A dense, moist, impressive looking layer cake. Its made with pureed carrots instead of shredded with pineapple, walnuts, and shredded coconut. I only used half the sugar with sweetened coconut and it was plenty sweet. I used a 1lb bag organic baby carrots, washed, boiled until tender and pureed. I got just over the 1-1/3 cup in the recipe but I went ahead and put it all in. Seemed like a lot of oil so I cut that down by 1/4 cup as well. Very delicious with cream cheese frosting. Keeps well in the fridge. I think the flavor actually improved after a day of melding.

A simple classic cream cheese frosting. I used vanilla w/o lemon. This is enough to frost a large two layer cake like the carrot cake, but just that. You will need to make extra if you want to do any decorations on top. Sweet. Keeps well in the fridge; didn't get dry on the edges like some buttercreams do.

Nice. Quite quick and easy weeknight meal. Needs a side veggie. The sauce cooked while the water was boiling for the tortellini. I used white wine instead of vermouth because I had it. I'm not sure how much 3/4 lb is really but I used 3/4 cup of crumbles melted into the sauce. I didn't put any more on top because the flavor was strong enough for us already. The cream/wine really did temper the flavors so we could enjoy the strong cheese.