Carrot Cake

READY IN: 1hr 30mins
Recipe by sharflan

With the moist texture of a steamed bread, this cake is scrumptious! Recently tested out on a dinner party of over 40 people, not a crumb was left! The topping is a must as it brings it all to life. The recipe also calls for 1 Tbl Fiber Sure** to be added to the ingredient list. Zaar is not accepting this as an ingredient.

Top Review by MsBindy

I already have a favorite carrot cake, so I went in to this recipe knowing that it had a lot to live up to in terms of expectations. I liked the cake, but felt that the frosting completely overwhelmed the cake. All I tasted was maple. My 2 year old likes the frosting though, so we make a good pair. She eats the frosting and I eat the cake. The key to the review, though, is that this cake sat around for days. I know when my family of 6 does not devour baked goods, then there is something lacking.

Ingredients Nutrition


  1. NOTE: The recipe also calls for 1 Tbl Fiber Sure to be added to the ingredient list. Zaar is not accepting this as an ingredient.
  2. Preheat your oven to 350°F.
  3. Prepare a 13 by 9 pan, lining it with parchment paper (or grease and flour it lightly).
  4. In a large bowl, whip the eggs and egg yolks to a froth.
  5. Add maple syrup, yogurt and oil, mixing well.
  6. *For the lemon juice, heat your lemon under hot water then roll with your hand, with a bit of pressure, on the counter. This helps to release the juice.
  7. Measure 1 Tbl of the lemon juice into a small cup along with the extracts and Fiber Sure (or other brand of fiber supplement), mixing well to dissolve the Fiber Sure.
  8. In a separate bowl, mix the flour, salt, baking powder and spices.
  9. Add the pecans, apple and carrot to the dry ingredients.
  10. Blend the dry and wet ingredients without over stirring.
  11. Spoon the batter into the prepared pan and spread evenly.
  12. Bake @ 350F for approximately 45 minutes or till cake tests done (lightly pressed with your finger tip, it should spring back).
  13. Cool in the pan for 10 minutes then remove to a wire rack to finish cooling.
  14. Meanwhile, in a clean bowl, whip the cream cheese till creamy.
  15. Add the maple syrup and extract, blending well.
  16. Separately, whip the cream to stiff peaks.
  17. Fold the whipped cream into the cheese mixture to blend without over mixing.
  18. Spread with a light hand over the cooled cake and top with pecans if desired.
  19. Note - cooling time is not included.

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