Tag Archives: Carrot

Anniversary Carrot Cake

Posted on by January 19, 2015

Today, Marc and I are celebrating our 8th wedding anniversary, so I made Marc a carrot cake. Not just any carrot cake, no, an Anniversary Carrot Cake with Buttermilk Glaze. And he swears it’s the best one yet; after years and years of carrot cakes, this may be “the one.” Why is this cake so good? Well, probably because it has two kinds of frosting on it, you know, that stuff that’s made of butter and sugar? First, it gets soaked in an amazing buttermilk glaze, and then it gets topped with that cream cheese frosting that you were expecting. The frosting. This frosting is serious business. And there’s a lot of it. In fact, I’ve made this cake in two 8x8s before and frosted it like a two-layer cake. This frosting is the reason I’ve cut down on a lot of the sugar and oil in the cake. That said, if you love cream cheese frosting, leave it alone. But if you’d like a little more cake to frosting ration check out the notes at the bottom on cutting it down a little. But not too much. Because that’s why Marc and I are so happily married. Not really. … Continue reading →

Beet, Carrot, Fennel and Citrus Salad

Posted on by January 19, 2015

This beautiful, jewel-hued Beet, Carrot, Fennel and Citrus Salad is perfect for a long Winter even if you aren’t pairing it with the rest of my Middle Eastern Feast. Everyone knows they need to eat their veggies, but sometimes it can be a challenge to find something inspiring in the Winter. That’s where new preparations for root vegetables come in. Eating them raw isn’t so strange when they’re shaved thin, or grated small. And pairing them with fresh herbs and citrus, which is at its best this time of year is the way to go. I love having the excuse to get out my mandoline or the different discs for my food processor, and I like making Winter salads in big quantity to make it easier to keep my diet goals on track even when local produce isn’t a reality. I often grated extra beets, carrots and fennel and keep them in bags in the fridge. They store well for a few days and you can keep making the salad fresh all week long. Or, you can make this Beet, Carrot, Fennel and Citrus Salad as a show-stopping dish to serve along with Lamb Kofta and my Middle Eastern Feast Menu. … Continue reading →