While most Carrot cakes can be very dense and take a long time to cook, my version is light and spongey, but still packed with carroty goodness and takes far less time to cook. You'll need:
If you're seeing this message you can safely print this recipe (without the risk of printing ALL recipes)
If you need international measurements, temperatures or alternative names for common ingredients see CONVERSIONS in the navigation bar.
To print a recipe - make sure you click into that specific recipe (else you risk printing ALL recipes)
Previously on Totally Sacha:
Dishes by Type