Lemon Yogurt Cake

3/4 cup xylitol
3/4 cup plain Greek yogurt
3 eggs
1/2 cup melted butter
1 tsp lemon extract
zest of one lemon
1/3 cup almond flour
1/3 cup coconut flour
1/3 cup golden flaxseed meal
2 tsp baking powder
1/2 tsp mineral salt

Preheat oven to 350 F. Grease an 8x8" baking pan.

In a large bowl or stand mixer, beat xylitol, yogurt, eggs, melted butter, lemon extract, and lemon zest together for 2-3 minutes or until light and smooth.

In a separate bowl, stir almond flour, coconut flour, golden flaxseed meal, baking powder, and salt together. Add to wet ingredients and stir until well-combined. Pour into prepared pan. Bake in preheated oven for 45 minutes, or until a toothpick comes out clean. Cool completely before serving.

Peanut Butter Sheet Cake

1/4 cup creamy peanut butter
1 cup water
1/2 cup butter
1 cup sugar
1 cup brown sugar
2 cups flour
1 teaspoon salt
1 teaspoon baking soda
2 eggs
1/2 cup buttermilk
1 teaspoon vanilla

Frosting:
3/4 cup butter
6 tablespoons milk
1/2 cup peanut butter
3 1/2 cups powdered sugar
1 teaspoon vanilla

Preheat oven to 375 degrees.

In a medium pot add the peanut butter, water, and butter and bring to a boil. Remove from heat.

In a separate bowl, mix together the sugar, brown sugar, flour, salt, and baking soda with a fork. Add the peanut butter mixture and mix well.

Add the eggs, buttermilk, and vanilla and mix well.

Pour into greased sheet pan. Bake for 15-20 minutes at 375 degrees or until a toothpick inserted in the center comes out clean.

For the Frosting:

In a small pot bring the butter, milk, and peanut butter to a boil. Remove pan from the heat and add the powdered sugar and vanilla. Pour frosting over the warm cake and spread evenly to the edges.

Notes for next time –

For the frosting, try ½ cup butter and try adding ½ tsp salt.

Pumpkin Breakfast Cake

1/2 cup coconut flour
1/2 cup almond flour
1/2 cup golden flaxseed meal
2 tsp baking soda
2 tsp baking powder
4 tsp cinnamon
1 tsp ginger
1 tsp nutmeg
1/2 tsp sea salt
1/2 tsp cloves
1 15 oz. can pumpkin puree
2/3 cup xylitol
8 eggs
1/2 cup butter, softened
2 tsp vanilla extract

Preheat oven to 350 F. Grease a 9x13 pan and set aside.

In a large bowl, stir coconut flour, almond flour, flaxseed meal, baking soda, baking powder, cinnamon, nutmeg, ginger, cloves, and salt together.

In a separate bowl, beat pumpkin, xylitol, eggs, butter, and vanilla together on high speed until smooth. Add to dry ingredients, and beat on low until well combined. Pour mixture into prepared pan.

Bake at 350 for 40-50 minutes, or until a toothpick comes out clean.

Refrigerate leftovers.

*Next time, try adding sugar-free chocolate chips sprinkled on top.

Cinnamon Butter Cake

*all ingredients at room temperature

8 tbsp butter
1 cup Gentle Sweet
3 eggs
½ cup egg whites
2/3 cup almond flour
2/3 cup coconut flour
2/3 cup ground flax
1 tablespoon baking powder
1 ½ teaspoons cinnamon
½ teaspoon salt
1 cup unsweetened almond milk
¼ cup heavy cream
1 teaspoon vanilla extract
1 teaspoon butter extract

Glaze:
4 tablespoons butter
3 tablespoons Gentle Sweet
1 teaspoon cinnamon
½ teaspoon butter extract
2 tablespoons unsweetened almond milk

Preheat oven to 350 degrees.  Generously butter a 10-inch bundt pan.  Sprinkle with cinnamon liberally and shake to coat pan evenly.

Using an electric mixer, cream together butter and sweetener until well combined.  Add eggs, one at a time, mixing well after each addition then add in egg whites and mix well.  Add almond flour, coconut flour, ground flax, baking powder, cinnamon and salt and mix well, scraping down the sides of the bowl.  Add almond milk, heavy cream and extracts and mix well.

