The article explores the author's cake preferences for their upcoming birthday, highlighting Dorie Greenspan's carrot cake as the primary choice. It emphasizes the unique textures and flavors of the cake, including earthy carrots, floral coconut, and tangy lemon in the frosting. The article also mentions other delectable recipes, such as Vaughn Vreeland's rum-raisin carrot cake, roasted carrots with tahini, loaded oven fries, and an asparagus salad paired with braised lamb shoulder, showcasing a variety of culinary options to celebrate spring.
If we're doing Dorie Greenspan's carrot cake, there's also subtly floral shredded coconut and tart raisins or dried cranberries, and lemon juice in the cream cheese frosting.
On the savory side of the carrot kingdom are Alexa Weibel's new roasted carrots with whipped tahini...I can't wait to try this.
Dan Pelosi's new loaded oven fries are essentially baked potatoes in finger-food form, superior sports-watching sustenance.
This new herby asparagus salad with beets and prosciutto from David Tanis would be wonderful on its own as a light dinner or elegant brunch.
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