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63
nonstick cooking spray
1¼ pounds carrots (about 5 large), peeled
2½ cups unbleached, all-purpose flour
1¼ teaspoons baking powder
3
⁄
8
teaspoon baking soda
¼ teaspoon kosher salt
1¼ teaspoons ground cinnamon
1 teaspoon ground ginger
½ teaspoon ground nutmeg
1¼ cups packed light brown sugar
1
⁄
3
cup vegetable oil
3 large eggs, room temperature
2½ tablespoons pure vanilla extract
1¼ cups pecans or walnuts, lightly toasted
¾ cup golden raisins
1¼ cups well-drained pineapple chunks
1
⁄
3
cup shredded coconut
1¼
pounds (2
½
standard packages)
lowfat cream cheese, room temperature
6 ounces white chocolate,
broken into
1-inch pieces
16 toasted pecan or walnut halves,
for garnish
Preheat the oven to 350°F. Spray two 9 x 2-inch round cake pans (8 cups each) with
vegetable oil cooking spray; line the bottoms with rounds of waxed paper or parchment
paper and spray again. Set aside.
Insert the slicing disc; slice half the carrots. Steam until tender, about 6 to 8 minutes.
Set aside to cool. Insert the shredding disc. Shred the remaining carrots; remove and reserve.
Insert the metal blade. Pulse the flour, baking powder, baking soda, salt, cinnamon, ginger
and nutmeg to quick sift. Remove and reserve. Process the steamed carrots until puréed,
10 to 15 seconds. Add the brown sugar and oil; process until smooth, 10 seconds. Add the
eggs one at a time, processing 10 seconds after each addition. Add the vanilla. Add the flour
mixture; pulse to incorporate, about 10 times. Add the pecans; pulse to incorporate, 5 times.
Add the raisins, pineapple, and coconut; pulse to incorporate, 10 times.
Divide the batter evenly between the two prepared pans. Bake in the preheated oven for 55
to 60 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 waxed or parch-
ment paper. Cool completely before frosting. This cake is actually better when made a day
ahead. The layers may also be well wrapped and frozen. Frost with the White Chocolate
Cream Cheese Frosting and garnish with toasted nuts.
White Chocolate Cream Cheese Frosting:
Insert the metal blade. Process the cream cheese until smooth. In a double boiler over hot
water, carefully melt the white chocolate – do not stir, or the chocolate will seize. With the
machine running, 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. For ease, use
an offset spatula to frost the cake. Refrigerate before serving.
Nutritional information per serving:
Calories 610 (48% from fat) • carb. 71g • pro. 12g • fat 34g
sat. fat 7g • chol. 70mg • sod. 448mg • fiber 3g
Carrot Cake
Wonderful as a 2-layer cake, but try it as a single layer cake,
freezing the second layer for another time.
Makes 12 servings
Preparation: 20–25 minutes, plus 2 hours baking and cooling, and
45 to 50 minutes for preparing the frosting and assembling and chilling the cake
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