Pour batter into prepared pan and smooth the top with a spatula.  Bake 40-45 minutes until a toothpick comes out clean.  Allow cake to cool.

While cake is cooling, make the glaze.  In a small saucepan, melt butter then add remaining ingredients.

While cake is still in pan, poke multiple holes into the cake with a chopstick.  Drizzle the glaze evenly over the whole cake.

When cake is mostly cool, use a knife to pull the edges away from the sides of the pan.  Invert onto serving plate.  Serve warm or cold.  Refrigerate if not eating immediately.

THM Chocolate Zucchini Cake

Cake:
1 medium zucchini
4 eggs, room temperature
4 tbsp butter, softened
¾ cup THM baking blend (or sub)
¾ cup gentle sweet
1/8 tsp pure stevia extract
1 tsp baking powder
1 tsp baking soda
2 pinches salt
1/3 cup stevia sweetened chocolate chips
4 tbsp unsweetened cocoa powder

Whipped Cream Frosting:
1 cup heavy cream
4 tbsp cocoa powder
7 tbsp gentle sweet
dash of vanilla extract

Preheat oven to 350 degrees.  Spray 8x8 pan with non-stick cooking spray.

Trim the zucchini and chop into pieces.  Place in a food processor and pulse until it is broken down into tiny pieces, not a mush.  Add all other ingredients and process until mixed well.

Pour batter into prepared pan and bake 35-40 minutes or until set and toothpick comes out clean.

While cake is cooling, whip cream, cocoa powder, sweetener and vanilla together until thick.  Frost cooled cake and serve.

THM Lemon Zucchini Cake

Cake:
1 small yellow zucchini (yield 1 cup processed)
4 eggs, room temperature
4 tbsp butter, softened
juice of 2 lemons (about ¼ cup)
1 cup THM baking blend (or sub)
¾ cup gentle sweet
2 pinches salt
2 ½ tsp baking powder
1 tsp pure lemon extract
1 tsp pure vanilla extract
2 tsp grated lemon zest

Creamy Frosting:
1/3 cup heavy cream
3 ounces cream cheese, room temperature
¼ cup gentle sweet
juice of 1 lemon

Preheat oven to 350 degrees.  Spray 8x8 pan with non-stick cooking spray.

Trim the zucchini and chop into pieces.  Place in a food processor and pulse until it is broken down into tiny pieces, not a mush.  Add all other ingredients and process until 

mixed well.

Pour batter into prepared pan and bake 30-35 minutes or until set and toothpick comes out clean.

While cake is cooling, whip cream, cream cheese, sweetener and lemon juice together until thick.  Frost cooled cake and serve.

Banana Oat Cake

2 large ripe bananas
2 cups oats, ground to flour in the blender
½ cup oats, left whole
¼ tsp salt
2 tsp baking powder
1 tsp baking soda
½ cup gentle sweet
2 doonks pure stevia extract
1 cup plain Greek yogurt
1 cup egg whites
1 tsp vanilla extract
1 tsp banana extract

Preheat oven to 350 degrees.  Spray 9x13 pan with non-stick cooking spray.

Mash bananas in a large bowl.  Add all other ingredients and mix well.

Pour batter into prepared pan and bake 35-40 minutes or until golden brown and set.

Butter Glazed Pound Cake

Cake:
2 1/2 cups almond flour, room temperature
1/4 cup coconut flour, room temperature
1/4 cup unflavored whey protein powder
1 tbsp baking powder
1/2 tsp salt
1 cup butter, softened to room temperature
1/2 cup plus 1 tbsp Gentle Sweet
5 large eggs, room temperature
2 tsp vanilla extract
1/2 cup whipping cream, room temperature
1/2 cup water, room temperature

Butter Glaze:
5 tbsp butter
3 tbsp Gentle Sweet
2 tbsp water
1 tsp vanilla extract

Preheat oven to 325F. Generously grease a bundt cake pan with butter, spray with non-stick spray and dust lightly with almond flour.  All this needs to be done to prevent the cake from sticking, don’t skip this step.

In a medium bowl, mix together the almond flour, coconut flour, whey protein, baking powder, and salt.

