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Carrot Cake With Cream Cheese Frosting
Cake
1 pound (455 g)
(6-7 medium) carrots
2 cups (475 mL) sugar
2/_ cup (160 mL)
vegetable oil
3 eggs
2 teaspoons (10 mL)
vanilla
2Y_ cups (535 mL)
all-purpose flour
2 teaspoons (10 mL)
baking soda
2 teaspoons (10 mL)
cinnamon
'/_ teaspoon (2 mL) salt
'/_ teaspoon (1 mL)
nutmeg
'/_ cup (120 mL) pecan
halves or pieces
'/_ cup (60 mL) raisins
_/4 cup (60 mL) flaked
coconut
Position 4 mm shredding disc in work bowl. Add carrots,
cutting to fit feed tube if necessary. Process to shred.
(Yield should be about 3 cups [710 mL].)
Exchange shredding disc for multipurpose blade in work
bowl. Add sugar, oil, eggs, vanilla, and carrots. Process
/
until thoroughly mixed, 8 to 10 seconds. Scrape sides of
bowl. Process 25 to 30 seconds longer to dissolve sugar.
Spread flour, baking soda, cinnamon, salt, and nutmeg
evenly over carrot mixture in bowl. Pulse 2 times, 2 to
3 seconds each time, or until just blended. Sprinkle nuts,
raisins, and coconut evenly over batter. Process until just
blended, 2 to 3 seconds.
Pour batter evenly into 2 greased and floured 9-inch
(23 cm) round cake pans. Bake at 350"T (180"_C) for
about 30 minutes, or until wooden pick inserted in center
comes out clean. Cool in pans on rack for 10 minutes.
Remove layers from pans; cool completely. Frost with
Cream Cheese Frosting.
Frosting
4Y_ cups (1 L) powdered
sugar
6 ounces (170 g)
cream cheese,
softened and cut
into 8 pieces
_/4 cup (60 mL) butter
or margarine,
softened
3/_ teaspoon (4 mL)
vanilla
1-2 teaspoons (5-10 mL)
milk
Position multipurpose blade in work bowl. Add powdered
sugar, cream cheese, butter, vanilla, and 1 teaspoon
(5 mL) milk. Process until thoroughly mixed, 15 to 20
seconds. With processor running, if necessary, add an
additional 1 teaspoon (5 mL) milk through the feed tube
until frosting is spreading consistency.
Yield: 12 servings.
Tip: For rectangular-shaped cake, pour batter into greased
and floured 9 x 13 x 2-inch (23 x 33 x 5 cm) baking pan.
Bake at 350_'F (180_'C) for 40 to 50 minutes.
Per Serving: About 660 cal, 6 g pro, 103 g carb,
27 g total fat, 9 g sat fat, 80 mg chol, 400 mg sod.
23
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