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This is a delicious spin on a classic carrot cake recipe with cream cheese frosting as a filling that makes a delicious dessert. Think of it like a fun twist on a pumpkin roll. Get the recipe: Carrot ...

Dense, moist and homey, carrot cake is the quintessential American classic. It evolved from a time when sugar was expensive, so root vegetables like carrots, parsnips and beets sweetened the batter.

While carrot cakes are synonymous with Easter celebrations and springtime, why should we have to limit ourselves to enjoying this scrumptious cake only when the Easter Bunny is in town? Carrot cakes ...

Cook’s note: Grate carrots by hand on a box grater; if you grate them in a food processor the carrots will be too wet and the cake might fall. 1. Preheat oven to 400 degrees. Grease 2 (9-by-2-inch) ...

If your mouth is already watering just looking art this beauty, we have good news, too: You can learn all the steps by virtually joining Martha for a baking class through Sur La Table on November 12.

Chefs share their top picks for the best carrot cake at restaurant chains, from moist layers to perfect cream cheese frosting ...

The long narrow plate arrived at her table, and, like any good food blogger, Shauna James Ahern paused to take it all in: roasted red piquillo peppers -- plump with a lentil stuffing -- alongside ...

1. In a small saucepan over medium heat, bring the carrot juice to a boil, then reduce the heat to low. Slowly reduce the juice, stirring occasionally, until it is reduced to one-fourth cup and is ...