Carrot Cake

 

Carrot Cake Ingredients 2 1/2 cups Flour, 2 cups brown Sugar, 2 teaspoons Baking Powder ,2 teaspoons Baking , Soda, 1 1/2 teaspoons Cinnamon Powder, 1/2 teaspoon Salt, 1 cup Vegetable Oil, 4 Eggs, 3 cups Carrot grated, 1 cup Walnuts chopped. Method Preheat oven to 350 deg F or 175 degC.Sift together the flour, brown sugar, baking soda, baking powder, salt and cinnamon powder until well mixed. Pour in the oil and mix till well blended. Add the eggs one a time, beating thoroughly each time. Blend in the carrots and walnuts. Bake for about 40-45 minutes in a 9"X 13" pan. Or till a skewer inserted into the cake comes out clean.Frost with a cream cheese frosting if you would like (recipe follows) ENJOY!!!!!!!CREAM CHEESE FROSTING: 225 grams Cream Cheese 50 grams Butter. 1 teaspoon Vanilla Essence.1 cup icing sugar. Soften the cream cheese and butter till it is at room temperature. Cream well with the icing sugar and vanilla essence. Frost the cake.

Peach Chicken Salad

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Peach chicken salad Ingredients • 3 medium fresh peaches peeled and cubed,2 cups cubed cooked chicken breast,1 medium cucumber, seeded and chopped,3 tablespoons finely chopped red onion MINT VINAIGRETTE:1/4 cup white wine vinegar,1 tablespoon lemon juice,1/3 cup sugar,1/4 cup minced fresh mint,1/4 teaspoon salt,1/8 teaspoon pepper,4 lettuce leaves Method In a large bowl, combine the peaches, chicken, cucumber and onion; set aside. In a blender, combine the vinegar, lemon juice, sugar, mint, salt and pepper; cover and process until smooth. Drizzle over chicken mixture; toss to coat. Cover and refrigerate until chilled. Use a slotted spoon to serve on lettuce-lined plates.