1/4 lb. butter, softened

3/4 lb. confectioners sugar

10 oz. cream cheese, softened

1 1/2 tablespoons vanilla

2 teaspoons lemon juice

Using paddle attachment on mixer, cream butter on a medium-low speed until pale yellow in color. Add the confectioners sugar to the butter, until it releases off sides of bowl. Add cream cheese and beat until fully incorporated and smooth. Add vanilla and lemon juice, mix until incorporated.

1 carrot, peeled and julienned

4 cups water

2 cups sugar, plus more for coating

Place carrots, sugar and half of the water in a pot and bring to a boil. Reduce by 3/4, then add the remaining water and reduce by 3/4 again. Strain carrots and toss in a bowl with sugar until coated well and not sticking together. Cool in a single layer on towels.

1 1/2 cups all purpose flour

1 1/2 cups granulated sugar

1/2 teaspoon salt

1 1/2 teaspoon baking soda

1 1/2 teaspoon cinnamon

3/4 cup oil

3 eggs

1 1/2 tablespoons vanilla

1/2 cup pecans

3/4 cup carrots, cooked and pureed

1/4 cup crushed pineapple

Preheat oven to 300 degrees.

Sift all dry ingredients. Add oil, eggs and vanilla and combine thoroughly. Fold in pecans, carrots and pineapple. Line cake pans with butter and coat with flour.

Pour 4 ounces of batter into each pan and bake at 300 for 30 minutes. When done, the cake should be set in the center and edges should be starting to pull away from the sides.

3 cups granulated sugar

1 cup water

1 oz. corn syrup

2 cups heavy cream

1/4 lb. butter

1 vanilla bean, split and scraped

1 oz. dark rum

Combine sugar, water and corn syrup in saucepan and bring to a low boil over medium heat. Reduce heat to low and cook to an amber color. Brush sides of pan with water as needed. Do not stir. Heat butter, cream and vanilla beans in a separate pan until butter is melted. When sugar mixture reaches a dark amber color, remove from heat and slowly add in butter and cream mixture, stirring constantly. Add in rum and cool at room temperature, stirring periodically.