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65.
CAKES (continued)
Carrot Cake
eggs, room temperature 2 lg
oil 4 cup
carrots, uncooked-grated 1 cup
orange extract 1 tsp
salt 1/8 tsp
cinnamon 1 tsp
sugar p cup
all-purpose flour p cup + 2 TBL
baking powder 2 tsp
baking soda 2 tsp
Use Special mode and 3 Cake menu
Frosting
cream cheese, softened 3 oz
butter, softened 3 TBL
orange extract 1 tsp
powdered sugar 12 cups
pecans, chopped
4 cup
1. Remove the Bread Pan from the machine. Attach
the Kneading Blade onto the shaft. Make sure all
ingredients are at room temperature. Eggs in the
shell may be placed in a bowl of warm water for 15
minutes to bring to room temperature. Add warm
eggs to pan.
2. Use a measuring cup to measure oil. Add to pan.
3. Measure grated (not chopped) carrots with a dry
measuring cup – do not pack. Place in the pan.
4. Use a measuring spoon to measure the orange
extract, salt, and cinnamon; level off with a straight
edge of a knife and add to the pan.
5. Use a dry measuring cup to measure sugar and level
off with the straight edge of a knife. Add to pan.
6. Spoon flour into a dry measuring cup and level off
with the straight edge of a knife. Add to pan.
Method