Lemon Fluff Cake

Ingredients:

    * 2 cups cake flour

    * 1 1/4 cups white sugar

    * 3 teaspoons baking powder

    * 3/4 teaspoon salt

    * 3 egg whites

    * 1 cup milk

    * 1 teaspoon lemon extract

    * 1/2 cup shortening

Method:

   1. Preheat oven to 375 degrees F (190 degrees C). Lightly grease and flour two 8 inch round cake pans.

   2. Sift together; the flour, 1 cup of the sugar, the baking powder, and the salt.

   3. Beat the egg whites until stiff but still moist. Gradually beat in 1/4 cup sugar until soft peaks are formed.

   4. Add the milk, lemon extract, and shortening to the flour mixture, beat for 2 minutes, scraping bowl while beating. Fold in the egg whites and pour batter into prepared pans.

   5. Bake at 375 degrees F (190 degrees C) for about 25 minutes. Remove from pans and let cool. Fill with lemon filling and sprinkle confectioners sugar over the top or frost if desired.

A Plus Carrot Cake

Ingredients:

    * 2 cups all-purpose flour

    * 2 teaspoons baking powder

    * 1 teaspoon baking soda

    * 1/2 teaspoon salt

    * 1 teaspoon ground cinnamon

    * 1/2 teaspoon ground nutmeg

    * 1/2 teaspoon allspice

    * 4 eggs

    * 2 cups white sugar

    * 2 teaspoons vanilla extract

    * 1 1/4 cups vegetable oil

    * 2 cups grated carrots

    * 1 (20 ounce) can crushed pineapple, drained

    * 1/2 cup sweetened flaked coconut

    * 1 cup chopped walnuts

    * 1 cup raisins

Method:

   1. Preheat the oven to 350 degrees F (175 degrees C). Coat a 10x15x2 inch baking dish or 10 inch Bundt pan with cooking spray.

   2. In a medium bowl, stir together the flour, baking powder, baking soda, salt, cinnamon and nutmeg. Set aside. In a separate larger bowl, mix together the eggs, sugar and vanilla by hand. Stir in the oil; the mixture should resemble pudding. Gradually stir in the dry ingredients, then fold in the carrots, pineapple coconut, walnuts and raisins. Pour the batter into the prepared pan, and spread evenly.

   3. Bake for 55 to 60 minutes in the preheated oven, or until a small knife inserted into the cake comes out clean.

Lite Carrot Cake

Ingredients:

    * 1 cup cake flour

    * 1 cup whole wheat flour

    * 1 cup packed brown sugar

    * 1/2 cup white sugar

    * 1 teaspoon baking powder

    * 1 teaspoon baking soda

    * 1 1/2 teaspoons ground cinnamon

    * 3 eggs

    * 1/3 cup vegetable oil

    * 2/3 cup buttermilk

    * 1 1/2 cups grated carrots

Method:

   1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease and flour one 9x13 inch pan or two 9 inch round cake pans.

   2. Separate eggs and beat egg whites until frothy, then continue whipping and gradually add 1/2 cup of the white sugar. Beat until stiff.

   3. In a large bowl combine; the cake flour, wheat flour, brown sugar, baking powder, baking soda, and cinnamon, mix until blended. Add the oil and the buttermilk and mix well. Add the egg yolks and mix well. Fold in the egg whites and then the carrots. Pour batter into prepared pan.

   4. Bake at 350 degrees F (175 degrees C) for 25 to 35 minutes. Cool and frost with your favorite Cream Cheese frosting using light cream cheese.

Moist Carrot Cake

Ingredients:

    * 2 cups all-purpose flour

    * 2 teaspoons baking powder

    * 1 1/2 teaspoons baking soda

    * 1 teaspoon salt

    * 2 1/2 teaspoons ground cinnamon

    * 4 eggs

    * 1 1/2 cups vegetable oil

    * 2 cups white sugar

    * 2 3/4 cups shredded carrots

    * 1 (8 ounce) can crushed pineapple, drained

    * 3/4 cup chopped walnuts

    * 1 cup flaked coconut

Method:

   1. Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 9x13 inch pan. Mix together the flour, baking powder, baking soda, salt and cinnamon. Set aside.

   2. In a large bowl, mix sugar, oil, and eggs. Beat in flour mixture. Stir in shredded carrots, crushed pineapple, chopped nuts and flaked coconut. Pour into prepared pan.

   3. Bake in the preheated oven for 35 to 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.

Carrot Cupcakes with White Chocolate Cream Cheese Icing

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

    * 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

Method:

   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.