Cuisinart DLC-2011N manual Carrot Cake, White Chocolate Cream Cheese Frosting

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Carrot Cake

Wonderful as a 2-layer cake, but try it as a single layer cake,

freezing the second layer for another time.

Makes 12 servings

Preparation: 20 - 25 minutes, plus 2 hours baking and cooling and

45 to 50 minutes for preparing the frosting and assembling and chilling the cake

Vegetable oil cooking spray

1-1/4 pounds carrots, peeled

2-1/2 cups all-purpose flour

1-1/4 teaspoons baking powder 3/8 teaspoon baking soda 1/4 teaspoon salt

1-1/4 teaspoons cinnamon

1 teaspoon ginger

1/2 teaspoon freshly grated nutmeg 1-1/4 cups brown sugar

1/3 cup vegetable oil

3 large eggs

2-1/2 tablespoons vanilla

1-1/4 cups pecans or walnuts, lightly toasted

3/4 cup golden raisins

1-1/4 cups well-drained pineapple chunks (juice packed)

1/3 cup coconut

1-1/4 pounds lowfat cream cheese

6ounces white chocolate, such as Lindt® or Callebaut® – not imitation white coating

16 toasted pecan or walnut halves

Preheat the oven to 350° F. Spray two 9 x 2-inch round cake pans (8 cups each) with veg- etable oil cooking spray; line the bottoms with rounds of waxed paper or parchment paper and spray again. Set aside.

Insert the slicing disc; slice half the carrots. Steam until tender, about 6 to 8 minutes.

Set aside to cool. Insert the shredding disc. Shred the remaining carrots; remove and reserve.

Insert the metal blade. Pulse the flour, baking powder, baking soda, salt, cinnamon, ginger and nutmeg to quick sift. Remove and reserve. Process the steamed carrots until puréed,

10 to 15 seconds. Add the brown sugar and oil; process until smooth, 10 seconds. Add the eggs one at a time, processing 10 seconds after each addition. Add the vanilla. Add the flour mixture; pulse to incorporate, about 10 times. Add the pecans; pulse to incorporate, 5 times. Add the raisins, pineapple, and coconut; pulse to incorporate, 10 times.

Divide the batter evenly between the two prepared pans. Bake in the preheated oven for 55 to 60 minutes, until a cake tester comes out clean when inserted in the center. Cool in the pans for 10 minutes, then invert onto a wire cooling rack and remove the waxed or parchment paper. Cool completely before frosting. This cake is actually better when made a day ahead. The layers may also be well wrapped and frozen. Frost with the White Chocolate Cream Cheese Frosting and garnish with toasted nuts.

White Chocolate Cream Cheese Frosting:

Insert the metal blade. Process the cream cheese until smooth. In a double boiler over hot water, carefully melt the white chocolate – do not stir, or the chocolate will seize. With the machine running, pour the melted chocolate down the feed tube and process until smooth.

This will make enough frosting to frost the layers and sides of the carrot cake. For ease, use an offset spatula to frost the cake. Refrigerate before serving.

Nutritional analysis per serving:

Calories 610 (48% from fat) • carbo 71g • pro 12g • fat 34g

sat. fat 7g • chol 70mg • sod 448mg • fiber 3g

Lindt® is a registered trademark owned by Chocoladefabriken Lindt & Sprungli AG

Callebaut® is a registered trademark owned by N.V. Sucal S.A.

