Festive Flag Cake

We had this for the 4th of July weekend. Wow, was it yummy! We'll be making this again even if it's not for the 4th and putting fresh fruit on top. If you make it, you won't be disappointed. You can tell that I was so excited to dig in and then forgot to take a picture of the masterpiece so use your imagination and think of those other two pieces fitting nicely into the pan. :)

1 prepared angel food cake, sliced
2 cups whipping cream
2 Tbsp. granulated sugar
1 tsp. vanilla
1/4 cup milk
8 oz. cream cheese
2 cups powdered sugar
2 pints raspberries* (or 1 pint strawberries)
1 pint blueberries

Combine whipping cream, vanilla, granulated sugar, and ¼ milk in a bowl. Beat until soft peaks form. In a separate bowl combine cream cheese and powdered sugar. Fold into whipping cream mixture. In a 9x13 pan, spread 1/3 of the whipped cream mixture, a layer of cake slices, and repeat, ending with the remaining 1/3 of the whipped cream mixture on top. Top with raspberries and blueberries in the shape of a US flag. Refrigerate overnight before serving

Carrot Cake

INGREDIENTS
4 eggs
1 1/4 cups vegetable oil
2 cups white sugar
2 teaspoons vanilla extract
2 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons baking powder
1/2 teaspoon salt
2 teaspoons ground cinnamon
3 cups grated carrots
1 cup chopped pecans
FROSTING
1/2 cup butter, softened
8 ounces cream cheese, softened
4 cups confectioners' sugar
1 teaspoon vanilla extract
1 cup chopped pecans

DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
In a large bowl, beat together eggs, oil, white sugar and 2 teaspoons vanilla. Mix in flour, baking soda, baking powder, salt and cinnamon. Stir in carrots. Fold in pecans. Pour into prepared pan.
Bake in the preheated oven for 40 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
To Make Frosting: In a medium bowl, combine butter, cream cheese, confectioners' sugar and 1 teaspoon vanilla. Beat until the mixture is smooth and creamy. Stir in chopped pecans. Frost the cooled cake.