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The Project: Carrot cake

April 2, 2010 | 10:54 am

Carrotcake

Each Friday, we post a recipe from the L.A. Times Test Kitchen that's perfect for weekend cooking -- you know, when you have a little more time on your hands. Today, we've got Easter on our mind, so we're going with this recipe for carrot cake. It takes about 90 minutes -- mostly hands-off cooking time -- plus cooling and chilling time. That means it's an ideal make-ahead dessert for Easter Sunday.   

--Rene Lynch
On Twitter @renelynch

Photo credit: Kirk McKoy / Los Angeles Times

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