Grab your box grater and bake up these carrot-filled sweets.
For those that agree, this is the recipe for you.
You don’t have to worry about layers since this delicious dessert bakes in a13x9 dish.
Credit:Victor Protasio; Food Stylist: Jennifer Wendorf
They don’t require a fancy cake pan to pull offsimply punch out the cake rounds from asheet pan.
(And enjoy the scraps as a chef’s treat.)
It doesn’t get more autumnal than that.
Credit:Hannah Hufham, Food Stylist: Emily Nabors Hall, Prop Stylist: Josh Hoggle
Well, aside from the sweet maple twist on the classic cream cheese frosting.
Arrange the Jordan almond “carrots” in garden rows and finish with green sprinkle “sprouts.”
Add a little flaky salt, too; it helps balance the sweetness of the cake and frosting.
Credit:Victor Protasio; Food Stylist: Emily Nabors Hall; Prop Stylist: Shell Royster
This recipe only proves that some traditions are meant to be broken.
This cake freezes well, so pop any leftovers in the freezer for dessert on a busy weeknight.
These muffins get a touch of sweetness from golden raisins and a dusting of powdered sugar.
Credit:Caitlin Bensel; Food Styling: Torie Cox
Credit:Fred Hardy, Food Stylist: Margaret Monroe Dickey, Prop Stylist: Shell Royster
Credit:Jen Causey; Food Stylist: Jennifer Wendorf; Prop Stylist: Josh Hoggle
Credit:Victor Protasio; Food Stylist: Emily Nabors Hall; Prop Stylist: Mary Clayton Carl Jones
Credit:Fred Hardy; Food Stylist: Chelsea Zimmer; Prop Stylist: Priscilla Montiel
Credit:Alison Miksch
Credit: Victor Protasio, Food Stylist Ruth Blackburn, Prop Stylist Heather Chadduck
Credit: Micah A. Leal
