KitchenAid KFP600 Instruction Manual - Page 84

ķ౞ĸ CሑAሑ RRሑOᇺTሑCሑAሑ KE Cake 1 pound carrots, cut in 21/2-inch lengths 2 cups sugar 2/3 cup vegetable oil 3/4 cup fat-free egg substitute or 3 eggs 2 teaspoons vanilla 21/4 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 Frosting 4 ounces no-fat pasteurized process cream cheese product, cut in 2 pieces 1 tablespoon margarine or butter 1 teaspoon vanilla 21/2 cups powdered sugar 3 tablespoons pecan halves or pieces, if desired 3 tablespoons raisins, if desired 2 tablespoons shredded coconut, if desired Spray 13 x 9 x2-inch baking pan with no-stick cooking spray. Flour pan lightly. Set aside. Position 4 mm shredding disc in work bowl. Add carrots. Process to shred. (Yield should be about 3 cups.) Exchange shredding disc for multipurpose blade. Add sugar, oil, egg substitute, and vanilla. Process until thoroughly mixed, about 5 to 8 seconds. Spread flour, soda, cinnamon, salt, and nuts evenly over carrot mixture in bowl. Pulse 3 to 4 times, about 2 to 3 seconds each time, until just blended. Hold blade firmly in work bowl to prevent leakage and pour batter evenly into prepared pan. Bake at 350˚F for 40 to 55 minutes, until wooden pick inserted in center comes out clean. Cool on rack. Clean work bowl. Position multipurpose blade in work bowl. Add cream cheese product, margarine, and vanilla. Process until thoroughly mixed, about 5 to 10 seconds. Add powdered sugar. Pulse 3 to 4 times, about 2 to 3 seconds each time, until mixed. Refrigerate frosting in work bowl until cake is cooled. If necessary, pulse 2 to 3 times, about 1 to 2 seconds each time, until frosting returns to spreading consistency. Add pecans, raisins, and coconut, if desired. Pulse 2 to 3 times, about 2 to 3 seconds each time, until mixed. Spread over cooled cake. Yield: 12 to 16 servings. Per serving: About 518 cal, 7 g pro, 85 g car, 18 g fat, 0 mg chol, 428 mg sod. 84