vanilla extract – 2 teaspoons
  • Colorful sprinkles – 1 packet for garnishing

To prepare the cake:

  • Preheat the oven to 350°F.
  • In a deep bowl, take the butter and sugar and whisk them using a blender (at medium speed) until you get a fluffy mix.
  • Break in the eggs, one by one, and whisk well after each addition until the sugar dissolves and the butter is well combined with the eggs.
  • Add the vanilla extract.
  • In a separate bowl, mix the dry ingredients (flour and baking powder).
  • Add the dry ingredients in the egg-butter mix using a tablespoon. Whisk well after each addition.
  • Now add the mashed bananas and sour cream to the mix and combine well using a wooden ladle.
  • Pour the batter into a 9-inch greased baking pan.
  • Bake in the preheated oven for 35-40 minutes.
  • While the cake is being baked you can start making the banana frosting and chocolate frosting.

Items needed for banana frosting:

  • Peeled and mashed bananas – ½ cup
  • Butter – 2 ¾ cups
  • Egg whites of 5 large eggs
  • Sugar – 1 ½ cups
  • Salt – ½ teaspoon
  • Vanilla extract – 1 ½ tablespoons
  • Yellow food coloring – 5-8 drops

To prepare the banana frosting:

In a double boiler, mix the egg whites and sugar and whisk them a little until the sugar dissolves.

  • Remove from the boiler and whisk the mix until it doubles in volume.
  • To this, add the softened butter and whisk some more until the mix becomes smooth.
  • Now add the mashed bananas and vanilla extract. You can use banana essence in place of vanilla if you wish.
  • Combine all the ingredients well.
  • Add 2-3 drops of yellow food coloring and see if it gets the ‘banana’ color. You can add more coloring if you want the frosting to be more yellow.
  • Frosting can be made a few days in advance and stored in the fridge. However, make sure that you bring it to room temperature before using.

Items needed for chocolate frosting:

  • Semi-sweet chocolate chips – 1 cup
  • Sweet caramel sauce – 1 cup
  • Unsalted butter – 2 tablespoons
  • Confectioner’s sugar – 1 ½ cups
  • Vanilla extract – 1 teaspoon

To prepare the chocolate frosting:

Mix the chocolate chips, caramel sauce, butter and sugar in a bowl and heat the mix on a low heat.

  • Remove from heat and mix well.
  • Add the vanilla extract and the chocolate frosting is ready to be used.

Assembling the cake:

  • Let the cake cool to room temperature before assembling.
  • Cut three horizontal layers out of the cake.
  • Place the bottom layer on the serving palate and apply banana frosting over it.
  • Place the middle layer on top of it and apply chocolate frosting over it.
  • Place the top layer and press slightly.
  • Use the rest of the banana frosting to cover all the sides of the cake.
  • Decorate with sprinkles.
  • Let the cake set in the refrigerator before cutting into slices to serve.


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Simple and Tasty Homemade Carrot Cake Recipe

There is a myth that a homemade carrot cake recipe must be difficult to make, which is why many people choose to get their carrot cakes from the store. Not only is that unnecessary, it simply isn’t true—and this homemade carrot cake recipe will prove it. This is a simple-to-make cake recipe that delivers delicious results. If you have tried to make a carrot cake at home before and it did not turn out quite right, or if you haven’t had the courage to give it a try yet, now is the perfect time with this delicious yet simple cake recipe for carrot cake at home. As you can see, it uses very common household ingredients and you can have it ready in under 1 hour!

Here’s what you will need to get started:

  • 2 cups grated carrots
  • 1 cup granulated sugar
  • 1 cup vegetable oil
  • 1/2 tsp vanilla
  • 1 1/3 cups all-purpose flour
  • 1 1/2 tsp baking powder
  • 1 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 1/2 tsp cinnamon
  • 3 eggs

Here are the preparation instructions:

  1. Preheat your oven to 350°F.
  2. Use a medium glass mixing bowl to combine the sugar and vegetable oil. Next, beat in one egg at a time and add the vanilla.
  3. In another mixing bowl, combine the rest of the dry ingredients.
  4. Next, combine the wet ingredients with the dry ingredients and mix in the carrots.
  5. Pour this mixture into a lightly-greased baking sheet.
  6. Bake for 35 minutes, or until you can poke it with a toothpick and the toothpick comes out clean. That is the standard, universal test for telling if a cake recipe is finished baking yet or not.

There you have it! Enjoy your fantastic homemade carrot cake recipe and don’t forget to share some with your friends. Keep an extra copy of this cake recipe as well—you’ll certainly be sharing it! Since it only took about an hour, what are you going to do with all of your extra time?


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