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The New York Times
nytimes.com
did:plc:eclio37ymobqex2ncko63h4r
This boozy variation on classic carrot cake is imbued with both freshly grated and ground ginger, giving it a spiced aroma that pairs wonderfully with the rum-soaked raisins and crushed pineapple (which makes the cake particularly tender). nyti.ms/3NtzAbV
2026-03-29T22:25:07.657Z