Carrot Cake

Sometimes people are all like, "I read the New York Times Style section and it was totally about you, Teresa." Not so much because of my sexy Skechers bike shoes, but because, for instance, I was tending a worm bin and living in a co-op long before the fluff section of our paper of record (the one we love to hate) told us it was cool.

So let me just say, I was not surprised at all when the carrot cake tackled by The Baker's Apprentice was the very same one I had made -- twice! -- the week before. I can't say enough good things about the baker, and I find her book infallible for baked goods. (Full disclosure: I did the production editing on her next book.)

Housemate Sara has been running her juicer recently, so I used about four cups of leftover mixed carrot-apple pulp each time, instead of the three cups of grated carrot called for in the recipe.

(Bonus for blog readers: a visual carrot cake recipe from the lovely hand-drawn contributions to Recipe Look.)

P.S. The next CSA-related treat I want to try? New York Times Upside-Down Caramel-Apple Muffins (related article).