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This is the best cake I have ever had. –Someone who is usually really rude TBH I can't make this recipe without using the forbidden word...moist...Sorry, it had to be done. Because this cake is simply the moistest carrot cake in existence. How? A LOT of carrots. Suck it up buttercup because you are about to make some serious elbow grease grating over 3 cups worth of carrots. But rest assured, the final product is more than worth it. And if you are one of those little demons who like to put raisins in their carrot cake...feel free to do so, but know it goes against my morals. So how do you make this spectacular cake? Ingredients: For the cake: 1 1/4 cup vegetable oil 4 eggs 2 cups white sugar 1 tbsp vanilla bean paste (or vanilla extract) 2 cups all-purpose flour 2 tsp baking soda 2 tsp baking powder 1/2 tsp salt 1 tbsp ground cinnamon 3 1/2 cups grated carrots 1 cup chopped pecans For the frosting: 2 sticks unsalted butter (1 cup), softened 16 ounces cream cheese, softened 4 cups confectioners sugar 1 tsp vanilla bean paste (or vanilla extract) Directions: Preheat the oven to 350°F and prepare 2 6-inch cake pans with butter and parchment paper. In a large bowl, beat together the vegetable oil, eggs, sugar, and vanilla. Slowly incorporate your flour, baking powder, baking soda, salt, and cinnamon. Stir in grated carrots, when just combined, mix in crushed pecans. Pour into 2 6-inch cake pans Bake for 35 mins to 50 mins (depending on the size and depth of your pan), or until when a toothpick is inserted, it comes out clean Let cool on a wire rack while preparing the frosting To prepare the frosting, beat the cream cheese and butter separately for a minute before combining them. Whip on medium speed for 4-1o mins (depending on how fluffy you want your frosting). Sift in confectioners sugar, and add in vanilla Beat for a minute, or however long it takes for the confectioners sugar to fully incorporate. Leveling, frosting, and decorating your cake is up to personal preference. I leveled my cake layers to smooth the tops, and I cut them in half through the middle to make 4 layers. I then stacked and layered the cakes with frosting before frosting the cake fully. I refrigerated the cake for 20 mins before I added on the additional piping to the top, and colored frosting to the sides of the cake. Finally, I added a flower to the middle of my cake (be careful when baking with flowers, as some are toxic) Slice, Serve, and Enjoy!

With its fierce vanilla flavor, beautiful vanilla bean specks, and pillow soft texture, this is my go to vanilla cake recipe. Ingredients: 2 cups cake flour 1 1/2 cups white sugar 1 tbsp baking powder 1 tsp salt 7 egg yolks, room temperature 7 egg whites, room temperature 3/4 cup water 1/2 cup vegetable or canola oil 1 tbsp vanilla bean paste (or vanilla extract) 1/2 tsp cream of tartar Directions: Preheat the oven to 325°F and prepare two 8-inch baking pans with parchment paper and butter. In a medium bowl, sift together flour, sugar, baking powder, and salt. In a small bowl, beat together egg yolks, water, oil, and vanilla until frothy. Fold egg yolk mixture into flour mixture until just combined. Whip egg whites and cream of tartar until stiff peaks form. In 4 even increments, fold egg whites into the cake batter. Pour into prepared pans and bake for 30-40 minutes, or until a toothpick can be inserted and removed cleanly. Let cool on a wire rack. Frost and decorate to taste, or just eat plain with fresh fruit and whipped cream!

crunchy, zesty, tangy, addictive crisps of perfection I ate all of these the second they came out of the oven. So I doubled the recipe the next time I made them for extras, but then I ate them all again. Ingredients: 200 g (3/4 cup) sourdough discard 1 tbsp za'atar 2 tbsps butter, melted Directions: Preheat oven to 325°F and line a large baking sheet with parchment paper. In a medium bowl, whisk together all ingredients until well combined. Pour batter onto the prepared baking sheet, and spread evenly until very thin. Bake for 10 minutes. Remove from the oven to score the crackers into rectangles, using a knife or pizza cutter. Bake again for a remaining 10-20 minutes, or until the crackers are slightly golden. Remove from oven, sprinkle with extra za'atar, and enjoy!

