55
DESSERTS
NONSTICK COOKING SPRAY
¾ CUP PLUS 2 TABLESPOONS
UNBLEACHED, ALL-PURPOSE FLOUR
1 TEASPOON GROUND CINNAMON
1 TEASPOON BAKING POWDER
½ TEASPOON BAKING SODA
½ TEASPOON KOSHER SALT
1 CUP WALNUTS, TOASTED
½ POUND CARROTS (3 TO 4
MEDIUM), PEELED
½ CUP GRANULATED SUGAR
½ CUP PACKED LIGHT OR DARK
BROWN SUGAR
½ CUP PLUS 2 TABLESPOONS
VEGETABLE OIL
2 LARGE EGGS
1 TEASPOON PURE VANILLA EXTRACT
FROSTING:
8 OUNCES CREAM CHEESE,
ROOM TEMPERATURE, CUT INTO
8 PIECES
1 STICK UNSALTED BUTTER, ROOM
TEMPERATURE, CUT INTO 4 PIECES
1 CUP CONFECTIONERS’ SUGAR
¼ TEASPOON KOSHER SALT
½ TEASPOON PURE VANILLA EXTRACT
A cake that is moist, sweet and a bit tangy. Garnish the top with sliced,
toasted almonds or fi nely chopped walnuts for a perfect presentation.
CARROT CAKE WITH CREAM CHEESE FROSTING
Makes one 9-inch round cake, about 10 servings
1. Preheat oven to 350°F. Coat a 9-inch round baking
pan with cooking spray; set aside.
2. Insert the chopping blade into the work bowl of the
food processor. Add the fl our, cinnamon, baking
powder, baking soda and salt. Process on Low 10
seconds. Transfer to a large mixing bowl.
3. Put the walnuts into the work bowl and pulse
2 to 3 times to coarsely chop. Leaving the nuts in the
bowl, remove the chopping blade and replace with
the medium shredding disc. Shred the carrots on
High. Add the nuts and carrots to the bowl with the
dry ingredients.
4. Remove the shredding disc and replace with the
chopping blade. Add the sugars to the work bowl. In
a large measuring cup, combine the oil, eggs and
vanilla extract. While the unit is running on Low,
gradually add the wet ingredients through the feed
tube. Process until well mixed, about 30 to 45
seconds, stopping to scrape down the sides of the
bowl as needed. Add the wet ingredients to the dry
and stir until just combined.
5. Pour the batter into the prepared pan and bake for
35 minutes or until a cake tester inserted in the
center comes out clean. Cool completely in the pan.
6. Prepare the frosting. Clean the chopping blade and
insert into the work bowl. Add the cream cheese and
butter and process on High until smooth, about 60
seconds, stopping to scrape down the sides of the
bowl. Add the sugar, salt and vanilla extract and
process until completely smooth, another 15 to
20 seconds.
Nutritional information per serving:
Calories 495 (62% from fat)
carb. 41g • pro. 7g • fat 35g
sat. fat 11g • chol. 74mg
sod. 405mg • calc. 58mg • fi ber 2g
7. Once the cake has cooled completely, remove from the pan and turn out onto a serving
plate or cake stand. Frost the entire cake, spreading evenly on the top and sides with an
offset spatula. Chill cake slightly before serving.
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