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 ...

A Classic Dessert Masterpiece By Jason Griffith Few desserts evoke the warmth and comfort of home quite like a classic carrot cake. But take that beloved flavor, combine it with a light, tender cake ...

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.

Preheat oven to 350 degrees. This recipe makes either 2 8" round cakes or 1 9×13 cake. Spray your cake pan or pans with nonstick baking spray and set aside.

Make the cake: Grease an 8-inch square or 9-inch round cake pan with oil. Put an oven rack in the center position and heat the oven to 350 degrees.

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 ...

3. Add Butterfinger pieces to frosting and mix on low to evenly incorporate into frosting. Set aside or refrigerate for later use. 4. In a large bowl, combine oil, butter, eggs, sugar, vanilla ...

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 ...

Audrey Marks wrote in search of a recipe for carrot cake that uses baby food instead of the more usual grated raw carrots. Several readers sent in their versions. This easy one from Priscilla ...