Your New Favorite Carrot Cake

Make Yossy Arefi's recipe with a tangy lemon glaze.

View in Browser Add nytdirect@nytimes.com to your address book. Yossy Arefi for The New York Times (Photography and Styling) Saturday, September 26, 2020 Your New Favorite Carrot Cake The week’s most popular dishes include Yossy Arefi’s one-bowl carrot loaf cake with tangy lemon glaze (above), Sue Li’s Taiwanese meefun and Kay Chun’s baked risotto with greens and peas. Find more recipes in the collection below.   David Malosh for The New York Times. Food Stylist: Simon Andrews. Recipes for the Weekend ADVERTISEMENT   Yossy Arefi for The New York Times (Photography and Styling) Carrot Loaf Cake With Tangy Lemon Glaze Yossy Arefi 1 1/2 hours, plus cooling, 1 (9-by-5-inch) loaf   Yossy Arefi for The New York Times (Photography and Styling) Baked Risotto With Greens and Peas Kay Chun 30 minutes, 4 servings   David Malosh for The New York Times. Food Stylist: Simon Andrews. Taiwanese Meefun Sue Li 35 minutes, 4 to 6 servings   Linda Xiao for The New York Times. Food Stylist: Monica Pierini. Chopped Salad With Chickpeas, Feta and Avocado Lidey Heuck 30 minutes, 4 to 6 servings ADVERTISEMENT FOLLOW US: Facebook | @nytfood | Pinterest You received this message because you signed up for NYTimes Cooking newsletter. Unsubscribe | Manage Subscriptions | Change Your E-mail | Privacy Policy | Contact | Advertise | California Notices Copyright 2020 | The New York Times Company | NYTimes.com 620 Eighth Avenue New York, NY 10018