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2 medium carrots, peeled,
cut in 2-inch chunks
1 cup water
½ cup unsweetened applesauce
4 large eggs
1 (15.25 ounce) box carrot cake mix
Light Cream Cheese Frosting,
page 103
1 Preheat oven to 325˚F. Lightly spray the bottom of a 9x13-inch baking
dish with vegetable cooking spray; set aside.
2 Place the carrots into the 40-ounce Master Prep Bowl and PULSE until
chopped small, using short pulses.
3 Add remaining ingredients, except frosting, and PULSE, using short
pulses, until ingredients are mixed well.
4 Pour batter into the prepared pan. Bake for 25 minutes or until
a wooden toothpick inserted in the center comes out clean. Cool
completely before frosting, if desired.
Carrot Cake
PREP TIME: 10 minutes COOK TIME: 25 minutes MAKES: 12 servings
CONTAINER: 40-ounce Master Prep® Bowl
DirectionsIngredients
SWEET TREATS
SWEET TREATS
1 sleeve (2 ½ cups) honey
graham crackers, chopped
¼ cup light brown sugar
½ stick (¼ cup) unsalted
butter, melted
1 package (8 ounces) cream cheese,
softened, cut in 1-inch pieces
¼ cup granulated sugar
1 teaspoon lemon juice
½ teaspoon vanilla extract
1 tub (8 ounces) whipped
topping, thawed
1 Preheat oven to 325˚F. Lightly spray the bottom of a 9x13-inch baking
dish with vegetable cooking spray; set aside.
2 Place the carrots into the 40-ounce Master Prep Bowl and PULSE until
chopped small, using short pulses.
3 Add remaining ingredients, except frosting, and PULSE, using short
pulses, until ingredients are mixed well.
4 Pour batter into the prepared pan. Bake for 25 minutes or until
a wooden toothpick inserted in the center comes out clean. Cool
completely before frosting, if desired.
No-Bake Mini Cheesecakes
PREP TIME: 25 minutes CHILL TIME: 4 hours MAKES: 12 mini cheesecakes
CONTAINER: 40-ounce Master Prep® Bowl
DirectionsIngredients
TOP THESE INDIVIDUAL
CHEESECAKES WITH FRESH
BERRIES OR CHOPPED KIWI.
KNOW-HOW
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