In a large bowl, beat the butter and Gentle Sweet together until light and creamy. Beat in the eggs, one at a time and then mix in the vanilla extract. Beat in the almond flour mixture and mix well.  Slowly add the whipping cream and water and mix until well combined.

Transfer the batter to the prepared baking pan and smooth the top. Bake 50 to 60 minutes, until golden brown and the cake is firm to the touch. A tester inserted in the center should come out clean.

After you take the cake out of the oven, make the butter glaze.  In a small saucepan over low heat, melt the butter, Gentle Sweet, water and vanilla extract, mixing continuously.

While the cake is still warm in the pan, poke holes all over with a chopstick. Pour the glaze over the holes in the cake and let cool completely in the pan.

Gently loosen the sides with a knife or thin rubber spatula, then flip out onto a serving plate.

Serve with lightly sweetened whipped cream and fresh berries.

Makes 16 servings

Adapted from All Day I Dream About Food

Blueberry Breakfast Cake

3/4 cup butter, room temperature
1 8-ounce package of cream cheese, room temperature
2/3 cup Gentle Sweet
1 teaspoon vanilla extract
1/2 teaspoon of almond extract
1 cup coconut flour
1 tsp salt
1 1/2 teaspoon baking powder
8 large eggs, room temperature
2 cups of frozen blueberries

Preheat oven to 350 degrees.  Spray a 9x13 pan with non-stick spray.

With a hand mixer in a large bowl, cream the butter and cream cheese.  Add sweetener and extracts and mix well.

Next, add the coconut flour, salt and baking powder and mix well.

Add the eggs to the batter and mix slowly until completely combined.

Gently fold in the blueberries with a spatula.

Pour batter into prepared pan.

Bake in preheated oven 45-50 minutes until the top is golden brown and toothpick comes out clean.

Makes 24 servings.

Cream Cheese Pound Cake

1 (8 ounce) package cream cheese, room temperature
1 1/2 cups butter, room temperature
3 cups white sugar
6 eggs, room temperature
3 cups all-purpose flour
1/2 teaspoon salt
1 tablespoon vanilla extract
1 teaspoon almond extract

Preheat oven to 325 degrees. Grease and flour a 10 inch tube pan.

In a large bowl, beat cream cheese and butter until smooth. Add sugar gradually and beat until fluffy.

Add eggs two at a time, beating well with each addition. Add the flour and salt all at once and mix well. Add vanilla and almond extract and mix well.

Pour into prepared 10 inch tube pan. Bake at 325 degrees F (160 degrees C) for 1 hour and 20 minutes or until a toothpick inserted into center of cake comes out clean.

Blueberry Streusel Coffee Cake

Streusel
1/3 cup sugar
1/2 cup flour
1 teaspoon ground cinnamon
1/8 teaspoon salt
4 tablespoons butter, cold, cut into small pieces

Cake
2 cups flour (spoon into cup and then level)
2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup sugar
4 tablespoons butter, room temperature
1 large egg
1 teaspoon vanilla extract
1/2 cup milk
2 cups fresh or frozen blueberries


Preheat the oven to 375°F. Lightly grease an 8" square pan.

To make the streusel: Mix the sugar, flour, cinnamon, and salt in a small bowl. Cut or rub in the butter until mixture is crumbly. Set aside.

Blend the flour, baking powder, and salt together in a medium-sized mixing bowl.

In a separate bowl, beat together the sugar, butter, egg, and vanilla.

Alternately add the milk and the flour mixture to the sugar/butter mixture, ending with flour. Add blueberries. Stir only enough to blend.

Pour the batter into the prepared pan. Sprinkle the topping over the batter.

Bake the cake for 40 to 45 minutes, or until a toothpick or knife inserted into the center comes out clean.

Lemon Blossoms

1 box yellow cake mix
3 1/2-ounce package instant lemon pudding mix
4 large eggs
3/4 cup vegetable oil
1/4 cup fresh lemon juice

Glaze:
4 cups confectioners' sugar
1/3 cup fresh lemon juice
1 lemon, zested
3 tablespoons vegetable oil
3 tablespoons water

Preheat the oven to 350 degrees F.

Spray miniature muffin tins with cooking spray. Combine the cake mix, pudding mix, eggs, oil and lemon juice and blend well with an electric mixer until smooth, about 2 minutes. Pour a small amount of batter, filling each muffin tin half way. Bake for 12 minutes, cakes should be light golden brown and spring back when touched. Remove from pan and allow to cool on wire racks.

