Preheat oven to 350 (375 if at altitude, like here in Boulder). Line a cupcake pan with paper baking cups (I prefer the 100% unbleached compostable IF YOU CARE brand).

In a mixing bowl, combine the flour, baking soda, salt, cinamon, pecans, and ginger. Mix this with a fork or whisk so all of the ingredients are relatively evenly combined. Add the grated carrots and toss to coat.

In your KitchenAid mixer, add the evaporated cane juice and walnut oil. Turn it to speed 2 for 30 seconds or so, and then add the eggs and beat another 30 seconds. Add the flour and carrot mixture and mix another minute or so until you have an even batter.

Scoop into the cupcake tray and bake 15-20 minutes until a toothpick inserted into the center of a cupcake comes out clean. Remove your cupcakes from the cupcake tray and allow them to cool completely.

Next, make the frosting. Unless you have an extra KitchenAid bowl, you’re going to have to wash the bowl you used for the batter. First, pour the heavy whipping cream into the bowl, and with the wire whisk attachment, beat on speed 10 for 3-4 minutes until you have butter. Then, add the cream cheese, maple syrup, and powdered sugar and beat on speed 10 another couple minutes to make nice and fluffy fresh frosting.

Frost your cupcakes as you like. I filled a plastic sandwhich bag and cup off the corner in order to squeeze it out like piping. Get as fancy as you desire, and enjoy.

In a large pot, bring a few quarts of water to a boil. When it is boiling, add salt and boil the potatoes (whole, unpeeled) until a fork can easily pierce them (20-30 minutes depending on the size of your potatoes). Meanwhile, put the chopped onion in a sauté pan and turn the heat up to medium high. When they start talking, add a tablespoon of olive oil, lower the heat to medium, and sauté until golden brown. Then, add the chopped peppers, cook for a few minutes, and turn off the heat. This is going to all bake for almost an hour, so don’t over-cook the peppers right from the start. Next, add the chopped fire-roasted poblanos and mix well. Set this aside.

In another bowl, add the eggs and beat them well. Then add the rest of the olive oil, veggie broth, feta cheese, Worcestershire, ground black pepper, and Aleppo pepper. Mix this well.

When the potatoes are done, place on a cutting board, slice them in half, and then slice them 1/4 inch thick. Transfer them to a large bowl and add the egg mixture. Mix this well and pour into a large Pyrex baking dish. Bake at 375 for 45 minutes. Then drop the temperature to 350 for another 10 minutes. It should be nicely browned. As it approaches the 40 minute mark, be sure to check it to make sure it isn’t browning too quickly. All ovens are different, so pay attention to be sure it doesn’t get too brown. Let it sit for 10-15 minutes after removing it from the oven. Enjoy.

Put the coarsely chopped garlic and curry powder in a mortar and pestle and grind until it starts to form a paste. Then add the sesame oil and mix well. Finally, mash in the soy sauce.

I coated some eggplant with this and grilled it for a few minutes. Great dish.