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Carrot Cake

In this corner, the all-American favorite, and in that corner, a fanciful carrot-topped wonder. It’s going to be one delicious smack down.

Fine Cooking Issue 97
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Everyone loves carrot cake. We like it so much we decided to track down the best-ever classic version and the most innovative variation we’d come across, and do a little comparison tasting. Abby Dodge, Fine Cooking contributing editor and baker extraordinaire, gave us the ultimate recipe for the classic (she got it from her mother). Jehangir Mehta, pastry chef and owner of Graffiti, a food and wine bar in New York City, created an inspired update. Let the bake-off begin…


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