Carrot cake is a rich, creamy deluxe sweet for cake fans.

Carrot cake to those who haven't tried it may not sound very appetizing, but once you try it you'll get addicted. It's cream cheese frosting is tastier than the average cake frosting, add the moist filling, pieces of nuts some cinnamon or coffee ice cream on top and you have yourself one of the most flavorful cakes. Check out the recipes below and there's even a healthy recipe.

• 4 eggs
• 1 1/4 cups vegetable oil
• 2 cups white sugar
• 2 teaspoons vanilla extract
• 2 cups all-purpose flour
• 2 teaspoons baking soda
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 2 teaspoons ground cinnamon
• 3 cups grated carrots
• 1 cup chopped pecans

Frosting:

• 1/2 cup butter, softened
• 8 ounces cream cheese, softened
• 4 cups confectioners' sugar
• 1 teaspoon vanilla extract
• 1 cup chopped pecans

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
2. In a large bowl, beat together eggs, oil, white sugar and 2 teaspoons vanilla. Mix in flour, baking soda, baking powder, salt and cinnamon. Stir in carrots. Fold in pecans. Pour into prepared pan.
3. Bake in the preheated oven for 40 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
4. Frosting: In a medium bowl, combine butter, cream cheese, confectioners' sugar and 1 teaspoon vanilla. Beat until the mixture is smooth and creamy. Stir in chopped pecans. Frost the cooled cake.

Here's a healthier alternative for a deluxe sweet. The recipe asks for brown sugar which is a tasty and interesting substitution for confectioners' sugar. This flavorful and healthier dessert is perfect for your waist conscious friends and loved ones.

• 1 3/4 c. whole wheat flour
• 2 c. brown sugar, packed
• 2 tsp. soda
• 1 tsp. cinnamon
• 1/2 tsp. nutmeg
• 1/4 tsp. cloves
• 1 tsp. salt
• 1 c. oil
• 4 eggs
• 3 c. grated carrots, lightly packed
• 1 tsp. vanilla

Brown Sugar Frosting

• 8 oz. cream cheese
• 1/2 c. butter
• 1 c. brown sugar, packed
• 1 tsp. vanilla
• 1 c. chopped walnuts or pecans (opt.)

1. Let cream cheese and butter soften in a bowl. Cream together at high speed. Gradually beat in brown sugar and vanilla. Fold in half the nuts.
2. Combine flour, brown sugar, soda, cinnamon, nutmeg, cloves and salt in a bowl. Mix well, then blend in oil.
3. Add eggs, 1 at a time, beating well after each addition. Stir in carrots and vanilla. Turn into 2 greased and floured 9" layer pans.
4. Bake at 350 degrees for 35 to 40 minutes or until tops of layers spring back when lightly touched. Let cool 10 minutes then turn out.
5. Frost cooled layers with Brown Sugar Frosting. Frost only the top and between the layers of cake. Sprinkle additional nuts on top.

Carrot Cake to Cake Gifts

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