This carrot cake recipe is absolutely delicious, and very easy to make. If I have no carrots, I sometimes substitute the cup of carrot with 1 cup of diced pear or apple. I once served this in slices, alongside a scoop of vanilla icecream, which was divine. I have used both round and loaf -style tins to make this cake. This recipe is by and large taken from Alison Holst's cookbook "Meals without Meat."