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Contents DLC-2011N For custom recipes Recommended work bowl capacity for various foodsYielding two 1-1/4 pound loaves Cups whole grain flours no white flour addedNext to the kitchen Pusher AssemblyPlace the box on a low Table or on the floorTable of Contents Operation CleaningGetting Ready Blades are sharp. Handle them carefullyIntroduction Quick breads, muffins, and biscuits Blade OperationDisc Operation Inch pieces of even size and length On ContinuousDough Button Prepare the dough ingredients and place in work bowlTo chop hard foods To chop raw fruits and vegetablesTo purée fruits and cooked vegetables To dislodge foodTo make peanut butter and other nut butters To chop meat, poultry, fish and seafoodTo purée meat, poultry, fish and seafood To chop nutsCut or break bread, crackers or cookies into To beat egg whitesTo whip cream To make crumbs and crumb crustsLarge fruits like pineapple To make cake mixTip Whole peppers are an exceptionSmall amounts of food Remove the slicing or shredding discSmall, round fruits and vegetables Long fruits VegetablesSalami and other sausages Hard, at room temperatureCooked meat and poultry Uncooked meat and poultryProofing the yeast Using the right bladeMachine capacity Measuring the flourRising Adding liquidsKneading bread dough Kneading sweet doughMotor stops Dough doesn’t clean inside of work bowlDough feels tough after kneading Soft dough or liquid leaks onto base of food processorMetal dough blade rises in work bowl Blade doesn’t incorporate ingredientsTechnical Data For shipping instructions To the store where it was purchased orRecipe Table of Contents Try this salsa on grilled chicken or seafood AppetizersFresh Tomato and Corn Salsa Roasted Garlic and Red Pepper SpreadRoasted Shallot & Herb Hummus HummusCup all-purpose flour Jalapeño Jack WafersThese savory wafers just melt in your mouth Small onionEgg wash 1 egg + 2 tablespoons water, beaten together Turkey Sausage & Sun-Dried Tomato Puff Pastry PinwheelsDo-ahead prep makes these perfect for entertaining Shallot 1-1/2 ounce peeled and trimmedTeaspoon Herbes de Provence Spinach, Feta & Artichoke Stuffed MushroomsFor a savory side dish, use this stuffing in portobellos Clove garlic Shallot, about 1 ounce, peeledTeaspoon freshly ground pepper 1/2 cup half-and-half SoupsButternut Squash Bisque with Roasted Cremini Mushrooms Makes eight 7-ounce servings Preparation 40 to 45 minutesChilled Roasted Red Bell Pepper & Corn Soup Medium tomatoes, cored, cut into GazpachoInch pieces Teaspoon kosher salt Fresh cilantro for garnish, if desiredCranberry Orange Bread Quick BreadsBanana Nut Bread Almonds and pears combine to make this rich, moist tea bread Almond-Pear BreadTablespoon water Yeast BreadsChallah Braid Cup warm water 105˚ 115˚F Large eggCups unbleached all-purpose flour Cheese BreadSpoil your family with homemade bread Classic White BreadPizza Dough Basic Artisan Bread Artisan BreadsTo make baguettes VariationAdapted from Charles van Over Olive and Rosemary Country LoafSimple Wheat Starter Ounces unbleached flourOunces whole wheat flour Makes one 24-ounce loaf Multi-Grain Sandwich LoafMakes two long loaves Farm House BreadEntrées Pesto Salmon and Pesto Potatoes en PapilloteShrimp & Ginger Stuffed Sole Ounce Reggiano Parmesan PizzasPesto, Cheese & Fresh Tomato Pizza Tablespoons Pesto, pWell chilled Five Cheese Pizza BiancoOunces fontina, well chilled Chives, cut in 1-inch lengthsPizza Margherita Some of the best things in life are the simplestReduced version for pizza 2 red bell peppers, cut in half Roasted Pepper, Chevre & Mozzarella CalzoneMake ahead for a picnic or tailgating party Makes 4 large or 8 small calzones, 8 servingsSimple Tomato Sauce Sauces & DressingsCranberry Relish with Toasted Walnuts Creamy Chevre & Peppercorn DressingCreamy and tangy, perfect for crisp romaine Herbed Balsamic Vinaigrette Teaspoon sugar Basic MayonnaiseTeaspoons fresh marjoram leaves or 1 teaspoon dried Tzatziki SauceFrench Cut Green Beans with Shallots SidesAsian Slaw with Peanut Dressing Roasted Garlic and Parmesan Twice Baked Potatoes Cup evaporated skim milkTeaspoon ground white pepper Teaspoon salt At room temperature Savory Sweet Potatoes with Onions & CurrantsCup maple syrup Pound unsalted butter Cups 6 ounces lightly At room temperature Toasted hazelnutsDesserts Hazelnut Butter Cookies Chocolate heaven Double Chocolate Chunk CookiesLemon Ginger Biscotti Delicious with coffee or teaRemove and reserve Basic Cheesecake White Chocolate Cream Cheese Frosting Carrot CakeTo 4 tablespoons ice water Thaw at room temperature for an hour before usingBasic Flaky Pastry Dough Inch pieces, well chilledPreheat the oven to 375 F Old World Apple Crumb PieCreamy apple pie with crunchy, crumb topping Makes 1 10-inch pie, 12 servingsPreheat the oven to 400˚F Deep-Dish Pear and Apple PieEach, peeled, cored and quartered Juice Cup real maple syrupScrape the work bowl Dark Chocolate TrufflesChocolate lover’s dream come true CocoaIBIB-5054A
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