The Project: Carrot cake

This article was originally on a blog post platform and may be missing photos, graphics or links. See About archive blog posts.

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