Elevate your dessert game with this Carrot Cake packed with juicy apples and crunchy nuts – moist, spiced, and naturally ...

Editor’s note: High altitudes make cookies spread in the pan, cakes fall and few baked goods turn out as they do at sea level. This twice-monthly column presents recipes and tips that make baking in ...

There’s just something special about a homemade carrot cake; especially this one. It’s moist, perfectly spiced, stacked high ...

Carrot cake should be moist but not oily. Dense but not fudgy. Loaded with nuts. (I prefer walnuts over pecans, but you do your thing. Just make sure to toast them before adding them to the batter.) ...

½ teaspoon salt 2 teaspoons cinnamon 3 cups grated carrots 1 cup crushed pineapple, drained 1 cup pecans, chopped Preheat oven to 350 degrees. Grease and flour a 9-by-13 inch baking pan, or two 9 ...

Carrot cake doesn’t usually ask for much ... I grind a handful of walnuts, pecans or pistachios into the dry ingredients, which adds richness and structure without overwhelming the cake.

Here, we take those summer carrots and turn them into a fairly traditional dessert: carrot ... have any nut allergies. If you skip both of those items, you might get only 10 or 11 cupcakes from ...

Smooth the top with the back of a spoon and sprinkle the reserved pecans in a line down the center of the loaf. 7. Transfer the cake to the oven. Bake for 70 to 75 minutes, or until a toothpick ...

About one large grated carrot goes into the batter for each cake, Delgado said, along with chopped pecans, sweetened shredded coconut, and vanilla bean paste instead of vanilla extract.

Carol Marsh has decades of baking experience, and the America’s Test Kitchen carrot cake recipe is her ... including adding shaved toasted coconut, pecans, or royal icing carrots.