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32
Carrot Cake
To make this delicious, moist cake look really
professional, place a marzipan carrot in the center.
You can buy them at many pastry or candy shops.
Yield: 8 to 10 servings
Softened butter for pans
Fine, dry breadcrumbs for dusting pans
1
⁄2 pound carrots, peeled
1
⁄2 cup granulated sugar
1
⁄2 cup packed dark brown sugar
2 large eggs
1
⁄2 cup corn oil
1 teaspoon pure vanilla extract
3
⁄4 cup walnut pieces
1 cup unbleached, all-purpose fl our
1
⁄2 tablespoon unsweetened cocoa
1 teaspoon baking powder
1 teaspoon ground cinnamon
1
⁄2 teaspoon baking soda
1
⁄2 teaspoon kosher salt
1
⁄2 cup raisins
Cream Cheese Frosting (recipe follows)
Preheat oven to 350°F. Butter two 8-inch round
cake pans, line bottoms with parchment paper
and butter paper. Dust pans with breadcrumbs.
Cut carrots into lengths to fit tube horizontally.
Use shredding disc to shred carrots; reserve.
Process sugars, eggs, oil and vanilla extract with
metal blade until smooth, about 15 seconds. Add
walnuts and dry ingredients; pulse until combined,
about 6 times, stopping once to scrape down
work bowl. Use spatula to stir in raisins and car-
rots.
Divide batter between prepared pans and bake in
preheated oven until a cake tester inserted in the
center comes out clean, about 35 to 40 minutes.
Cool in pans for 2 to 3 minutes and turn out onto
wire racks to cool completely. Remove paper.
Spread frosting between layers and on top
and sides of cake.
Cream Cheese Frosting
This quick, easy frosting is delicious on carrot
cake, but it is also good on many other cakes.
Frosts two 8-inch layers
1
⁄2 pound (two standard packages)
cream cheese, room temperature, and
cut in 1-inch pieces
1
⁄2 stick unsalted butter, room temperature
and cut into 1-inch pieces
1 cup confectioners’ sugar
1
⁄2 teaspoon pure vanilla extract
Use metal blade to process cream cheese and
butter until combined, about 10 seconds. Add
sugar and process until smooth, about 5 seconds.
Add vanilla extract and process until smooth,
about 15 seconds.
Pear Frozen Yogurt
Yield: Six 1-cup servings
4 medium pears, peeled and cored
1
⁄3 cup confectioners’ sugar
2
⁄3 cup yogurt
1
1
⁄2 tablespoons fresh lemon juice
At least 5 hours before serving, prepare fruit by
cutting it into 1-inch pieces. Freeze all the fruit in
a single layer on baking sheet.
A few minutes before serving, process frozen
fruit and sugar with metal blade, pulsing about
8 times. Then process continuously until fruit is
finely chopped, scraping work bowl and cover as
necessary.
Add yogurt and lemon juice; process just until
mixture becomes smooth and creamy, scraping
down work bowl as necessary. Taste for sweet-
ness, adding more sugar if necessary.
Serve immediately, or freeze for later use. To
prepare frozen mixture for serving, cut into 1-inch
chunks. Process with metal blade just until mix-
ture becomes smooth and creamy.
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