NYT Cooking

These cookies take all the best parts of a towering coconut cake — the buttery, yellow cake and billowy cream cheese frosting — and shrink them down to the cutest tiny treat. https://nyti.ms/4bOE0DD

Get your groove back with Genevieve Ko's sneakily-simple carrot cake recipe. https://nyti.ms/4sSPVGt

Testers at Wirecutter loaded a dozen dishwashers with piles of gunk-smeared dishes and ran more than a hundred cleaning cycles to find the best machines for the job. https://nyti.ms/40UHhLh

The earthiness and the spice of carrot cake meet the springy and buttery texture of mochi cake, with a tangy cream-cheese glaze and a toasted coconut topping for good measure. https://nyti.ms/4uXjyYo

“Make this cake! It doesn’t disappoint!” https://nyti.ms/4ma16b1

Some say this cake is sweet enough to attract even hummingbirds. The end result tastes similar to banana bread, but with the moistness and flavor of a spice-filled carrot cake. https://nyti.ms/44FkHI5

This Mexican mole encacahuatado, a spicy peanut sauce, can be made in advance and is an excellent way to highlight the elegance of everyday vegetables like carrots. https://nyti.ms/4sJQ5Qu