With nearly 10,000 reviews, Dorie Greenspan's recipe is a NYT Cooking classic.
| April 19, 2025 
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 | | Dorie Greenspan's carrot cake. Scott Loitsch and Vaughn Vreeland/The New York Times |
Just look at this carrot cakeMy birthday isn't until September (for those of you planning), but I'm already thinking about which cake I'll ask my husband to make me. It's always one of two: carrot cake or pineapple upside-down cake. I suppose what they have in common are strong flavors to balance out the sweetness: earthy carrots, bitter nuts and sour cream cheese in the former; tangy, juicy pineapple rings in the latter. If we're doing Dorie Greenspan's carrot cake, there's also subtly floral shredded coconut and tart raisins or dried cranberries, and lemon juice in the cream cheese frosting for enhanced sharpness. Dorie doesn't frost the sides of her cake — you absolutely could — and I like the easygoing, unfussy look that gives this three-layer beauty. Yup, I think I've decided on my birthday cake. Better make it this Easter weekend to confirm. Featured Recipe View Recipe → Today's specials:- Rum-raisin carrot cake: Here's the carrot cake to make if you want yours to have a little somethin'-somethin'. Watch Vaughn Vreeland make his cake here!
- Roasted carrots with whipped tahini: Over on the savory side of the carrot kingdom is this new Alexa Weibel recipe. As someone who can't resist the savory sauce + sweet roasted vegetable + crunchy topping formula, I can't wait to try this.
- Chicken à la king: I'd heard of this dish but didn't know what it was until Eric Kim wrote about it for The New York Times Magazine. "Think of chicken potpie filling without the crust," he writes in his recipe notes. Serve with rice or toast and a rewatch of "Mad Men."
- Loaded oven fries: Dan Pelosi's new recipe is essentially baked potatoes in finger-food form, superior sports-watching sustenance. Allez les Habs!
- Herby asparagus salad with beets and prosciutto: This new dish from David Tanis would be wonderful on its own as a light dinner or elegant brunch. But if you're going for full marks, serve it with his braised lamb shoulder and lemon sponge cake for a very springy menu.
- Spice muffins: Ashley Lonsdale's easy muffins are loaded with nutty brown butter, molasses, stout and spices like cardamom, allspice and cinnamon. They're delightfully reminiscent of Jamaican spice bun.
- Easter egg nests: As she wrote in this week's Five Weeknight Dishes, Genevieve Ko tested these treats from Nicola Lamb, "but won't repeat them until Sunday morning because they come together so quickly and I'll eat them all if they're sitting around." In other words: They're an excellent last-minute Easter dessert.
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