Carrot Cake

Ingredients

2 cups all purpose flour
1 cup sugar
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
2 tsp cinnamon
pinch of nutmeg
pinch of ground ginger
5 tbsp cold butter, diced
2/3 cup Sargento whole milk ricotta cheese
2/3 cup whole milk
3/4 cup shredded raw carrots

Instructions

Preheat the oven to 375F. Grease a bundt pan with butter and sprinkle with flour. Dust off the flour excess. In a food processor add the flour, sugar, baking soda, baking powder, cinnamon, nutmeg, ginger and salt. Pulse to mix. Now add the diced butter and pulse few times until it resembles fine breadcrumbs. Add the ricotta cheese, milk and carrots and pulse to combine. Spoon the batter into the prepared baking pan and bake in preheated oven for about 33 minutes or until a toothpick inserted in the middle comes out clean. Remove from the oven and leave for few minutes in the pan before turning it on a wire rack to cool completely. Dust with powder sugar. Slice and enjoy!


Read more at http://www.roxanashomebaking.com/eggless-ricotta-carrot-cake-recipe/#ZzqP0roxP0d4839r.99

~**Cherry Cream Cheese Bake**~

1 can cherry pie filling
8 oz cream cheese, room temperature
1/2 cup powdered sugar
1 tube crescent rolls
1/2 stick of butter
2 tbsp vanilla
1/2 cup granulated sugar
Instructions

Preheat the oven to 375 degrees.
Grease an 8 x 8 baking dish.
Take half of the crescent rolls and lay them out on the bottom of the baking dish.

In a medium sized mixing bowl, blend cream cheese until smooth.

Once smooth, add powdered sugar and vanilla and blend.

Once blended, spoon onto the crescent rolls in baking dish and spread evenly.

Top with can of cherry pie filling.
Top with the last half (4 triangles) of the crescent rolls.
Melt butter and pour on top of crescents.
Top with granulated sugar and bake for 25 minutes or
until browned.