Well, New Year's eve is only 5 days away! & this year I'm going to make a few yummy things ... This year I've got a sweet tooth & so, I'll be making cakes!
I chose to make the fantastically yummy Caramel Pecan Cheesecake & Vanilla Cupcakes & a mouth-watering version of Carrot Cake with snow-white cream cheese frosting!
Doesn't that sound delicious?
Here is the recipe for the Carrot Cake:

Ingredients:
2 cups flour
2 tsp. Baking powder
1 1/2 tsp. Baking soda
1 tsp. Salt
2 tsp. Ground cinnamon
4 eggs
2 cups Sugar
1 1/2 cup Oil
2 cups Grated raw carrots
1 can crushed pineapple
1/2 cup Chopped nuts

Preheat oven.
Sift together flour, baking powder, soda, salt & cinnamon. Beat eggs & add sugar. Let stand until sugar dissolves, about 10 minutes. Stir in oil, carrots, drained crushed pineapples & nuts. Turn into 1 (13 x 9 inch) pan & bake at 350 degrees for about 55 minutes or until cake springs back when lightly touched. Cool in pan about 10 minutes, then turn onto wire racks to cool completely.

To make the cream cheese frosting, you need:
1/2 cup Butter
1 (8 oz.) pkg. Cream cheese, softened
1 tsp. Vanilla
400 gram Powdered sugar

Combine butter, cream cheese & vanilla in large bowl & beat until well blended. Add powdered sugar gradually, beating vigorously. If too thick, thin with milk to spreading consistency. Frost top & sides of cake.
Enjoy!