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CAKE
1
1
⁄2 pounds (8–11 medium) carrots
2
2
⁄3 cups sugar
3
⁄4 cup vegetable oil
4 eggs
2
1
⁄2 teaspoons vanilla
3 cups all-purpose flour
2
1
⁄2 teaspoons baking soda
3
⁄4
teaspoon salt
2
1
⁄2 teaspoons cinnamon
1
⁄2 teaspoon nutmeg
1
⁄2 cup golden raisins
1
⁄2 cup flaked coconut
3
⁄4 cup pecan halves or pieces
CAKE
Position chef’s bowl and 4 mm shredding disc in work bowl. Add carrots, cutting to fit
feed tube if necessary. Process to shred. (Yield should be about 4 cups.)
Exchange chef’s bowl and 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 all remaining cake
ingredients evenly over carrot mixture in bowl. Pulse 3 to 4 times, 2 to 3 seconds each
time, or until just blended.
Pour batter evenly into 3 greased and floured 9-inch round cake pans (about 2
1
⁄3 cups
batter per pan). Bake at 350°F for about 30 minutes, or until wooden pick inserted in
center comes out clean. If baking on 2 racks, rearrange pans half way through. Cool in
pans on rack for 10 minutes. Remove layers from pans; cool completely. Frost with Cream
Cheese Frosting.
3-LAYER CARROT CAKE
WITH CREAM CHEESE FROSTING