Carrot Cake with Cream Cheese Frosting

Ingredients

• 3 cups grated carrots
• 2 cups all-purpose flour
• 2 cups white sugar
• 2 teaspoons baking soda
• 1 teaspoon baking powder
• 1/4 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 9×13 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.

Pina Colada Cheesecake Recipe

Ingredients

• 15 shortbread cookies, crushed
• 1 cup flaked coconut, toasted
• 3 tablespoons butter, melted
• FILLING:
• 3 packages (8 ounces each) reduced-fat cream cheese
• 3/4 cup sugar
• 3/4 cup cream of coconut
• 3 tablespoons 2% milk
• 3/4 teaspoon rum extract
• 3 eggs, lightly beaten
• TOPPING:
• 1/2 fresh pineapple, peeled and cored
• 3 tablespoons apple jelly

Directions

• Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan.
• In a small bowl, combine cookie crumbs and coconut; stir in butter. Press onto the bottom of prepared pan. Place pan on a baking sheet. Bake at 325° for 8-10 minutes or until set and lightly browned. Cool on a wire rack.
• In a large bowl, beat cream cheese and sugar until smooth. Beat in the cream of coconut, milk and extract. Add eggs; beat on low speed just until combined. Pour over crust. Place springform pan in a large baking pan; add 1 in. of hot water to larger pan.
• Bake at 325° for 1-1/4 to 1-1/2 hours or until center is just set and top appears dull. Remove springform pan from water bath. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight.
• Thinly slice pineapple; arrange on cheesecake. Warm apple jelly; brush over pineapple. Refrigerate until chilled. Just before serving, garnish with blossoms if desired.
  
• Yield: 12 servings.