April 2026

A Note from Marcy

Welcome to BetterBaking!

After many years of publishing regular newsletters and features, BetterBaking has entered a more evergreen rhythm — a place you can return to anytime for trusted recipes, baking guidance, and kitchen companionship. I’m still here and the BB Test Kitchen is warm and busy but the monthly newsletter is now available only as newsy things eventuate. Think of it as: after nearly three decades, the kitchen is bustling and active but I’m not at the door, clanging a bell, calling you into the supper. You are welcome to wander by and taste the treats whenever you want or need to!

The site continues to house over 2,500 original recipes created by me over nearly three decades, along with techniques, notes, and baking know-how drawn from a lifetime in the kitchen. I continue to care for and refresh the archive, adding updates, new photos, and occasional features as they naturally arise.

BetterBaking is now less about scheduled issues and more about ongoing access: a working kitchen, a reference library, and a place to cook from with confidence.

You’ll find:

• The full Recipe Archive, searchable by title, category
• A rotating Free Recipe and seasonal suggestions
• Access to my cookbooks, past and present
• Ways to subscribe, sign in, or reach me directly with baking questions

I’m still baking, still writing, and still very much here — just in a quieter, more intentional way that allows space for long-form work, including new books.

Whether you’ve been visiting BetterBaking for years or are discovering it for the first time, I’m glad you’re here.

From my kitchen to yours, wherever you may be,
Marcy Goldman
Master Baker · Author · Publisher

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Free Recipe ! My Famous Underground Baker's Carrot Cake

Nothing beats carrot cake especially when it's made a bit healthier with a touch of multi-grain flour. This is moist and delicious!

1 cup light brown sugar
¼ cup white sugar
½ cup oil
4 eggs
1 teaspoon pure vanilla extract
2 tablespoons fresh orange juice
1 cup all-purpose flour
1 cup multi-grain flour (equal parts whole-wheat, spelt and kamut mixed)
¼ teaspoon salt
1 teaspoon baking soda
2 teaspoons baking powder
2 teaspoons cinnamon
3 cups shredded carrots
1/2 cup chopped walnuts
½ cup sunflower seeds
1/2 cup crushed pineapple, drained
½ cup yellow raisins, plumped
1/2 cup shredded coconut, sweetened or unsweetened

Cream Cheese Frosting
4 tablespoons unsalted butter, softened but not too warm
8 ounces cream cheese, softened
3-4 cups confections’ sugar
1 teaspoon pure vanilla extract

Preheat oven to 350 F. Spray a 9 by 13 inch pan with nonstick cooking spray (or two 9 inch payer pans) and place on a baking pan, lined with parchment paper.

In a large bowl, by hand, blend the two types of sugar, oil, eggs, and vanilla. Fold in the flours, salt, baking powder, and cinnamon. Blend well and fold in the walnuts, sunflower seeds, carrots, pineapple and raisins and mix well. Spoon into prepared pan(s). Sprinkle with coconut.

Bake until done, 35-45 minutes or when cakes spring back when gently touched with fingertips. Serves 12-14   For Cream Cheese Frosting, blend all ingredients to make a smooth frosting, adding in more confectioners’ sugar, if required, to make a fluffy icing. Frost cake. This cake is best served ice cold.

Serves 12-16