Frosting:

1 pkg *8oz* cream cheese, room temperature

1 box (16 oz) confectioners sugar

1/2 cup (1 stick) unsalted butter, softened

2 tsp vanilla extract

Directions:

Heat oven to 350° F. Butter two 9-inch round baking pans.

For the Cake:

In a medium bowl, stir together the flour, sugar, baking powder, baking soda, salt, cinnamon, & nutmeg. In a large bowl, beat the eggs lightly to combine, and then whisk in the oil. Add the dry ingredients to the wet ingredients and stir to combine. Stir in the carrots, pecans and if using, the raisins.

Divide the batter evenly between the two pans. Bake at 350° for 30 to 35 minutes or until a toothpick inserted near center comes out clean. Cool pans on rack for 5 minutes. Remove cakes directly to rack to cool completely.

For the Frosting:

In a large bowl, beat together the cream cheese, confectioners sugar, butter & vanilla. Spread the frosting between the layers and on the sides and top of the cake. Store covered in the refrigerator for up to 5 days. Bring to room temperature before serving.

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Ingredients:
1 tube Jumbo butter biscuits
1 1/2 lbs chicken breast tenders, diced
3 tbsp butter
2 ribs celery and greens, chopped
1 medium onion, chopped
1 large carrot, peeled and diced
salt & pepper
2 tsp poultry seasoning
3 tbsp all-purpose flour
1 cup shredded, frozen hashbrown potatoes
1 pint half-and-half or cream
1 quart chicken stock
1/4 tsp nutmeg
1 cup frozen peas

Directions:

Preheat oven and Bake biscuits according to their package directions.

In a soup pot over medium-high heat, cook the chicken in butter for 2 minutes, then add the vegetables. Season with salt, pepper and poultry seasoning. Cook for 5 minutes and then add the flour. Cook for about a minute and then whisk in half-and-half as well as the chicken stock. Add potatoes and nutmeg. Bring soup to a boil, then reduce heat and simmer for 10 minutes. Add peas. Cook for a minute or two, until the peas are warm throughout.

Ladle into bowls and top with a butter biscuit!