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53
DESSERTS
CARROT CAKE WITH CREAM CHEESE FROSTING
A cake that is moist, sweet and a bit tangy. Garnish the top with finely
chopped walnuts for a perfect presentation.
Makes one 9-inch round cake, about 10 servings
Active Time: 35 minutes
Inactive Time: 35 minutes
1. Preheat oven to 350°F with the rack in the middle
position. Coat a 9-inch round baking pan with nonstick
cooking spray; set aside.
2. Insert the chopping blade into the work bowl of the food
processor. Add the flour, cinnamon, baking powder,
baking soda and salt. Process on Low for 10 seconds.
Transfer to a large mixing bowl.
3. Put the walnuts into the work bowl and pulse 2 to 3 times
to coarsely chop. Leaving the nuts in the bowl, remove
the chopping blade and replace with the medium
shredding disc. Shred the carrots on High. Add the nuts
and carrots to the bowl with the dry ingredients.
4. Remove the shredding disc and replace with the chop-
ping blade. Add the sugars to the work bowl. In a large
measuring cup combine the oil, eggs and vanilla. While
the unit is running on Low, gradually add the wet ingredi-
ents through the feed tube. Process until well mixed,
about 30 to 45 seconds, stopping to scrape down the
sides of the bowl as needed. Add the wet ingredients to
the bowl of dry ingredients and stir until just combined.
5. Pour the batter into the prepared pan and bake for 35
minutes or until a cake tester inserted in the center comes
out clean. Cool completely in the pan.
6. Prepare the frosting. Clean the chopping blade and insert
into the cleaned work bowl. Add the cream cheese and
butter and process on High until smooth, about 60
seconds, stopping to scrape down the sides of the bowl.
Add the goat cheese; process another 10 to 15 seconds.
Add the sugar, salt and vanilla and process until com-
pletely smooth, another 15 to 20 seconds.
7. Once the cake has cooled, remove from the pan and turn out onto a serving plate or
cake stand. Frost the entire cake, spreading evenly on the top and sides with an offset
spatula. Chill cake slightly before serving.
Nutritional information per serving:
Calories 495 (62% from fat) • carb. 41g • pro. 7g • fat 35g
• sat. fat 11g • chol. 74mg • sod. 405mg • calc. 58mg • fiber 2g
NONSTICK COOKING SPRAY
¾ CUP PLUS 2 TABLESPOONS
UNBLEACHED, ALL-PURPOSE FLOUR
1 TEASPOON GROUND CINNAMON
1 TEASPOON BAKING POWDER
½ TEASPOON BAKING SODA
½ TEASPOON KOSHER SALT
1 CUP WALNUTS, TOASTED
½ POUND CARROTS
(3 TO 4 MEDIUM), PEELED
½ CUP GRANULATED SUGAR
½ CUP PACKED, LIGHT OR DARK
BROWN SUGAR
½ CUP PLUS 2 TABLESPOONS
VEGETABLE OIL
2 LARGE EGGS
1 TEASPOON PURE VANILLA EXTRACT
FROSTING
:
8 OUNCES CREAM CHEESE
(1 STANDARD PACKAGE),
ROOM TEMPERATURE, CUT
INTO 8 PIECES
8 TABLESPOONS (1 STICK) UNSALTED
BUTTER, ROOM TEMPERATURE, CUT
INTO 8 PIECES
2 OUNCES GOAT CHEESE, ROOM
TEMPERATURE (SOUR CREAM OR
PLAIN YOGURT CAN BE
SUBSTITUTED)
2
⁄3
CUP CONFECTIONERS’ SUGAR
¼ TEASPOON KOSHER SALT
¼ TEASPOON PURE VANILLA EXTRACT
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