Carrot Cake

4 eggs
1 1/2 cups vegetable oil
2 cups flour
1 1/2 cups honey
2 teaspoons baking soda
2 teaspoons baking powder
2 teaspoons bground cinnamon
1/4 teaspoon salt
3 cups grated carrots
1 1/2 cups coarsely chopped pecans or walnuts, if desired
Cream Cheese Icing (recipe follows)

Preheat oven to 350 degrees. Grease and flour 13x9-inch baking pan. Beat eggs and oil in small bowl. Combine flour, honey, bbaking soda, baking powder, cinnamon and salt in large bowl. Add egg mixture; mix well. Stir in carrots and nuts (if desired). Pour into prepared pan. Bake 30 to 35 minutes or until wooden pick inserted into center comes out clean. Cool completely on wire rack. Spread with Cream Cheese Icing.

Cream Cheese Icing:
Combine 16 ounces powdered sugar, 1 package (8 ounces) cream cheese, softened, 1/2 cup butter, softened and 1 teaspoon vanilla in medium bowl. Beat until smooth.

We are not fans of cake but carrot cake is always a favorite. This is nice moist cake! =)

Miniature Cheesecakes

1/3 cup graham crackers crumbs

1 tablespoon butter, melted

1 tablespoon sugar

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1 8-oz pkg. cream cheese, softened

1/4 cup sugar

1 1/2 teaspoons lemon juice

1/2 teaspoon grated lemon peel

1/4 teaspoon vanilla

1 egg

Cherry, strawberry, or other favorite preserves

Combine crumbs, butter and sugar. Press rounded measuring tablespoonful of crumb mixture onto bottom of each of six paper-lined muffin cups. Bake at 325 F, 5 minutes.

Combine cream cheese, sugar, juice, peel, and vanilla, mixing at medium speed on electric mixer until well belnded. Blend in egg; pour over curst, filling each cup 3/4 full. Bake at 325 F, 25 minutes. Cool before removing from pan. Chill. Top with preserves just before serving.

6 servings.

You can make this ahead and freeze them. This is a family favorite =)