It’s time to bring Carrot Cake into the 21st century in due fashion: by omitting gluten and dairy! Yes, its beyond do-able and yes, its so, so delicious. This gluten-free + dairy-free carrot cake is ridiculously tender, perfectly spiced, lightly sweet, and is super easy to make.

This is an addictive recipe for Muhammara. Every client I have made it for has become obsessed with its blend of roasted sweet and hot peppers, tomato, garlic, acidic pomegranate molasses, cumin, lemon, walnuts, and olive oil. When blended, it becomes an emulsion between the peppers and olive oil through the walnuts, giving it a creamy yet bright viscosity.