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13
Preparation: 20 to 25 minutes, plus 2 hours to
bake and cool; 30 minutes to prepare frosting
and assemble the cake
Makes 8 servings
Cake:
nonstick cooking spray
¾ pound carrots, peeled
1½ cups unbleached, all-purpose flour
1 teaspoon baking powder
¼ teaspoon baking soda
1
⁄3 teaspoon kosher salt
1 teaspoon ground cinnamon
¾ teaspoon ground ginger
¼ teaspoon ground nutmeg
1 cup packed light brown sugar
¼ cup vegetable oil
2 large eggs, room temperature
1½ teaspoons pure vanilla extract
¾ cup pecans or walnuts, lightly toasted
½ cup golden raisins
¾ cup well-drained pineapple chunks
Frosting:
12 ounces (1½ 8-ounce packages) low
fat cream cheese
4 ounces white chocolate, roughly
chopped
16 toasted pecan or walnut halves,
for garnish
1. Preheat oven to 350°F. Spray two 8 x 2-inch
round cake pans with cooking spray; line the
bottom with a round of parchment paper and
spray again. Reserve.
2. Insert the thick shredding disc; use medium
pressure to shred the carrots. Divide carrots in
half. Steam half the carrots until tender, about
6 to 8 minutes. Reserve the remaining raw
carrots.
3. Insert the metal blade. Pulse the flour,
baking powder, baking soda, salt, cinnamon,
ginger and nutmeg to sift. Remove and reserve.
4. Process the steamed carrots on HI until
smooth, 10 to 15 seconds. Add the brown
sugar and oil; process until smooth, 10
seconds. Add the eggs one at a time,
processing on HI, 10 seconds after each
addition. Add the vanilla; process on HI to
combine, 5 seconds; scrape the bottom and
sides of the work bowl. Add the flour mixture;
pulse to incorporate, about 10 times. Add the
¾ cup of pecans, raisins and pineapple. Pulse
until just combined.
5. Divide the batter evenly between the two
prepared pans. Bake in the preheated oven for
30 to 35 minutes, until a cake tester comes out
clean when inserted in the center. Cool in the
pans for 10 minutes, then invert onto a wire
cooling rack and remove the parchment paper.
Cool completely before frosting. This cake is
actually better when made a day ahead. The
layers may also be well wrapped and frozen.
6. While cakes are baking, prepare the frosting.
Clean out the work bowl and metal blade. Put
the metal blade back into the clean work bowl.
Process the cream cheese on HI until smooth.
In a double boiler over hot water, carefully melt
the white chocolate. Cool slightly. With the
machine running on HI, pour the melted
chocolate down the feed tube and process until
smooth. This will make enough frosting to frost
the layers and sides of the carrot cake. Use an
offset spatula to frost the cake. Garnish with
pecan/walnut halves.
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Basic Flaky Pastry Dough
This recipe makes ample crust for a 9 to
11-inch regular or deep-dish pie or tart.
Leftover pastry may be rolled out and cut into
shapes to garnish the pie, or brushed with
milk, sprinkled with sugar or cinnamon and
sugar, and baked until lightly browned.
Preparation: 5 to 10 minutes, plus 30 minutes
to rest
For a single crust pie or tart:
1½ cups unbleached, all-purpose flour
¼ teaspoon kosher salt
¹∕
³
teaspoon baking powder
8 tablespoons unsalted butter, cut into
½-inch pieces, well chilled
2 tablespoons vegetable shortening
(preferably non-hydrogenated), cut
into ½-inch pieces, well chilled
2–4 tablespoons ice water
For a single crust pie with a lattice top:
2½ cups unbleached, all-purpose flour
½ teaspoon kosher salt
¼ teaspoon baking powder
12 tablespoons unsalted butter, cut into
½-inch pieces, well chilled
2 tablespoons vegetable shortening,
cut into ½-inch pieces, well chilled
4-6 tablespoons ice water
1. Insert the metal blade. Process the flour, salt
and baking powder on LO to sift, 10 seconds.
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