You may have seen this before...

... but it's worth repeating.  And current for me, since I made this tonight:

Carrot Cake (which people who don't even like carrot cake will like)

Pre-heat oven to 350 degrees.  Spray a cookie sheet or 9X13 pan with spray.

In a large bowl, blend with a whisk:

4 eggs (or 1 c. Eggbeaters)
2 cups of sugar
1 1/2 cups vegetable oil (canola)
3 X 4 oz. jars of carrot baby food or
     1 1/2 cups cooked carrots, pureed with minimal water

In a smaller bowl, whisk together:

2 cups flour
2 tsp. baking SODA
1 tsp. salt
3 tsp. cinnamon

Add the whisked dry ingredients to the wet ingredients and whisk all together until well blended.  Pour into prepared cookie sheet or pan.  Bake 20-25 minutes, longer for the 9X13 pan, until the center springs back when touched.  Cool before frosting.

Cream cheese frosting:

4 oz. cream cheese
1/2 cup butter or margarine, softened
1/2 tsp. vanilla extract
1 3/4 cups powdered sugar.

Blend all ingredients in your dry ingredients bowl until smooth.  Spread on cake.

I made this tonight after attending Vespers where I learned that tomorrow's Italian-themed charity brunch could use more desserts.  I'm not a fan of Italian pastries since I don't care for anise (although I do like ricotta pie from Virgilio's).  So, I figured I could make my carrot cake quickly and then decorate the frosting with red, white and green frosting to make an Italian flag.  Voila!  Dessert is in the fridge, ready for tomorrow.