Carrot Cake and Cream Cheese Frosting

1 lb. bag carrots, grated
2 c. flour
1½ c. sugar
1¼ c. canola oil (or less)
4 eggs
2 tsp. cinnamon
2 tsp. baking powder
2 tsp. baking soda
1 tsp. salt
1 c. chopped pecans, optional
1 recipe for cream cheese frosting

Grease and flour 3 9-inch cake pans. Put oil in blender; add peeled cut carrots. Puree. Add eggs, one at a time. In a separate bowl, combine flour, sugar, cinnamon, baking powder, baking soda, and salt. Add blender mixture to bowl and mix well. Pour into pans and bake 30 minutes. Frost with cream cheese frosting.
*If making mini cupcakes, bake for 12 minutes.

Cream Cheese Frosting

1 8-oz. pkg. cream cheese, softened
½ c. butter, softened
1½ lbs. powdered sugar
1 tsp. vanilla

Mix well. Spread on carrot cake.

Monkey Bread

12 Tbsp. butter, melted
2 16-oz. tubes refrigerated biscuit dough
2 c. sugar
1 Tbsp. ground cinnamon

Position a rack in the lower third of the oven and preheat to 350 degrees. Brush the Bundt pan with some of the butter to lightly coat.

Cut the biscuits into quarters. Combine the sugar and cinnamon in a large bowl and stir together.

Working in batches, toss the biscuits in the melted butter, roll them in the sugar mixture to lightly coat, and add them to the Bundt pan.

Cover the pan with foil and bake for 35 min. Remove the foil and bake until puffed and golden brown, 10-15 min. more. Loosen the bread from the sides of the pan with a knife or spatula. Carefully invert the pan onto a serving plate, remove the pan, and serve hot.