Adapted from organicallyaddison.com ⅔ cup (144g) olive oil 2 cups (400 g) granulated sugar 1 teaspoon vanilla extract 3 large eggs 1/2 cup 2% milk 1/2 cup buttermilk (or 2% milk) 1 ¾ cups (219g)…
Adapted from addapinch.com…
Adapted from Michael Symon This recipe uses lemon slices, but it is the same recipe you would use for a pineapple upside down cake. Any ripe fruit could be…
Adapted from sallysbakingaddiction.com 2 cups (250g) all-purpose flour 2 teaspoons baking powder 1 teaspoon baking soda 1 teaspoon table salt 1 1/2 teaspoons ground cinnamon 2 teaspoons pumpkin pie spice (I prefer 1 1/2 teaspoons) 1 cup (240ml)…
Inspired from a recipe by Betty Crocker…
Adapted from Chef Art Smith This is one of the most popular desserts at Art Smith’s restaurant, Table Fifty-Two in Chicago. Serves 12 Icing:…
Adapted from kitchennostalgia.com…
3 Carrot Cake Recipes: Hope’s Carrot Cake 1 ½ cups vegetable oil (I use 1 cup) 4 eggs 2 cups sugar (I use 1 1/2) 2 cups packed (260g-about…
Adapted from King Arthur 1 1/2 cups (177g) all-purpose flour (or Gluten Free 1-1 blend) 1 cup (198g) sugar 1/4 cup (21g) cocoa powder 1/2 teaspoon salt 1/2 teaspoon espresso…
Adapted from King Arthur Flour 1/3 cup vegetable oil 2 large eggs, at room temperature 1/2 cup granulated sugar 1/4 cup brown sugar 1 cup canned pumpkin purée 1…
1 cup (130g-about 2 large) finely grated carrots (use a box grater for best results) 1/2 cup granulated sugar 1/4 cup brown sugar 2 eggs 1/2 cup vegetable oil…
Adapted from mamaknowsglutenfree.com For the cake 1 cup all-purpose gluten-free flour ((I like Pillsbury gluten-free)) ¼ teaspoon xanthan gum ((Leave out if your flour already has it)) 1 ½ teaspoon gluten-free baking powder ¼ teaspoon salt 5 large eggs, separate…