Laura Buss is a cooking instructor and co-director of CENI (Centro Educativo de Nutrición Integral) in Argentina. For years, she searched for a vocation and never imagined that it would turn out to be related to something she did every day: cook! As she began to diversify her diet, she began to wonder about and research the connection between nutrition, health, and environmental impact. In 2014, mobilized by her desire to bring a more conscious look at food, together with Dr. Eugenio Viviani Rossi, she founded CENI. Since then, she has dedicated herself to teaching courses and workshops on plant-based eating, where she shares recipes and cooking techniques. Currently, she is completing coursework at the IAG Profesional Gastronómico. Follow her on Instagram.
The warm autumn spices—cinnamon, cardamom, and nutmeg—give this carrot cake a delicate spiced fragrance and an earthy sweetness that’s just right. But don’t let that limit you! This delicious cake is great all year round.