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Serious Eats

Pie of the Week: Carrot Vanilla Bean Mascarpone Pie

April 25, 2013

From Sweets

[Photograph: Sarah Baird]

On a recent dining excursion, I was fortunate enough to end my meal with a giant, crimson slice of red velvet cake, which had a depth of color and flavor I had yet to encounter in my years of baking and eating this Bible Belt favorite. The secret ingredient? Beets. The vegetable not only helped the nuances of the cocoa flavors to shine, but served as a natural food coloring for the cake that rendered the traditional seven drops of red-from-a-bottle seem like a complete relic

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