3 pounds carrots (about 10 medium, to yield 2 cups carrot pulp) 2 tablespoons olive oil — Pinch of salt For the carrots: Preheat oven to 400 degrees. Wash and slice carrots in fourths, lengthwise.

This is one of my personal favorites recipe at my bakery Sweet Laurel. It is just lightly sweetened, and has the perfect amount of spice for a carrot cake. Vegan swap option: To make the recipe vegan, ...

This rich, tangy Scandinavian cake is so delicious that it made my ritual workplace birthday humiliation worth the pain The circle of death was a peculiar ritual when I worked at Innocent drinks: on ...

This cake is friendly to substitutes (see Substitutions, below). Bananas stand in for eggs, both binding the batter and giving it body — use bananas whose peels have gone mostly black for the best ...

In the many years I worked in the restaurant world, Valentine’s Day meant whipping up confections for other people’s sweethearts. The pressure was steep: People scramble for reservations on the ...

A one-woman shop is quietly baking up some of the best cupcakes in Portland. Located on Hawthorne between sandwich shop Devil’s Dill and futbol bar Gol, Likely Ivy opened its doors in May 2025. The ...