Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking pan.

In a large bowl, whisk together the flour, granulated sugar, brown sugar, baking powder, cinnamon, nutmeg, and salt.

Create a well in the dry mixture; add the eggs and oil or melted butter. Mix until smooth.

Fold in the shredded carrots and nuts if using.

Pour the batter into the prepared pan and spread evenly. Bake for 25-30 minutes or until a toothpick comes out clean.

Allow to cool completely before cutting into squares. Optionally, frost with cream cheese frosting.

Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.

In a large bowl, whisk together flour, sugar, baking soda, baking powder, salt, and pumpkin pie spice.

In another bowl, mix together oil, eggs, pumpkin puree, and vanilla extract. Combine the wet and dry ingredients and mix until just combined.

Divide the batter evenly between the prepared pans.

Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.

Allow cakes to cool for 10 minutes before transferring to wire racks to cool completely.

For the frosting, beat together cream cheese, caramel sauce, and powdered sugar until smooth. Add milk as needed to reach desired consistency.

Once cakes are cool, frost the top of one layer, place the second layer on top, and frost the top and sides of the cake.

Drizzle additional caramel sauce on top before serving.

Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan. Line it with parchment paper for easy removal.

In a medium bowl, whisk together the flour, baking powder, and salt. Set this mixture aside for later.

In a large mixing bowl, cream the softened butter and granulated sugar together until the mixture is pale and fluffy, about 3 minutes.

Add the eggs one at a time, beating well after each addition. Then, mix in the vanilla, lemon zest, and fresh lemon juice until everything is well combined.

Gradually add the flour mixture in three parts, alternating with the buttermilk. Start and end with the flour mixture. Be careful not to overmix—just combine until incorporated!

Pour the batter into the prepared loaf pan and smooth the top. Bake for 50–60 minutes or until a toothpick inserted into the center comes out clean.

While the cake is baking, whisk together the quarter cup of lemon juice and the three tablespoons of powdered sugar in a small bowl to make the syrup.

Once the cake is finished, let it sit in the pan for 10 minutes. Poke holes in it with a skewer, then brush the warm syrup all over the cake. Allow it to cool completely in the pan.

For the glaze, mix the sifted powdered sugar, lemon juice, and milk until smooth. Drizzle this over the cooled cake and let it set before serving.

Preheat your oven to 350°F (175°C) and prepare a baking dish by greasing it lightly.

In a large mixing bowl, combine all your wet ingredients: canola oil, vanilla extract, vinegar, molasses, and water. Mix until smooth.

In another bowl, whisk together the dry ingredients: flour, granulated sugar, baking powder, baking soda, cinnamon, ground ginger, ground cloves, and salt until well combined.

Create three wells in the dry ingredient mixture. Pour the wet ingredients into the wells, being careful not to disturb the dry ingredients too much.

Gently mix everything together until just combined—don’t overmix!

Pour the batter into your prepared baking dish and smooth the top.

Bake in the preheated oven for about 30-35 minutes, or until a toothpick inserted in the center comes out clean.

Let the cake cool in the pan for a few minutes, then transfer it to a wire rack to cool completely before serving.

Preheat your oven to 350°F (175°C). Grease and flour three 9-inch round cake pans.

In a medium bowl, whisk together flour, baking powder, and salt. Set aside.

In a large bowl, cream together the softened butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla.

Gradually add the flour mixture to the creamed mixture alternating with milk, begin and end with the flour mixture. Mix until just combined.

Divide the batter equally among the prepared cake pans. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.

Allow the cakes to cool in pans for 10 minutes, then turn out onto wire racks to cool completely.

Once cooled, spread caramel frosting between the layers and on top of the cake. Drizzle with additional caramel sauce and sprinkle with chopped nuts and crunchy caramel topping if desired. Enjoy!

Preheat the oven to 350°F (175°C). Grease a 9-inch springform pan.

Combine crushed cookies and melted butter, press the mixture into the bottom of the springform pan to form the crust.

In a saucepan over low heat, melt the chocolate chips, stirring until smooth. Remove from heat and let it cool slightly.

In a bowl, whisk eggs and sugar until light and fluffy. Gradually add the melted chocolate and vanilla extract, mixing until combined.

In a separate bowl, whip the heavy cream until soft peaks form. Gently fold the whipped cream into the chocolate mixture until fully incorporated.

Pour the chocolate mousse over the cookie crust in the springform pan and smooth the top.

Refrigerate for at least 4 hours, or overnight, to set.

Before serving, top with whipped cream. Enjoy!