'carrot' on Serious Eats

Habanero Carrot Cake From 'Sweet and Vicious'

If the fire-breathing dragon wasn't hint enough, one bite will prove this cake is packing heat. In her recently released cookbook, Sweet and Vicious: Baking with Attitude, Libbie Summers stirs hot pepper extract into a lightly spicy batter, and spikes the cream cheese frosting with spiced pecans. The fruitiness of the pepper works well with the carrot-heavy batter, further enhanced by traditional cinnamon, nutmeg, and ground cloves. More

Raw Root Vegetable Salad From 'Joy of Kosher'

Root vegetables may be most often eaten in the coldest depths of winter, but I actually like them best in early spring. New carrots and radishes are a sweet counterpoint to wintered beets, breathing new life into the tired roots. Add a burst of anise-y fennel and a smattering of chopped nuts, as Jamie Geller does in her new cookbook Joy of Kosher, and you'll have a brilliantly elegant and healthy side dish. More

Orange Sweet Potato Juice

Although sweet potato is often juiced for its nutrients, it's also a lesser known source of subtle creaminess in terms of both flavor and texture. I won't pretend this juice tastes like dessert, but it really does have an undertone of creamsicle. More

Honey-Balsamic Roasted Carrots From 'The Glorious Vegetables of Italy'

Carrots are tossed in a potent mixture of olive oil, balsamic, and honey before throwing them in a hot oven until they've turned spotty brown and just barely tender. The floral honey complements the natural sweetness of the carrots, and then the balsamic adds zip to keep the sugar in check. If you use a honey and a balsamic with character, you won't regret it—the carrots are more like a provocative dessert you get to eat for dinner. More

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