Carrot Cake with Cream Cheese Frosting

Awesome Carrot Cake with Cream Cheese Frosting
By: Tracy Kirk
"A moist, dense and delicious cake."

Prep Time: 30 Min
Cook Time: 40 Min
Ready In: 1 Hr 40 Min

Original Recipe Yield 1 - 9x13 inch cake

Ingredients
• 3 cups grated carrots
• 2 cups all-purpose flour
• 2 cups white sugar
• 2 teaspoons baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 4 eggs
• 1 1/2 cups vegetable oil
• 1 1/4 teaspoons vanilla extract
• 1 (8 ounce) can crushed pineapple with juice
• 3/4 cup chopped pecans
•
• 3 1/2 cups confectioners' sugar
• 1 (8 ounce) package Neufchatel cheese
• 1/2 cup butter, softened
• 1 1/4 teaspoons vanilla extract
• 1 cup chopped pecans
Directions
1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
2. In a large bowl, combine grated carrots, flour, white sugar, baking soda, baking powder, salt and cinnamon. Stir in eggs, oil, 1 1/4 teaspoon vanilla, pineapple and 3/4 cup chopped pecans. Spoon batter into prepared pan.
3. Bake in the preheated oven for 30 to 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
4. To Make Frosting: In a medium bowl, combine confectioners' sugar, Neufchatel cheese, 1/2 cup butter or margarine and 1 1/4 teaspoons vanilla. Beat until smooth, then stir in 1 cup chopped pecans. Spread on cooled cake.
Nutritional Information

Amount Per Serving Calories: 430 | Total Fat: 26.5g | Cholesterol: 53mg

Source:Allrecipes.com



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Rice Noodle Salad with Chicken

Rice Noodle Salad with Chicken
* Contributed by Grace Parisi
* ACTIVE:
* TOTAL TIME: 30 MIN Plus Overnight Chilling
* SERVINGS: 8

Recipe: Rice Noodle Salad with Chicken
Ingredients

1. 4 scallions, white and light green parts thinly sliced, dark greens reserved
2. 3 lemongrass stalks, smashed with the flat side of a knife
3. 1/4 cup minced fresh ginger
4. 1/2 cup Asian fish sauce
5. 1 1/2 pounds boneless, skinless chicken breasts, halved lengthwise
6. 2 serrano chiles, seeded and thinly sliced
7. 1 large garlic clove, minced
8. 1 tablespoon sugar
9. 1/4 cup mirin
10. 1/4 cup rice vinegar
11. 1 pound pad thai rice noodles
12. 1 small jicama (about 1 pound), peeled and cut into fine matchsticks
13. 1/4 pound mung bean sprouts
14. Peanuts, cilantro and lime wedges, for serving

1. In a soup pot, combine the dark scallion greens with the lemongrass, 2 tablespoons of the ginger and 2 tablespoons of the fish sauce. Add 8 cups of water and bring to a boil. Simmer for 20 minutes. Add the chicken and simmer over low heat just until cooked, about 10 minutes. Remove the chicken. Strain the liquid into a heatproof bowl and let cool. Shred the chicken, add it to the liquid and refrigerate overnight.
2. In a small bowl, combine the chiles, garlic, sugar, mirin and vinegar with the remaining 2 tablespoons of ginger and 6 tablespoons of fish sauce. Refrigerate overnight.
3. Bring a large pot of water to a boil. Cook the noodles until al dente, about 6 minutes. Drain and cool under running water. Cut into 6-inch lengths and pat dry, shaking the colander occasionally. Transfer the noodles to a bowl along with the jicama, bean sprouts, sliced scallions and the dressing. Drain the chicken and add it to the salad. Serve with peanuts, cilantro and lime wedges.

Make Ahead The chicken and dressing can be refrigerated overnight.

Source:www.foodandwine.com
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