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3/4 pound carrots peeled
1-1/2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/8 teaspoon salt
1 teaspoon cinnamon
3/4 teaspoon ginger
1/4 teaspoon freshly grated nutmeg
1 cup brown sugar, packed
1/4 cup vegetable oil
2 large eggs
1-1/2 teaspoons vanilla
3/4 cup pecans or walnuts, lightly toasted
(3 ounces)
1/2 cup golden raisins
3/4 cup well drained pineapple chunks
(juice packed)
3/4 pound low fat cream cheese
4 ounces white chocolate, such as Lindt
or Callebaut, not imitation white
coating
16 toasted pecan or walnut halves
Carrot Cake
Wonderful as a 2-layer cake, but try it as a single layer cake,
freezing the second layer for another time.
Makes 8 servings
Preheat the oven to 350˚ F. Spray two 8 x 2-inch round cake pans (6 cups each) with cooking
spray; line the bottom with a round of waxed paper or parchment paper and spray again.
Set aside.
Insert the 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.
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 smooth, 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; process to com-
bine, 5 seconds; scrape the bottom and sides of the work bowl. Add the flour mixture; pulse
to incorporate, about 10 times. Add the pecans, raisins and pineapple. Pulse until
just combined.
Divide the batter evenly between the two prepared pans. Bake in the preheated 350° F 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 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 pecan halves.
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. Use an offset
spatula to frost the cake.
Preparation: 20 – 25 minutes, plus 2 hours to bake and cool; 30 minutes to prepare frosting
and assemble the cake
Nutritional analysis per serving:
Calories 610 (45% from fat) • carb. 75g • pro. 11g • fat 31g
sat. fat 10g • chol. 73mg • sod. 444mg • fiber 4g
02CU13479 DLC-2007 IB 6/30/03 12:18 PM Page 45