While cooling, make the glaze.  In a mixing bowl, mix together the sugar, lemon juice, zest, oil, and 3 tablespoons water. Mix until smooth.  If too thick add more lemon juice, a teaspoon at a time.

Dip the cupcakes into the glaze or spoon the glaze over the cupcakes. Place on wire racks with waxed paper underneath to catch any drips. Let the glaze set thoroughly, about 1 hour.

Makes 72 mini cakes

Cinnamon Roll Cake

Cake:
3 cups flour
½ tsp. salt
1 cup sugar
4 tsp. baking powder
1½ cup milk
2 eggs, lightly beaten
2 tsp. vanilla
½ cup butter, melted

Topping:
¾ cup butter softened
1 cup brown sugar
2 TB flour
1 TB cinnamon

Glaze:
2 cups powdered sugar
5 TB milk
1 teaspoon vanilla

Preheat oven to 350 degrees.  Grease 9x13 pan.

Mix flour, salt, sugar, baking powder together in a bowl.  Add milk, eggs and vanilla and mix well.

Stir in melted butter, slowly until completely incorporated. Pour into greased pan.

Make topping by mixing softened butter, brown sugar, flour and cinnamon until well blended. Drop spoonfuls over cake mixture evenly.

Swirl topping and cake mixture with a knife.

Bake at 350 for 28-32 minutes.

Once out of the oven make glaze by mixing 2 cups powdered sugar, 5 TB milk and 1 tsp. vanilla. Drizzle over the cake while it's still warm.

Next time:  Cake was good but VERY sugary spots.  Try this next time:  Saw a recipe cut in half cooked in 9 inch round pan.  Thinner batter, thinner topping.  Topping poured in a thin swirl over top.  As it bakes it sinks into cake so you don’t have to swirl with a knife before baking.  Glaze is a little thicker so it holds its shape when poured in a swirl over the cake.

Rum Cake

2 cups All-Purpose Flour
1 1/2 cups sugar
1/2 cup unsalted butter, softened
3.4-ounce box instant vanilla pudding mix
2 teaspoons baking powder
1 teaspoon salt
1/2 cup vegetable oil
1/2 cup milk
4 large eggs
1/2 cup rum, plain or spiced
2 teaspoons vanilla extract
1/4 teaspoon butter-rum flavor (optional but excellent)

Rum Soaking Syrup
8 tablespoons (1/2 cup) unsalted butter
1/4 cup water
1 cup sugar
1/4 teaspoon salt
1/2 cup rum, light or dark, plain or spiced
1/2 teaspoon vanilla extract

Instructions

Preheat oven to 325°F.

Place all of the cake ingredients except the rum, vanilla, and butter-rum flavor in a bowl and beat on medium speed for 2 minutes. Be sure to scrape down the bowl after one minute. Add the rum, vanilla, and flavor to the batter and beat at low speed for another minute.

Spritz a 10- to 12-cup Bundt pan with cooking spray. Pour the batter into the prepared pan and spread level with a spatula.

Bake the cake for 50 to 60 minutes. When done, the cake will test clean using a cake tester.

Leave the cake in the pan to cool slightly while you make the soaking syrup.
In a medium-sized saucepan combine the syrup ingredients, except vanilla. Bring to a rapid boil then reduce to a simmer and cook (without stirring) for about 5 to 8 minutes, until the syrup thickens slightly. Remove from the heat and stir in the vanilla.

Use a long skewer to poke holes all over the cake. Pour about 1/4 cup of the syrup over the cake (still in the pan). Allow the syrup to soak in, then repeat again and again until all the syrup is used.

Cover the pan loosely with plastic wrap and allow the cake to sit overnight at room temperature to cool completely and soak in the syrup. When ready to serve, loosen the edges of the cake and invert onto your serving plate. If the cake won’t release, place it in the oven, turn the oven to 350°F, and warm for 5 to 10 minutes, to soften the syrup. Remove from the oven, and tip the cake onto the serving plate.

Serve with hot coffee or tea. The cake is very moist, fragrant and potent.

Wrap securely (or place under a cake cover) and store at room temperature for several days. Freeze for longer storage, up to 1 month.

