Carrot cake, that 1970s favorite, had a newer audience at luxe restaurants like Manhattan's Le Bernardin in 2013, when pastry chef Jodi Elliot served the ultimate version. With only four ...

Preparation. Make the cake: 1. Preheat the oven to 350 F. Grease the bottom and sides of 2 8-inch round or square baking pans with nonstick baking spray or butter.

1 cup granulated sugar. 1 cup light brown sugar. 1 teaspoon salt. 4 large eggs. 1 tablespoon ground cinnamon. 1/2 teaspoon ground nutmeg. 1/2 teaspoon ground ginger ...

This sourdough carrot cake with cream cheese frosting is moist, flavorful, and has the perfect balance of tanginess from the sourdough starter, complemented by sweet, spiced carrots and walnuts.

If you need to make dessert for a special spring occasion, a layered carrot cake with an irresistible cream cheese frosting is a sweet idea. After some careful measuring, the cake is not ...

My mom remarried when I was in my 30s. Already on my path as a food professional, I decided to make her wedding cake. Or wedding cakes. I didn’t want to risk a tiered extravaganza caving in on ...

For the cupcakes: Preheat oven to 350° F. Line the cupcake tins with liners. Into a bowl sift together the flour, granulated sugar, baking soda, salt, cinnamon and allspice.

Make the frosting: Combine cream cheese and butter in a large bowl; beat with a handheld mixer on medium speed until fluffy, about 1 minute. Addvanilla and salt; beat just until combined.

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3. In a bowl, whisk the flour, baking powder, baking soda, cinnamon and salt. In a separate small bowl, whisk the oil, buttermilk and vanilla. 4.