Saturday, September 26, 2020

Your New Favorite Carrot Cake

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Yossy Arefi for The New York Times (Photography and Styling)
Saturday, September 26, 2020
Your New Favorite Carrot Cake

The week’s most popular dishes include Yossy Arefi’s one-bowl carrot loaf cake with tangy lemon glaze (above), Sue Li’s Taiwanese meefun and Kay Chun’s baked risotto with greens and peas. Find more recipes in the collection below.

 

David Malosh for The New York Times. Food Stylist: Simon Andrews.
David Malosh for The New York Times. Food Stylist: Simon Andrews.
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Yossy Arefi for The New York Times (Photography and Styling)
Yossy Arefi for The New York Times (Photography and Styling)
1 1/2 hours, plus cooling, 1 (9-by-5-inch) loaf
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Yossy Arefi for The New York Times (Photography and Styling)
Yossy Arefi for The New York Times (Photography and Styling)
30 minutes, 4 servings
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David Malosh for The New York Times. Food Stylist: Simon Andrews.
David Malosh for The New York Times. Food Stylist: Simon Andrews.
35 minutes, 4 to 6 servings
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Linda Xiao for The New York Times. Food Stylist: Monica Pierini.
Linda Xiao for The New York Times. Food Stylist: Monica Pierini.
30 minutes, 4 to 6 servings
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