KitchenAid KPFP850OB Instruction Manual - Page 90

Layer Carrot Cake

Get KitchenAid KPFP850OB - Pro Line Series Food Processor PDF manuals and user guides
UPC - 883049064406
View all KitchenAid KPFP850OB manuals
Add to My Manuals
Save this manual to your list of manuals

Page 90 highlights

3-LAYER CARROT CAKE WITH CREAM CHEESE FROSTING CAKE 11⁄2 pounds (8-11 medium) carrots 22⁄3 cups sugar 3⁄4 cup vegetable oil 4 eggs 21⁄2 teaspoons vanilla 3 cups all-purpose flour 21⁄2 teaspoons baking soda 3⁄4 teaspoon salt 21⁄2 teaspoons cinnamon 1⁄2 teaspoon nutmeg 1⁄2 cup golden raisins 1⁄2 cup flaked coconut 3⁄4 cup pecan halves or pieces CAKE Position chef's bowl and 4 mm shredding disc in work bowl. Add carrots, cutting to fit feed tube if necessary. Process to shred. (Yield should be about 4 cups.) Exchange chef's bowl and 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 all remaining cake ingredients evenly over carrot mixture in bowl. Pulse 3 to 4 times, 2 to 3 seconds each time, or until just blended. Pour batter evenly into 3 greased and floured 9-inch round cake pans (about 21⁄3 cups batter per pan). Bake at 350° F for about 30 minutes, or until wooden pick inserted in center comes out clean. If baking on 2 racks, rearrange pans half way through. Cool in pans on rack for 10 minutes. Remove layers from pans; cool completely. Frost with Cream Cheese Frosting. 88

  • 1
  • 2
  • 3
  • 4
  • 5
  • 6
  • 7
  • 8
  • 9
  • 10
  • 11
  • 12
  • 13
  • 14
  • 15
  • 16
  • 17
  • 18
  • 19
  • 20
  • 21
  • 22
  • 23
  • 24
  • 25
  • 26
  • 27
  • 28
  • 29
  • 30
  • 31
  • 32
  • 33
  • 34
  • 35
  • 36
  • 37
  • 38
  • 39
  • 40
  • 41
  • 42
  • 43
  • 44
  • 45
  • 46
  • 47
  • 48
  • 49
  • 50
  • 51
  • 52
  • 53
  • 54
  • 55
  • 56
  • 57
  • 58
  • 59
  • 60
  • 61
  • 62
  • 63
  • 64
  • 65
  • 66
  • 67
  • 68
  • 69
  • 70
  • 71
  • 72
  • 73
  • 74
  • 75
  • 76
  • 77
  • 78
  • 79
  • 80
  • 81
  • 82
  • 83
  • 84
  • 85
  • 86
  • 87
  • 88
  • 89
  • 90
  • 91
  • 92
  • 93
  • 94
  • 95
  • 96
  • 97
  • 98
  • 99
88
CAKE
1
1
/
2
pounds (8–11 medium) carrots
2
2
/
3
cups sugar
3
/
4
cup vegetable oil
4 eggs
2
1
/
2
teaspoons vanilla
3 cups all-purpose flour
2
1
/
2
teaspoons baking soda
3
/
4
teaspoon salt
2
1
/
2
teaspoons cinnamon
1
/
2
teaspoon nutmeg
1
/
2
cup golden raisins
1
/
2
cup flaked coconut
3
/
4
cup pecan halves or pieces
CAKE
Position chef’s bowl and 4 mm shredding disc in work bowl. Add carrots, cutting to fit
feed tube if necessary. Process to shred. (Yield should be about 4 cups.)
Exchange chef’s bowl and 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 all remaining cake
ingredients evenly over carrot mixture in bowl. Pulse 3 to 4 times, 2 to 3 seconds each
time, or until just blended.
Pour batter evenly into 3 greased and floured 9-inch round cake pans (about 2
1
±
3
cups
batter per pan). Bake at 350° F for about 30 minutes, or until wooden pick inserted in
center comes out clean. If baking on 2 racks, rearrange pans half way through. Cool in
pans on rack for 10 minutes. Remove layers from pans; cool completely. Frost with Cream
Cheese Frosting.
3-LAYER CARROT CAKE
WITH CREAM CHEESE FROSTING