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I’ve been craving carrot cake. Specifically, Dorie Greenspan’s carrot cake.

Studded with plump raisins, coconut and walnuts, this moist cupcake is definitely Dorie-ish — her chunkied-up twist on the traditional carrot cake.

We were a little worried about the presence of coconut in the mix. I love coconut. He loves coconut.

But still…it’s carrot cake.

However, it’s just the right amount. It adds a flavor dimension to the cake that supports the carrot, gives it a boost…loves it a little. 

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This recipe has travelled across the Old Country.

It has Slavic origins that can be traced back to vampires. Potentially Dracul himself…on a slightly more vegetarian night.

Ancient Egypt, the Near East (as opposed to the Far one), India and Iran — even entire continents love this bean. Or pea. Bean-pea.

Poland’s involved, too. It lends its sausage to the soup.

Polska kielbasa  (pronounced keel-boss-ee by my husband and father-in-law) is a super-flavorful sausage that makes this soup.

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