Crushed pineapple: Reduce the milk and vinegar mixture by 1/2 cup and add 1/4 cup extra flour to the batter.Drain one 8 oz. can of crushed pineapple. Stir in with the grated carrot. Bake, cool ...

1 8 ounce package of cream cheese, room temperature; 8 tablespoons (1 stick) unsalted butter, room temperature; 1 teaspoon vanilla extract; 3 cups powdered sugar ...

2 cups (8½ ounces) plus 2 tablespoons flour, divided. 1 1/3 cup light brown sugar. 1/2 teaspoon salt. 2 teaspoons baking powder. 1/2 teaspoon baking soda ...

2. Line a sheet pan with foil. Put the carrots chunks on the tray and spritz them with enough oil to coat them. Massage them with your hands to ensure thorough coating.

Oil keeps carrot cake moist and helps it last for days (if it doesn’t get gobbled up on the first day). ... Recipe: The ultimate carrot cake. Serves: 8 to 10. Ingredients: Carrot cake.