Idiomas disponibles
Idiomas disponibles
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.
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