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Recipe Notes
8887
Quick Carrot Cake
Makes 2 eight - inch cake rounds
INGREDIENTS
2 large carrots, peeled
1 package yellow cake mix
1/2 cup water
1/2 cup vegetable oil
4 eggs
1 8 oz can pineapple in juice, drained
3/4 cups walnuts
1/2 cup raisins
1 1/2 teaspoons cinnamon
1 teaspoon ginger
1/2 teaspoon allspice
Cream Cheese Frosting (see separate recipe opposite page)
METHOD
1 Preheat oven to 350 degrees. Grease bottoms of two round baking
pans. Dust lightly with flour.
2 Place the shredding disc in the food processor with the small holes
facing up.
3 Stand the carrots into the feed tube and guide through the
shredding disc with the pusher, without excess pressure.
4 Remove the shredding disc and replace with S-Blade. Add all the
ingredients except nuts, raisins, and frosting. Puree for 1 minute. Add
nuts and pulse 3 to 4 times. Remove blade and fold in raisins with
spatula.
5 Divide cake batter between pans. Bake for 40-45 minutes using an
8-inch pan and 30 minutes if using a 9-inch pan. Check for doneness
by inserting toothpick. The toothpick should come out clean when
cake is done.
6 Let cake cool 10 minutes. Invert cakes onto cooling racks, and
let cool for at least 1 hour.
7 Fill and frost with cream cheese frosting.
Recipe courtesy Debra Murray, Wolfgang Puck HSN Host
FG_FoodProc Manual2 7/7/06 3:54 PM Page 89