Rainbow Cupcakes

White cake mix
Food coloring (red, blue, green, and yellow)
Cupcake Liners
White frosting
Rainbow sprinkles

Food coloring amounts:
Purple = 9 red and 6 blue drops
Blue = 12 drops blue
Green = 12 drops green
Yellow = 12 drops yellow
Orange = 12 yellow and 4 red drops
Red = 18 drops red

Prepare your favorite white cake mix, then divide the batter evenly among six small bowls. Dye each bowl of batter a rainbow color.

Line 16 muffin cups with cupcake liners. Evenly distribute the purple batter among the cups, then the blue, and so on, following the order shown. As you go, gently spread each layer of batter with the back of a spoon to cover the color underneath.

Bake the cupcakes according to your recipe directions and allow to cool.

Frost and sprinkle.  Serve.

Cream Puff Cake

1 cup water
1/2 cup butter
1 cup all-purpose flour
4 eggs
1 (8 ounce) package cream cheese
4 cups milk
 3 (3.5 ounce) packages instant vanilla pudding mix
1 (12 ounce) container frozen whipped topping, thawed
 1/4 cup chocolate syrup Add all ingredients to list

Preheat oven to 400 degrees F (200 degrees C).

In a large heavy saucepan, heat butter and water to boiling over medium-high heat. Add flour and reduce heat to low. Cook and stir until it forms a ball and pulls away from the pan. Remove from heat and transfer to a large bowl. Beat in eggs, one at a time, beating well after each egg.

Spread in bottom and up the sides of an ungreased 9x13 inch pan. Bake at 400 degrees F (200 degrees C) for 35 minutes. Cool completely.

To make the filling: In a large bowl, combine cream cheese and milk and beat until smooth. Add pudding mix and beat until thickened. Spread over cooled shell. Top with whipped topping, and drizzle chocolate syrup over the top.

Caramel Cake

Cake
1/2 cup buttermilk, room temperature
4 large eggs, room temperature
2 teaspoons vanilla extract
2 1/4 cups all-purpose flour
1 1/2 cups granulated sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
3/4 teaspoon salt
16 tablespoons (2 sticks) unsalted butter, cut into 16 pieces and softened

Frosting
12 tablespoons (1 1/2 sticks) unsalted butter, cut into 12 pieces and softened
2 cups packed dark brown sugar
1/2 teaspoon salt
1/2 cup heavy cream
1 teaspoon vanilla extract
2 1/2 cups confectioners' sugar, sifted

For the cake layers: Adjust oven rack to middle position and heat oven to 350 degrees. Grease and flour two 9-inch cake pans. Whisk buttermilk, eggs, and vanilla in large measuring cup. With electric mixer on low speed, mix flour, granulated sugar, baking powder, baking soda, and salt until combined. Beat in butter, 1 piece at a time, until only pea-sized pieces remain. Pour in half of buttermilk mixture and beat over medium-high speed until light and fluffy, about 1 minute. Slowly add remaining buttermilk mixture to bowl and beat until incorporated, about 15 seconds.

Scrape equal amounts of batter into prepared pans and bake until golden and toothpick inserted in center comes out clean, 20 to 25 minutes. Cool cakes in pans 10 minutes, then turn out onto wire racks. Cool completely, at least 1 hour.

For the frosting: Heat 8 tablespoons butter, brown sugar, and salt in large saucepan over medium heat until small bubbles appear around perimeter of pan, 4 to 8 minutes. Whisk in cream and cook until ring of bubbles reappears, about 1 minute. Off heat, whisk in vanilla.

Transfer hot frosting mixture to bowl and, with electric mixer on low speed, gradually mix in confectioners' sugar until incorporated. Increase speed to medium and beat until frosting is pale brown and just warm, about 5 minutes. Add remaining butter, 1 piece at a time, and beat until light and fluffy, about 2 minutes.

To assemble: Place 1 cake round on serving platter. Spread ¾ cup frosting over cake, then top with second cake round. (The cooled frosting stays soft and spreadable longer than other recipes, but it will harden over time. If the frosting does begin to stiffen, you can microwave it for about 10 seconds, or until it returns to a spreadable consistency.) Spread remaining frosting evenly over top and sides of cake. Serve.

