Join the Love & Lemons Cooking Club Challenge this month! It's easy to enter, and one lucky winner will receive a prize. Find all the details below.
Our Cooking Club is a fun way to celebrate the Love & Lemons community of readers. The concept is super simple—each month, I choose a recipe. You make it, and you leave a comment on the recipe’s blog post. At the end of the month, I randomly select one winner to receive a prize.
I love the sense of community that comes from so many people cooking one recipe each month. We’re kicking off our April challenge today with our carrot cake recipe, and I hope you’ll join in the fun. Here’s how it works:
Join the Love & Lemons Cooking Club
- Each month, I choose one seasonal recipe. Sign up for our email list so you’ll know as soon as I share each month’s recipe.
- Make that recipe during the month.
- Leave a comment on the challenge recipe’s blog post by the end of the month. This time, the deadline is April 30!
- For a bonus entry, send a picture of what you made to cookingclub@loveandlemons.com.
- For another bonus entry, post your photo on Instagram, tagging @loveandlemons and #loveandlemonscookingclub.
The Prize: A $100 Whole Foods Gift Card!
At the end of the month, I’ll randomly select a winner and share some of your photos. This time, we’re giving away a $100 Whole Foods gift card.
In addition, for every entry we receive, we’ll donate $1 to No Kid Hungry.
April’s Recipe: Carrot Cake
Spring is finally here—let’s make carrot cake to celebrate!
This easy cake is super moist, warmly spiced, and irresistible with or without a layer of tangy cream cheese frosting on top.
It’s a HUGE favorite in our house—I’m making it for Jack’s birthday in a few weeks because he loves it so much. Even Ollie, who normally doesn’t go for baked goods, pronounced this one delicious (the frosting might have had something to do with it…)
It would be a perfect treat for Easter, a spring brunch…or just because. Sometimes you need a little carrot cake-y goodness when the weather warms up. 🙂
If you’re vegan, you can make my vegan carrot cake instead. It’s an OG Love & Lemons fan favorite! Top it with the cashew and macadamia nut frosting in the recipe, or use this vegan cream cheese frosting for a more traditional option.
Last Month’s Recipe
These overnight oats were last month’s recipe. This challenge was SO FUN because everyone made their oats their own!
Here were a few fun topping combinations you tried:
- Caroline added matcha powder and coconut flakes for a bright green St. Patrick’s day twist.
- Deonna made guava cheesecake overnight oats with guava jam, whipped cottage cheese, and toasted coconut chips.
- Melinda stirred homemade marionberry jam into her oats and topped them with strawberries and pecans.
- Angela made black forest overnight oats by adding chocolate protein powder and frozen cherries.
The #1 most popular topping was definitely sliced banana! Blueberries were a close second.
Thank you all for joining in and sharing your variations! We got 153 entries, so we’ll be making a donation of that amount to No Kid Hungry. Here are some of your photos:
And congrats to our winner, Melina!
To Recap
Enter the April Cooking Club Challenge by…
- Making my carrot cake or vegan carrot cake sometime in April.
- Leaving a comment on the carrot cake blog post by April 30.
- Sending a picture of the cake to cookingclub@loveandlemons.com for a bonus entry.
- And for another bonus entry, posting your photo on Instagram, tagging @loveandlemons and #loveandlemonscookingclub.
Happy cooking!
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