KitchenAid KFP750AQ Instructions and Recipes - Page 53

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 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 1⁄4 cup raisins 1⁄4 cup flaked coconut 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. Frosting 41⁄2 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 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. 51