Recipe from America’s Test Kitchen

Chocolate Cake 

Ingredient/Measure/Weight 
unsweetened cocoa powder/½ cup + 3 tbsp/2.25 ounces 
boiling water/1 liquid cup/8.25 ounces 
3 large eggs/scant 5 fluid ounces/5.25 ounces 
vanilla/2 ¼ teaspoons/---- 
sifted cake flour/2 1/4 cups + 2 tbsp/8.25 ounces 
sugar/1 ½ cups/10.5 ounces 
baking powder/1 tbsp/---- 
salt/¾ teaspoon/---- 
unsalted butter/1 cup/8 ounces 

 Preheat oven to 350 degrees.  Grease, flour two 9-inch cake pans.  Add wax paper to inside and grease and flour the wax paper.

In a medium bowl whisk together the cocoa and boiling water until smooth.  Cool to room temperature.

In another bowl lightly combine the eggs, ¼ of the cocoa mixture, and vanilla.

In a large mixing bowl combine the remaining dry ingredients and mix on low speed for 30 seconds to blend.  Add the butter and remaining cocoa mixture.  Mix on low speed until the dry ingredients are moistened.  Increase to medium speed (high speed if using a hand mixer) and beat for 1 ½ minutes to aerate and develop the cake’s structure.  Scrape down the sides.  Gradually add the egg mixture in 3 batches, beating for 20 seconds after each addition to incorporate the ingredient sand strengthen the structure.  Scrape down the sides.

Scrape the batter into the prepared pans and smooth the surface with a spatula.  The pans will be about ½ full.  Bake 25 to 35 minutes or until a tester inserted near the center comes out clean and the cake springs back when pressed lightly in the center.  The cakes should start to shrink from the sides of the pans only after removal from the oven.

Let the cakes cool in the pans on racks for 10 minutes.  Loosen the sides with a small metal spatula and invert onto greased wire racks.  To prevent splitting, reinvert so that the tops are up and cool completely before wrapping airtight.

Makes 2 9-inch layers

Serves 12

From The Cake Bible

Pumpkin Sheet Cake with Browned Butter Frosting

1-1/2 cups sugar
1 can (15 ounces) solid-pack pumpkin
1 cup canola oil
4 eggs
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1/4 teaspoon salt
2 teaspoons ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg

1/2 cup unsalted butter
3 1/2 cups powdered sugar
6 tablespoons milk or cream
1/2 teaspoon cinnamon
2 teaspoons vanilla extract

In a large bowl, beat the sugar, pumpkin, oil and eggs. Combine the flour, baking powder, baking soda, salt cinnamon, cloves and nutmeg; gradually add to pumpkin mixture and mix well.

Pour into a greased 15-in. x 10-in. x 1-in. baking pan. Bake at 350° for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack.

For the frosting (by hand):  While cake is baking, melt the butter in a saucepan over medium heat. Continue cooking the butter. It will foam and start to turn brown. Once it is a deep golden brown, turn off heat. Whisk in powdered sugar, cream, cinnamon, and vanilla. If too thick add a bit more cream. Pour over hot cake when it comes out of the oven.

Serves 24

Carrot Cake (Sheet Pan)

2 cups Sugar
1 cup Vegetable Oil
4 whole Eggs
2 cups All-purpose Flour
1/2 teaspoon Salt
1 teaspoon Baking Soda
1 teaspoon Baking Powder
1 teaspoon Ground Cinnamon
2 cups Grated Carrots

1 stick Regular Butter, Softened
1 package (8 Oz) Cream Cheese
1 pound Powdered Sugar
2 teaspoons Vanilla
1 cup Pecans, Chopped Finely

Preheat oven to 350F

Mix together the sugar, oil and eggs in a large bowl. In another bowl, mix together flour, salt, baking powder, baking soda and cinnamon. Add dry mix to wet mix and combine. Then add carrots and mix well. Pour into a greased and floured pan (bundt, sheet cake, or 9 x 13) and bake at 350F until done, 25 (sheet cake) to 50 (Bundt pan) minutes, depending on the pan you use.

Cool completely.

Icing:

In large bowl, cream butter and cream cheese. Add sugar and vanilla and blend, then mix in the nuts. Spread on cooled carrot cake.

Serves 16