Ingredients

• 1 1/3 cups all-purpose flour
• 1 1/2 teaspoons ground cinnamon
• 1 1/2 teaspoons baking soda
• 1 1/4 teaspoons baking powder
• 1/2 teaspoon salt
• 3 eggs
• 1 cup white sugar
• 3/4 cup vegetable oil
• 1 teaspoon vanilla extract
• 2 cups grated carrot
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• 1/4 cup cream cheese, softened
• 2 tablespoons butter, softened
• 1 teaspoon vanilla extract
• 1 1/2 cups sifted confectioners' sugar

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Grease the bottoms only of 12 muffin cups, or line with baking cups. Sift together the flour, cinnamon, baking soda, baking powder, and salt; set aside.
2. Beat the eggs and sugar until frothy and lightened in color. Stir in the oil, vanilla extract, and grated carrot; fold in the flour mixture. Pour the batter into the prepared muffin tins.
3. Bake in preheated oven until toothpick inserted in center comes out clean, 15 to 20 minutes. Remove to cool on wire racks.
4. Meanwhile, prepare the icing by beating together the cream cheese, butter, vanilla, and confectioners' sugar until fluffy. Frost the cooled muffins and chill until ready to serve.

Ingredients

• 2 ounces white chocolate
• 1 (8 ounce) package cream cheese, softened
• 1/2 cup unsalted butter, softened
• 1 teaspoon vanilla extract
• 1/2 teaspoon orange extract
• 4 cups confectioners' sugar
• 2 tablespoons heavy cream
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• 2 eggs, lightly beaten
• 1 1/8 cups white sugar
• 1/3 cup brown sugar
• 1/2 cup vegetable oil
• 1 teaspoon vanilla extract
• 2 cups shredded carrots
• 1/2 cup crushed pineapple
• 1 1/2 cups all-purpose flour
• 1 1/4 teaspoons baking soda
• 1/2 teaspoon salt
• 1 1/2 teaspoons ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground ginger
• 1 cup chopped walnuts

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease 12 muffin cups.
2. In small saucepan, melt white chocolate over low heat. Stir until smooth, and allow to cool to room temperature.
3. In a bowl, beat together the cream cheese and butter until smooth. Mix in white chocolate, 1 teaspoon vanilla, and orange extract. Gradually beat in the confectioners' sugar until the mixture is fluffy. Mix in heavy cream.
4. Beat together the eggs, white sugar, and brown sugar in a bowl, and mix in the oil and vanilla. Fold in carrots and pineapple. In a separate bowl, mix the flour, baking soda, salt, cinnamon, nutmeg, and ginger. Mix flour mixture into the carrot mixture until evenly moist. Fold in 1/2 cup walnuts. Transfer to the prepared muffin cups.
5. Bake 25 minutes in the preheated oven, or until a toothpick inserted in the center of a muffin comes out clean. Cool completely on wire racks before topping with the icing and sprinkling with remaining walnuts.

Ingredients

• 2 1/4 cups crushed chocolate sandwich cookies
• 1/3 cup butter or margarine, melted
• 1 3/4 cups cold milk
• 1 (3.4 ounce) package instant vanilla pudding mix
• 1 cup peanut butter
• 1 (4 ounce) bar German sweet chocolate, chopped
• 1 (12 ounce) container frozen whipped topping, thawed

Directions

1. In a bowl, combine cookie crumbs and butter; set aside 1/4 cup for topping. Press remaining crumb mixture into an ungreased 13-in. x 9-in. x 2-in. baking pan. Bake at 375 degrees F for 5 minutes; cool completely. In a mixing bowl, beat milk and pudding mix for 2 minutes or until thickened. Immediately stir in peanut butter and chocolate. Fold in whipped topping. Spread over cooled crust. Sprinkle with reserved crumb mixture. Cover and refrigerate for 4 hours or overnight.

Ingredients

• 1 1/3 cups sugar
• 2 eggs
• 2 egg whites
• 1/2 cup unsweetened applesauce
• 1/3 cup canola oil
• 1 cup all-purpose flour
• 1 cup whole wheat flour
• 1 1/2 teaspoons baking soda
• 1 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground allspice
• 1/4 teaspoon ground cloves
• 3 cups shredded carrots
• 1/2 cup golden raisins
• 6 ounces reduced-fat cream cheese
• 1 tablespoon butter or stick margarine, softened
• 1/2 teaspoon vanilla extract
• 3 cups confectioners' sugar
• 1/4 cup chopped walnuts
• 3 tablespoons flaked coconut, toasted

Directions

1. In a mixing bowl, combine the first five ingredients until smooth. Combine the flours, baking soda, salt and spices; add to the egg mixture and mix well. Stir in carrots and raisins. Pour into a 13-in. x 9-in. x 2-in. baking pan coated with nonstick cooking spray. Bake at 350 degrees F for 30-35 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack.
2. For frosting, in a mixing bowl, beat the cream cheese, butter and vanilla until smooth. Beat in sugar. Frost the cake. Sprinkle with walnuts and coconut. Refrigerate.

Ingredients

• 2 1/4 cups cake flour
• 1 1/8 cups white sugar
• 1 teaspoon salt
• 1 1/2 tablespoons lemon zest
• 4 1/2 tablespoons poppy seeds
• 1 1/3 cups unsalted butter, softened
• 5 eggs
• 3/4 cup white sugar
• 3/4 cup lemon juice

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 9 x 5 inch loaf pan.
2. Sift together the flour, 1 cup plus 2 tablespoons white sugar and salt. Then mix in the lemon peel, poppy seeds and butter. Beat in the eggs, one at a time, beating well after each addition. Pour batter into the prepared pan.
3. Bake at 350 degrees F (175 degrees C) for 1 hour and 15 minutes or until a toothpick inserted in the center comes out clean.
4. In a saucepan over low heat; cook 3/4 cup white sugar and the lemon juice until stirring until sugar is dissolved. Let cool to just warm or to room temperature.
5. Remove the cake from the oven and place the pan on a wire rack-place a cookie sheet underneath this rack. Prick the top of the cake several times with a toothpick. Brush the top of the cake with the warm or room temperature syrup, allowing lots of the syrup to run down and soak into the sides and bottom of the cake. Cool slightly in the pan before removing the cake to the wire rack to cool completely. When completely cooled, wrap the cake in foil or plastic freezer wrap and let the cake rest at least one day before serving to your guests.