decadent, thin, crisp, floral Does it look like a five year old decorated them? Sure. But are they cute? Absolutely. Ingredients: For the cookies: ½ stick, 4 tbsp, unsalted butter, half melted 1/3 cup white sugar 1 egg 1.5-2 cups all-purpose flour 1/2 tsp salt 1 tsp poppy seeds 3/4 tsp lavender extract For the glaze: 1/2 cup powdered sugar 1 tbsp lemon juice Directions: Preheat the oven to 350 degrees Fahrenheit. In a large bowl, cream the butter, sugar, poppy seeds, salt, and lavender extract together. Mix in the egg until fully combined. Gradually fold in 1 cup of flour, adding more flour in 1/4 cup increments until your dough doesn't stick to your fingers when poked. On a parchment paper-lined baking pan, flatten out one tbsp of cookie dough per cookie, and shape with cookie cutters, the rim of a cup, or a knife. Bake for 10-15 minutes. While the cookies bake, prepare the glaze by whisking together the powdered sugar and lemon juice until well combined. Remove the cookies from the oven and set them on a baking rack for 10 minutes. Using a small piping tip, decorate your cookies with the glaze, and sprinkle on remaining poppy seeds. Voila! Your cookies are ready to be enjoyed :)

the ideal breakfast Please allow me to be unmistakably clear. This is my sister's recipe- the same sister who used to stab me with forks. So while I encourage you to make this recipe, please proceed with caution. Ingredients: 1/2 cup rolled oats 1 apple, grated 1/2 cup yogurt, plain 1 cup milk, any variety 1 tbsp chia seeds 1 tsp pumpkin pie spice 1/2 tsp vanilla extract 1 tbsp nut butter (optional) Directions: In a small bowl or container, mix together all ingredients until well combined. Cover and set in the fridge overnight or for at least five hours. Enjoy plain or with chopped nuts and cinnamon!

bright, tangy, passion fruit partnered with warm, subtle, cardamom Don't know what you got till it's gone, or eaten off of your plate. Ingredients: For the crust: 2 cups all-purpose flour 1 cup unsalted butter, softened 1/2 cup white sugar 1/2 tsp salt 3/4 tsp ground cardamom For the filling: 1/4 cup all-purpose flour 1 cup white sugar, plus 2 tablespoons for the brûlée 1 cup passion fruit pulp 4 eggs Step 1: Preheat oven to 350°F. Step 2: In a food processor, pulse together butter, flour, sugar, cardamom, and salt, until a dough forms. Step 3: Press dough into the bottom of a baking dish, preferably a 9 x 13 inch pan, or two medium loaf pans. Step 4: Bake crust in the oven for 15 minutes, or until edges are golden. Step 5: While in the oven, prepare the filling by whisking together the flour and sugar. Gradually stream in passion fruit pulp, and whisk in 4 eggs. When the batter is fully combined, pour on top of the baked crust. Continue baking for 20 minutes, or until the top of the bars no longer jiggles. Step 6: Let cool, sprinkle with sugar, and blow torch until golden. Refrigerate and enjoy!

jelly-like bottom, pudding-like middle, and chiffon-like top, this dessert hits all the bases Something, or someone, deep within me constantly yearns for lemons. I hear a voice that rings in my ears at night, chanting, "Lemon, lemon, we want lemon". My palms sweat as I know there is no way to resist the temptation. This lemon raspberry pudding originated as a recipe made on one of those nights. Try it, or don't, I don't really care. Just know that I am not a woman with regrets. Ingredients: 3 cups raspberries, frozen or fresh 1/2 cup granulated sugar, plus 1/3 cup for the raspberries 1 tsp cornstarch 1 tbsp unsalted butter, softened 1.5 tbsp lemon zest 1/4 cup all-purpose flour 3 eggs, separated 1/3 cup lemon juice 1 cup milk Directions: Blend together raspberries and 1/3 cup sugar. When the mixture is smooth, use a strainer to remove seeds. In a small container, mix together 1 tsp of water with 1 tsp of cornstarch, and combine that with the raspberry mixture. In a saucepan over medium heat, stir the raspberry mixture until thick. Store in a heat-safe container in the fridge until room temperature or cold. While the raspberry mixture cools, combine the butter, 1/2 cup sugar, and lemon zest in a medium bowl. Mix until a sandy texture is made. Using a spatula, fold in the egg yolks and flour. Whisk in milk and lemon juice. In a separate bowl, beat the egg whites until stiff peaks form. Fold the egg whites into the lemon batter, and separate the mixture into two bowls. In one of the bowls fold in the raspberry mixture, making sure not to over-mix, as to keep the air bubbles. Use a spoon or ice cream scooper to layer the batters into six ramekins, creating a tie-dye effect. Feel free to use a knife or toothpick to further mix the colors. Bake for 20-30 minutes, or until the tops begin to golden and set. Let cool in the fridge or enjoy warm!

