Decadent Dessert Recipes

Key Lime Pie

This is a very simple, yet a very Decadent Dessert. You are bound to get rave reviews on this like I have. This has become one of our family’s and extended family’s desserts. Even my 20 year old son makes this and gets wonderful compliments. It has only 4 ingredients.

• 1 14-ounce can of sweetened condensed milk
• 5 ounces of Key Lime Juice
• 8 ounces whipped topping, thawed
• 9 inch prepared crumb pie crust
Thoroughly mix the Key Lime Juice with the sweetened condensed milk until well blended. Gently fold the whipped topping in mix well. Spoon the mixture into your prepared crumb crust. Chill in the refrigerator overnight, or for at least six hours. Garnish with more whipped topping and lime slices, if desired. This makes a cold, refreshing frozen desert, too. Freeze before garnishing.

Key Lime Pie

Key Lime Pie

Carrot Cake

Carrot Cake is my husband’s all time favorite dessert. There are certain restaurants he gets this at each time we go. He also asks for one on each birthday.

• 1-3/4 cups sugar
• 3/4 cup vegetable oil (I use 1/4 cup oil and 1/2 cup applesauce)
• 1 teaspoon vanilla extract
• 4 eggs
• 2 cups all-purpose flour
• 1/2 teaspoon ground nutmeg
• 1-1/2 teaspoons cinnamon
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 2 cups lightly packed shredded carrots
• 1 can (8 ounces) pineapple tidbits, drained
• 3/4 cup chopped walnuts (I usually skip the walnuts and add raisins instead.)

Preheat oven to 350 degrees F. Grease and flour a 13×9-inch baking pan or two 9-inch round pans. In a mixing bowl, beat together the sugar, oil, and vanilla just until combined. At medium speed, beat in the eggs one at a time. Stir in the flour, nutmeg, cinnamon, baking powder, and baking soda. Add the carrots, pineapple, and nuts. Stir just until combined. Pour the batter into the prepared pan. Bake until a knife inserted into the center comes out clean, about 45 minutes. Remove from the oven, place onto a rack, and let cool.

Cream Cheese Frosting
• 6 ounces (2 small packages) softened cream cheese (I usually use 8 oz. and add more powdered sugar)
• 6 tablespoons softened butter
• 1 teaspoon minced orange peel (optional)
• 2 to 2-1/4 cups sifted confectioners’ sugar
For frosting: Combine all ingredients and beat until smooth. Adjust the amount of confectioners’ sugar, depending on how stiff you like the icing to be.

I slice the round cakes in half, and stack cake, frosting, etc. so it is a 4 layered cake.

Carrot Cake

Carrot Cake


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