Cakes

Cakes are such a versatile dessert; they can be made in many different shapes and sizes, different flavors and different icings and decorations, making them perfect for anyone. They can range from an enormously tall and elaborate wedding cake to a small homemade cake for someone’s birthday. Cakes are very often the go to dessert for celebrations of any kind because they can quite easily feed large groups of people.
From my younger days I remember that the cake of choice for kid birthday parties would be the chocolate caterpillar cake. This was a like a long Swiss roll cake which was completely covered in chocolate and it had eyes and feet and even m&ms for colorful spots on its back. This was always the most exciting part about going to birthday parties.
Carrot cake is a great cake which is less used for parties and celebrations but more just as a general dessert. Some people find it strange that a cake would have carrot in it but I find carrot cake delicious. Cream cheese is usually used in carrot cake instead of frosting with a little whipped cream on the top. The cake also usually contains some fruit such as sultanas or even orange which gives it a sweeter fruity flavor. There is also a bit of spice to the cake which comes from the cinnamon or other spices used. This cake can also be quite healthy as shown in this recipe from http://www.eatingwell.com/.

Cake
1 20-ounce can crushed pineapple
2 cups whole-wheat pastry flour, (see Ingredient Note)
2 teaspoons baking soda
1/2 teaspoon salt
2 teaspoons ground cinnamon
3 large eggs
1 1/2 cups granulated sugar
3/4 cup nonfat buttermilk, (see Tip)
1/2 cup canola oil
1 teaspoon vanilla extract
2 cups grated carrots, (4-6 medium)
1/4 cup unsweetened flaked coconut
1/2 cup chopped walnuts, toasted (see Tip)
Frosting
12 ounces reduced-fat cream cheese, (Neufchâtel), softened
1/2 cup confectioners' sugar, sifted
1 1/2 teaspoons vanilla extract
2 tablespoons coconut chips, (see Ingredient Note) or flaked coconut, toasted

Preparation
To prepare cake: Preheat oven to 350°F. Coat a 9-by-13-inch baking pan with cooking spray.
Drain pineapple in a sieve set over a bowl, pressing on the solids. Reserve the drained pineapple and 1/4 cup of the juice.
Whisk flour, baking soda, salt and cinnamon in a medium bowl. Whisk eggs, sugar, buttermilk, oil, vanilla and the 1/4 cup pineapple juice in a large bowl until blended. Stir in pineapple, carrots and 1/4 cup coconut. Add the dry ingredients and mix with a rubber spatula just until blended. Stir in the nuts. Scrape the batter into the prepared pan, spreading evenly.
Bake the cake until the top springs back when touched lightly and a skewer inserted in the center comes out clean, 40 to 45 minutes. Let cool completely on a wire rack.
To prepare frosting and finish cake: Beat cream cheese, confectioners’ sugar and vanilla in a mixing bowl with an electric mixer until smooth and creamy. Spread the frosting over the cooled cake. Sprinkle with toasted coconut.