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A carrot cake recipe kept moist with extra grated carrot, and lightly spiced with cardamom and ginger.
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This recipe is adapted from “The Silver Palate Cookbook,” written by Sheila Lukins and Julee Rosso, who through their store in Manhattan, the Silver Palate, introduced bisteeya and poppy-seed dressing to the Upper West Side For many, their cookbook, originally published in 1982, was a book of revelations: even if you hadn’t mastered the art of French cooking, a meal of chicken Marbella and an indulgent dessert, cooked with confidence, was not beyond your grasp Enter this decadent chocolate cake, whose title belies its incredible simplicity
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Thanks to one bottle of Blue Moon beer, this cake has a super moist texture and punched up flavors of orange and chocolate.
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Get Peanut Butter and Jelly Bundt Cake Recipe from Food Network
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Sweet potatoes during the holidays are a must in our household. You can eat this cake plain, topped with whipped cream, or topped with a glaze. Either way, this pound cake is delicious!
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Get Cheesecake-Stuffed Red Velvet Cookies Recipe from Food Network
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Get Five Spice Pineapple Carrot Cupcakes Recipe from Food Network
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Get Lemon-Glazed Pound Cake Recipe from Food Network