• 4 eggs
• 1 1/4 cups vegetable oil
• 2 cups white sugar
• 2 tsp vanilla extract
• 2 cups all-purpose flour
• 2 tsp baking soda
• 2 tsp baking powder
• 1/2 tsp salt

• 2 tsp ground cinnamon
• 3 cups grated carrots
• 1 cup chopped pecans
• 1/2 cup butter, softened
• 8 oz. cream cheese, softened
• 4 cups confectioner's sugar
• 1 tsp vanilla extract
• 1 cup chopped pecans

1. Preheat oven to 350.
2. Grease and flour a 9x13 inch pan.
3. In a large bowl, beat together eggs, oil, white sugar and vanilla.
4. Mix in flour, baking soda, baking powder, salt and cinnamon.
5. Stir in carrots. Fold in pecans.
6. Pour into greased pan.
7. Bake for 40 to 50 minutes, or until a toothpick comes out clean.
8. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.

To Make Frosting:

9. In a medium bowl, combine butter, cream cheese, confectioner's sugar and vanilla.
10. Beat until the mixture is smooth and creamy.
11. Stir in chopped pecans.
12. Frost the cooled cake.

• 1 (2-3 lb) butternut squash, peeled and seeded
• 2 Tbsp butter

• 1 medium onion, chopped
• 6 cups chicken broth
• 1 tsp nutmeg
• Salt and pepper to taste

1. Cut squash into 1-inch chunks.
2. In large pot melt butter. Add onion and cook until translucent, about 8 minutes.
3. Add squash and chicken broth.
4. Bring to a boil.
5. Reduce heat to a simmer and cook until squash is tender, about 20 minutes.
6. Using an immersion blender, blend until soup is smooth.
7. Season with nutmeg, salt, and pepper.

• 1 cup steel cut oats
• 4 cups water
• 1/4 cup sugar

• 1/4 cup brown sugar
• 1/2 cup pumpkin
• 2 tsp pumpkin pie spice

1. Add water to a medium sized sauce pan, bring to a boil.
2. Stir in oats and reduce heat to medium-low.
3. Simmer for 30 minutes.
4. Stir in sugar, brown sugar, and pumpkin pie spice.
5. Mix in pumpkin and stir well.

• 2 cups milk
• 2 Tbsp canned pumpkin
• 2 Tbsp sugar
• 2 tsp vanilla extract

• 1/2 tsp pumpkin pie spice
• 1/2 cup espresso or very strong coffee

1. Combine milk, pumpkin and sugar in a small saucepan.
2. Heat until very hot (do not boil).
3. Remove from heat and add vanilla and pumpkin pie spice.
4. Blend or whisk until frothy.
5. Combine milk mixture with hot espresso.

**Makes two servings**