1-1/2 cups canola, sunflower, or coconut oil 1-1/4 cups cane sugar 4 eggs, well beaten 3 cups grated carrots 1 cup organic oat flour 1 cup unbleached flour 1/2 tsp. sea salt 2 tsp. soda 2 heaping teaspoons ground cinnamon 2 teaspoons ground allspice 1 cup chopped pecans or walnuts 1 tsp. vanilla FROSTING: 1/2 cup butter, melted 1 8-ounce pkg. cream cheese, softened 2 cups sifted, powdered sugar 1 tsp. vanilla Cream oil and sugar. Add eggs and carrots; mix well. Mix dry ing

From The Joy of Cooking, by Irma S. Rombauer & Marion Rombauer Becker, (with my notes in italics) Makes one 5x9 inch loaf Preheat oven to...

From Food Network Magazine, Nov. 2018 This has become a favorite Thanksgiving salad for our family. We use feta in place of goat cheese. 1 bunch small to medium carrots with tops, trimmed and halved lengthwise 5 tablespoons extra-virgin olive oil Kosher salt and freshly ground pepper 1/4 cup sliced almonds 2 tablespoons sherry vinegar 1-1/2 teaspoons honey 1-1/2 teaspoons dijon mustard 1 small shallot, thinly sliced 6 cups baby spinach (about 4 ounces) 1 head red lea