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59
DESSERTS
CARROT CAKE WITH CREAM CHEESE FROSTING
A cake that is moist, sweet and a bit tangy. Garnish the top with sliced
toasted almonds or fi nely chopped walnuts for a perfect presentation.
Makes one 9-inch round cake, about 10 servings
1. Preheat oven to 350°F. Coat a 9-inch round baking
pan with cooking spray; set aside.
2. Insert the chopping blade into the work bowl of the
food processor. Add the fl our, cinnamon, baking
powder, baking soda and salt. Process on Low 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
chopping 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 ingredients 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 dry 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 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 completely 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.
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, ROOM
TEMPERATURE AND CUT INTO 8
PIECES
1 STICK UNSALTED BUTTER, ROOM
TEMPERATURE AND CUT INTO 4
PIECES
2
OUNCES GOAT CHEESE, ROOM
TEMPERATURE (SOUR CREAM OR
PLAIN YOGURT CAN BE
SUBSTITUTED)
2
⁄3
CUP CONFECTIONERS’ SUGAR
¼ TEASPOON KOSHER SALT
½ TEASPOON PURE VANILLA EXTRACT
Nutritional information per serving:
Calories 495 (62% from fat) • carb. 41g
• pro. 7g • fat 35g • sat. fat 11g
• chol. 74mg • sod. 405mg • calc. 58mg
• fi ber 2g
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