refreshing, flavorful, and the perfect summer staple I am so so so sick of salads being dry and leafy. Don't get me wrong- I love to embrace my inner squirrel as much as the next gal, but this Persian Shirazi salad makes me feel things in my soul. Ingredients: 4 Persian cucumbers 3 tomatoes 1/4 red onion 1 tbsp dried mint powder 2 limes salt and pepper, to taste Step 1: Dice the cucumbers, tomatoes, and red onion into small pieces. Step 2: Transfer the diced vegetables into a bowl and squeeze in the juice of two limes, sprinkle on dried mint powder, and mix in salt and pepper to taste. Step 3: Toss and enjoy!

From being a perfect filling for chocolate cake, fun topping for pancakes, or a great spread for strawberries, this versatile hazelnut cream is an easy way to make a classic dessert sparkle. Ingredients: 2 cups roasted hazelnuts, peeled 1 tbsp white sugar 1 tsp vanilla extract or paste 2 cups heavy whipping cream 1/3 cup powdered sugar, sifted Directions: In a food processor, combine the hazelnuts, white sugar, and vanilla. Blend together until a thick paste forms. Add in 2 tbsp cream and continue blending until the mixture is smooth. In a medium sized bowl, whisk the remaining cream with an electric mixer until soft peaks form. Beat in the hazelnut mixture and powdered sugar, and continue beating until stiff peaks form. Enjoy immediately, or refrigerate for up to 5 days!

Aka Iranian Carrot Jam Many might find a carrot jam scary, but that is because they are weenies. I, on the other hand, am not a weenie. This Moraba Havij (carrot jam) recipe is a refreshing break from western berry jams. With its cardamon and sweet carrot cake-like flavor, it is a jam I have been addicted to since I was a kid. Ingredients: 5 cups shredded carrots 3 cups water 3/4 cup white sugar 1 tbsp lemon juice 1 tsp orange zest 1 tsp ground cardamom 1/4 tsp ground cinnamon 2 tbsp rose water Directions: Mix together carrots and water in a pot over medium-high heat, and boil for 10 minutes. Add in all remaining ingredients other than the rose water and continue to boil for another 20 minutes. Mix in rose water, and cook for five more minutes. Enjoy jam warm or cool and refrigerate in a glass jar!

Soft melt in your mouth mango coconut deliciousness I oftentimes mix random ingredients in my fridge into pancake batter. I oftentimes regret it. This was not one of those times. Ingredients: 1 cup pancake mix 2/3 cup coconut milk 1/2 cup diced mango 2 tbsp sweetener of choice (sugar, maple syrup, etc) 1 tsp vanilla bean paste (or extract) 2 tbsp dried coconut flakes (optional) Directions: In a medium bowl whisk together pancake mix, milk, 1/3 cup diced mango, sweetener, and vanilla. Heat a lightly oiled pan over medium heat, and scoop 1/3 cup of batter for each pancake. Cook until the top is bubbly and the edges are golden, flip and cook until both sides are golden. Serve with dried coconut flakes and remaining mango!

fluffy warm clouds of yum Have you ever been happy? No? Well, these biscuits can change that! Or not, you will probably still be sad, but at least you will be sad with a biscuit, which is arguably better than being sad with no biscuit. Ingredients 2 cups all-purpose flour 1 tbsp baking powder 1 tsp salt 1 tbsp white sugar 1/3 cup oil (canola, sunflower, etc.) 1 cup milk (regular or buttermilk) Directions Preheat oven to 400°F and line a baking sheet with parchment paper. In a large bowl, mix together dry ingredients until combined. Add in oil and crumble the mixture together until the texture resembles cornmeal. Add in milk and fold until the dough doesn't stick to the bowl. Knead on a well-flowered surface until the dough is smooth and elastic. Roll the dough out, fold it back, and repeat at least five times. Cut biscuits out with the top of a cup or a knife, and bake for 12-16 minutes. Serve with your favorite spread and enjoy!