Cinnamon, nutmeg, ginger, and cardamom spice this two-layer carrot cake, where apple sauce and melted coconut oil moisten a maple-crystal batter folded through with carrots and walnuts.
One-click swap-outs. Original is never overwritten.
Nudge the dish. Each click stages a micro-adjustment you can pick up at the stove.
No tweaks staged. Click a direction to add a suggestion.
We'll highlight steps to skip, parallelize, or make ahead.
Click any ingredient to explore its profile, pairings, and related recipes.
Highlighted techniques open a deep-dive. Time phrases include a built-in timer.
Heat oven to 350°F (300°F in convection). Oil and flour two 8-inch cake pans and line bottoms with parchment.
Sift together dry ingredients in large bowl and whisk together to combine. Set aside.
In separate bowl, whisk together wet ingredients and pour into dry. Mix well. Add additional ingredients and mix to combine.
Pour batter into prepared pans.
for about 45-50 minutes until cakes are springy to touch and pull away from sides of pans.
Cool in pans on wire rack for about 10-15 minutes . Remove from pans and allow to completely cool on rack.
NaN%Hot polenta spreads across a sheet tray to set firm, then gets cut into shapes, dredged through cornmeal for a gritty crust, and pan-fried until the exterior crisps against the tender interior.
1h · Serves 4 · 3 ingredients
NaN%Fall/Winter
1h · Serves 4 · 8 ingredients · 419 cal
NaN%White wine and olive oil come together with lemon or orange zest, fresh herbs, parsley sprigs, and black pepper in a simple stir-together marinade suited to most vegetables — halve the oil for fruit.
1h · Serves 4 · 6 ingredients · 261 cal
