Savory spiced carrot cake from City Kitchen at The New York Times by David Tanis

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Notes about this recipe

  • Agaillard on September 04, 2017

    I cooked this two days ago, and I loved it! At first bite, it did not taste as flavorful as I thought it was going to, but then it grew on me :) For the crème fraiche, it is important to take a thick one (in the UK Waitrose stocks the "Crème Fraiche d'Isigny" from Isigny Ste Mere which is perfect - I am not sure of what would be a UK equivalent??), I tried to play around and put different topics on top of the crème fraiche. Coriander as advised, Chilis. Pepper. Anise. Basil. etc. Also a nice idea to cut into little cubes with dips as a nibble with drinks.

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