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Carrot Cake With Cream Cheese Frosting
Cake
1 pound (6-7 medium)
carrots
2 cups sugar
2
⁄3 cup vegetable oil
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
1
⁄4 cup raisins
1
⁄4 cup flaked coconut
Frosting
4
1
⁄
2 cups powdered
sugar
6 ounces cream
cheese, softened and
cut into 8 pieces
1
⁄4 cup butter or
margarine, softened
3
⁄4 teaspoon vanilla
1-2 teaspoons milk
Position 4 mm shredding disc in work bowl. Add
carrots, cutting to fit feed tube if necessary. Process
to shred. (Yield should be about 3 cups.)
Exchange 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 flour,
baking soda, cinnamon, salt, and nutmeg evenly
over carrot mixture in bowl. Pulse 2 times, 2 to 3
seconds each time, or until just blended. Sprinkle
nuts, raisins, and coconut evenly over batter. Process
until just blended, 2 to 3 seconds.
Pour batter evenly into 2 greased and floured 9-inch
round cake pans. Bake at 350°F for about 30
minutes, or until wooden pick inserted in center
comes out clean. Cool in pans on rack for 10
minutes. Remove layers from pans; cool completely.
Frost with Cream Cheese Frosting.
Position multipurpose blade in work bowl. Add
powdered sugar, cream cheese, butter, vanilla, and
1 teaspoon milk. Process until thoroughly mixed,
15 to 20 seconds. With processor running, if
necessary, add an additional 1 teaspoon milk
through the feed tube until frosting is spreading
consistency.
Yield: 12 servings.
Tip: For rectangular-shaped cake, pour batter into
greased and floured 9 x 13 x 2-inch baking pan.
Bake at 350ºF for 40 to 50 minutes.
Per Serving: About 660 cal, 6 g pro, 103 g carb,
27 g total fat, 9 g sat fat, 80 mg chol, 400 mg sod.