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For years I baked and ate carrot cake somewhat mindlessly. My own recipe was good but to be honest, if you took out the nuts, cinnamon, raisins and cream cheese icing, it and all other carrot cakes barely had any flavor. Why should it? Oil is tasteless and you no sooner would put raw sweet potato in sweet potato muffins or raw pumpkin in pie than use raw carrots in a cake. WHY didn't I think of this before? Plus oil keeps things moist but it's not a taste carrier as butter is. Then I thought: aha! WHY put raw carrots in a cake? And why tasteless oil? Suddenly, I knew what to do. This cake is mouth-watering, best-ever carrot cake you’ll ever have. The soaking syrup is optional but it’s a pastry chef trick that ensures this stays moist for days. The only negative about this cake is that it took me so long to fix the obvious! Enjoy.

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If you want to purchase this one recipe Blue Ribbon Carrot Cake, click here to purchase at $2.49 per recipe.

Hi there, fellow home and pro baker and fan of great recipes….

This very special, original recipe you requested and is describe above is available for
$2.49 U.S. via our BetterBaking.Com Pay-By-Recipe feature.  


Unlike our free recipes, most of our Recipe Archive recipes are available one at a time. Just pick and choose which recipe you want. Then click on the Paypal button and you will receive the information you need to retrieve the recipe as soon as your Paypal payment is processed (usually instant). You can save the recipe or print it out and you have access to the recipe for 1 day. Each recipe is a separate purchase.  


All our recipes have a unique, descriptive headnote describing what that recipe is about. You find recipes by searching buy category by putting a search word in the search box on the Complete Recipe Archive page.  


These recipes are for your use only. We ask that you honor our copyright by not sharing your password, nor posting the recipes elsewhere on other websites, nor reprinting them. These recipes are the intellectual property of Marcy Goldman & BetterBaking.Com. If you need assistance with any recipe, please do contact us. We advise you store or file your recipes as you purchase them.


Happy Baking from,

Marcy Goldman

Head Baker, Editor, and Host

Est. 1997


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