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Cake
1 pound carrots, cut
in 2
1
/
2
-inch lengths
2 cups sugar
2
/
3
cup vegetable oil
3
/
4
cup fat-free egg
substitute or 3 eggs
2 teaspoons vanilla
2
1
/
4
cups all-purpose
flour
2 teaspoons baking
soda
2 teaspoons cinnamon
1
/
2
teaspoon salt
1
/
4
teaspoon nutmeg
1
/
2
cup pecan halves
or pieces
Frosting
4 ounces no-fat
pasteurized process
cream cheese
product, cut in
2 pieces
1 tablespoon
margarine or butter
1 teaspoon vanilla
2
1
/
2
cups powdered
sugar
3 tablespoons pecan
halves or pieces,
if desired
3 tablespoons raisins,
if desired
2 tablespoons
shredded coconut,
if desired
Spray 13 x 9 x2-inch baking pan with no-stick
cooking spray. Flour pan lightly. Set aside.
Position 4 mm shredding disc in work bowl. Add
carrots. Process to shred. (Yield should be about
3 cups.)
Exchange shredding disc for multipurpose blade.
Add sugar, oil, egg substitute, and vanilla. Process
until thoroughly mixed, about 5 to 8 seconds.
Spread flour, soda, cinnamon, salt, and nuts evenly
over carrot mixture in bowl. Pulse 3 to 4 times,
about 2 to 3 seconds each time, until just blended.
Hold blade firmly in work bowl to prevent leakage
and pour batter evenly into prepared pan. Bake at
350˚F for 40 to 55 minutes, until wooden pick
inserted in center comes out clean. Cool on rack.
Clean work bowl. Position multipurpose blade in
work bowl. Add cream cheese product, margarine,
and vanilla. Process until thoroughly mixed, about
5 to 10 seconds. Add powdered sugar. Pulse 3 to
4 times, about 2 to 3 seconds each time, until mixed.
Refrigerate frosting in work bowl until cake is
cooled. If necessary, pulse 2 to 3 times, about 1 to
2 seconds each time, until frosting returns to
spreading consistency. Add pecans, raisins, and
coconut, if desired. Pulse 2 to 3 times, about 2 to
3 seconds each time, until mixed. Spread over
cooled cake.
Yield: 12 to 16 servings.
Per serving: About 518 cal, 7 g pro, 85 g car,
18 g fat, 0 mg chol, 428 mg sod.
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CARROT CAKE
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