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Vegetable oil cooking spray
1-1/4 pounds (560g) carrots, peeled
2-1/2 cups (625ml) all-purpose flour
1-1/4 teaspoons (6ml) baking powder
3/8 teaspoon (1ml) baking soda
1/4 teaspoon (1ml) salt
1-1/4 teaspoons (6ml) cinnamon
1 teaspoon (5ml) ginger
1/2 teaspoon (2ml) freshly grated nutmeg
1-1/4 cups (315ml) brown sugar
1/3 cup (85ml) vegetable oil
3 large eggs
2-1/2 tablespoons (40ml) vanilla
1-1/4 cups (315ml) pecans or walnuts,
lightly toasted
3/4 cup (75ml) golden raisins
1-1/4 cups (315ml) well-drained pineapple
chunks (juice packed)
1/3 cup (85ml) coconut
1-1/4 pounds (560g) lowfat cream cheese
6 ounces (170g) white chocolate,
such as Lindt or Callebaut, not imitation
white coating
16 toasted pecan or walnut halves
Preheat the oven to 350° F (175°C). Spray two 9 x 2 - inch (22 x 5cm) round cake pans (8 cups
[2L] each) with vegetable oil cooking spray; line the bottoms with rounds of waxed paper or parch-
ment 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 parchment 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 run-
ning, 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 analysis per serving:
Calories 610 (48% from fat) • carbo 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, assembling and chilling the cake.
DLC-2011C IB-3622-CAN-B sc 10/5/02 10:01 AM Page 53