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Carrot Cake Directions:

• Combine sugar, baking powder, flour, cinnamon and baking soda in a bowl. Add in the eggs and oil.
• Mix until just blended and then add the carrots and pecans.
• Bake at 375 to 400º F for 35 to 40 minutes or until done.

Frosting Directions:

• Mix cream cheese and butter until smooth, add sugar and vanilla and blend well. Spread on cooled cake.

Cake

• Mix well, put into coffee cake tin
• Bake at 350º about 20 minutes

Filling

• Cook eggs until thick
• Add pineapple

Serving

• Use whipped cream on top

• Add dry ingredients to mug, and mix well.
• Add the egg and mix thoroughly.
• Pour in the milk and oil and mix well.
• Add the chocolate chips (if usinand vanilla, and mix again.
• Put your mug in the microwave and cook for 3 minutes at 1000 watts.
• The cake will rise over the top of the mug, but don’t be alarmed!
• Allow to cool a little, and tip out onto a plate if desired.
• EAT! (this can serve 2 if you want to share!)

• Adjust oven rack to middle position and heat oven to 350 degrees. Grease and lightly flour a metal or disposable foil 9-by-13-inch pan. Whisk dry ingredients and spices in a large bowl. Mix milk, eggs and vanilla extract in a 2-cup measuring cup.
• Beat softened butter into dry ingredients, first on low, then medium, until mixture forms pebble-sized pieces. Add about 1/3 of the milk mixture and beat on low until smooth. Add remaining milk mixture in two stages; beat on medium speed until batter is just smooth. Add the sugar; beat until just incorporated, about 30 seconds. Pour batter into cake pan.
• Bake until a cake tester or toothpick inserted into the cake’s center comes out clean, about 40 minutes. Set pan on a wire rack; let cool for 5 minutes. Run a knife around the pan perimeter and turn cake onto rack. Let cool.

Make cake:

• Whisk together flour, baking powder, baking soda, salt, and spices.
• Beat butter, brown sugar, and vanilla with an electric mixer at high speed until pale and fluffy, 2 to 3 minutes. Add eggs 1 at a time, beating well after each addition, then beat in applesauce. At low speed, mix in flour mixture until just combined, then stir in walnuts (if using).
• Spread batter evenly in pan and bake until golden-brown and a wooden pick inserted into center comes out clean, 40 to 45 minutes. Cool in pan 15 minutes. Run a knife around edge of cake to loosen, then invert onto a plate. Reinvert cake onto a rack to cool completely.

Make frosting:

• Beat cream cheese, butter, and vanilla with an electric mixer at high speed until fluffy. Sift confectioners sugar and cinnamon over cream cheese mixture, then beat at medium speed until incorporated.
• Spread frosting over top of cooled cake.

Strawberries:

• Remove the stems from the strawberries. Slice into thin (1/4″ to 1/8″) slices. Put into a large bowl. Add 1/4 cup to 1/2 cup of sugar (depending on how sweet the strawberries are to begin with) and mix into the strawberries. Set aside at room temperature to macerate (which means that the sugar will soften the strawberries and help release their juices).
• After the strawberries have been sitting for 20 minutes or so, take a potato masher and mash them a little. Not too much, just enough to get more juice out of them.
• Whip the cream, adding a drop or two of vanilla and a teaspoon of sugar.
• To serve, break up one biscuit per person into big pieces into a bowl. Ladle strawberries over the biscuit. Add a dolop of whipped cream.

Biscuits:

• Sift the flour, sugar, baking powder, and salt into a large bowl. Toss with a fork to combine. Cut the butter into the flour mixture with a pastry cutter or a fork until the largest pieces of butter are the size of peas. (Or pulse several times in a food processor.) Combine the cream and vanilla in a liquid measure. Make a well in the center of the flour and and pour the cream mixture into the well. Mix with a fork until the dough is evenly moistened and just combined; it should look shaggy and still fel a little dry. Gently knead by hand five or six times to create a loose ball.
• Turn the dough out onto a lightly floured work surface and pat it into an 8-inch square, 3/4 to 1 inch thick. Transfer the dough to a baking sheet lined with parchment or silpat, cover with plastic and chill for 20 minutes in the refrigerator. Heat the oven to 425ºF. Remove the dough from refrigerator. Cut the dough into 9 even squares and spread them about 2 inches apart from each other on the baking sheet. Bake until the biscuits are medium golden brown, 18 to 20 minutes.

• Mix all together.
• Fold in nuts.
• Pour into 2 greased and floured loaf pans or 1 9×13” pan.
• Bake 9×13 pan at 350° 30-35 minutes, the 2 loaf pans for 1 hour

• Add milk gradually to flour in saucepan, stirring to avoid lumps.
• Cook over medium-low heat, stirring constantly, until thick.
• Cool thoroughly.
• Cream sugar, butter and vanilla in bowl until fluffy.
• Blend mixture into cooled milk mixture.