Ya! Here in da Nort woodz  ve do da karot kake walk. It iz old pie rezipe. Ve valk to da fridge, take tree karots, remove greens and chop da karots fine.

Den ve put one cup of da apple joos in da bowl and add one cup uv da bunny basic T pellets. Pour into da pie pan and mash down until firm.

Lay karot topz on dat, cross in a herringbone weave.

Get bunny and set on top of karot topz in pie dish. Find Snickers bar, remove wrapper and eat vile vatching bunny eat da karot pie.

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Rabbitpam!!! I swear we are on same wave length sometimes! I was just coming to post carrot cake recipe I plan to do for Jersey’s anniversary. Carrot, ground oats, pellets etc….I do like addition of Snickers bar thou………I looove Snickers!

Hee hee *GIGGLE* I like that recipe!

Mimz, for carrot cake, despite me trying to yank your heinee back on the wagon – I use this one is from Paula Deen and don’t even think about the calories…yikes:

2 Cups all purpose flour

2 cups sugar

2 teaspoons baking soda

2 teaspoons cinnamon

1 teaspoon salt

4 eggs

1 1/2 cups of vegetable oil

3 cups grated carrots

1 1/2 cups chopped pecans (optional)

Preheat oven to 350 degrees.  In a large bowl, combine flour, sugar, baking soda, cinnamon & salt.  Add eggs and vegetable oil and mix well; add carrots and pecans.  Pour into three 9-inch round greased & floured cake pans.  Bake for approximately 40 minutes.  Remove from oven and cool for 5 minutes.  Remove from pans, place on waxed paper and allow to cool completely before frosting.

Cream Cheese Frosting:

One 8-ounce package of cream cheese

8 tablesppons (1 stick) of butter

One 8-ounce box of powdered sugar

1 teaspoon of vanilla

1/2 cup chopped pecans

Combine all ingredients except for nuts and beat until fluffy.  Stir in nuts.  Frost cake.

O.K. now for the healthy side, a recipe for vanilla pound cake from Weight Watchers:

Vanilla Pound Cake   [script removed]  [script removed]    <a target=_blank href="javascriptrintPage()”>  <a target=_blank href="javascriptrintPage()”>Print    [script removed]  [script removed]Email      cakes   POINTS® Value: 5 Servings:  12 Preparation Time:  10 min Cooking Time:  65 min Level of Difficulty:  Easy   Three words: moist, sweet, delicious. A terrific go-to dessert for any occasion. Ingredients 1 sprays cooking spray 2 large egg(s) 3 large egg white(s) 2 1/2 tsp vanilla extract 1 tsp almond extract 8 oz light cream cheese 3 1/2 Tbsp unsalted butter 1 1/3 cup sugar 3/4 tsp baking powder 1/4 tsp table salt 1 3/4 cup all-purpose flour Instructions Preheat oven to 350ºF. Coat a 9-inch loaf pan with cooking spray. In a medium bowl, whisk together eggs, egg whites, vanilla extract and almond extract; set aside. In a large mixing bowl, using an electric mixer, beat together cream cheese and butter until blended. Beat in sugar, baking powder and salt until blended. Beat in flour and egg mixture, little by little, beginning and ending with flour. Pour batter into prepared loaf pan and bake until a wooden toothpick inserted in center of cake comes out clean, about 55 to 65 minutes. Cool cake in pan on a wire rack. Cut into 12 slices and serve. Yields 1 slice per serving.

Ooooh Yummy yummy!

I have recipe for Carrot Buns – seriously, no pun intended!   It’s not overly carroty but I like the spices in it. I get bit more heavy handed with the nutmeg.

CARROT BUNS

6OZ MARGARINE AT ROOM TEMP
31/2OZ DARK BROWN SUG
1 EGG (ROOM TEMP)
1 TBSP WATER
8OZ GRATED CARROT
5OZ PLAIN FLOUR
1 tSP BAKING POWDER
1/2 tSP BICARB SODA
1 tSP GROUND CINNAMON
1/4 tSP GRATED NUTMEG
1/2 tSP SALT

1.PREHEAT OVEN TO 350F/180C/GAS 4
GREASE 12 CUP TRY OR USE PAPER CASES
2.CREAM MARG AND SUG TIL LIGHT &FLUFFY.  BEAT IN EGG AND WATER.
3. STIR IN CARROTS
4. SIFT OVER FLOUR, BAKING POWDER, BICARB SPICES &SALT. STIR TO BLEND
5.SPOON INTO TRAY CUPS, FILL ALMOST TO TOP.  BAKE TIL TOPS SPRING BACK WHEN LIGHTLY TOUCHED,
ABOUT 35 MINUTES.  LET STAND 10 MINS THEN TRANSFER TO RACK.
6. EAT!

I just couldn’t resist.

Seriously, here’s a recipe I found on Weight Watchers for a carrot cake, if anyone wants an alternative to the DELICIOUS recipes already posted. I can’t vouch for it since I haven’t made it, but you’ll get the idea. Substitutions are the key to WW recipes.

LOW FAT CARROT CAKE

Ingredients:

6 egg whites
1 1/3 cups white sugar
1 cup applesauce
1/2 cup skim milk
1 1/2 teaspoons vanilla extract
1/4 teaspoon ground cloves
1/2 teaspoon ground nutmeg
1 tablespoon ground cinnamon
2 teaspoons baking soda
1 cup whole wheat flour
1 cup all-purpose flour
1 (8 ounce) can crushed pineapple with juice
2 cups shredded carrots
1/2 cup chopped walnuts
1/2 cup raisins

Instructions:

In large mixing bowl, beat egg whites.

Slowly beat in sugar, then applesauce, skim milk, and vanilla.

Stir in with a spoon the dry ingredients, (cloves, nutmeg, cinnamon, baking soda, flour), in order given.

Stir in, one ingredient at a time, pineapple (with juice), carrots, walnuts, and raisins.

Pour into lightly greased (use non-fat cooking spray) 9 x 13 inch pan.

Bake in a preheated 350 degrees F ( 175 degrees C ) oven for 35 – 40 minutes. It is done when toothpick inserted in center comes out clean.

(That bunny is a stranger I found online with a google search.)

Thanks Pam! I tried looking on the WW web site for a healthy alternative but all I got was the vanilla pound cake.