Cuisinart DLC-5 manual Carrot Cake, Cream Cheese Frosting, Chocolate Chip Cookies

CONFECTIONERS’ SUGAR ICING

1 pound (455g) confectioners’ sugar

4tablespoons butter (2 ounces,55g), cut into 4 pieces

4tablespoons milk 1/2 teaspoon vanilla

Insert metal blade, put all ingredients in work bowl and process for 10 seconds.

Makes about 2 cups (480ml).

CARROT CAKE

The fine shredded carrot in this cake gives it extra moisture and delicious flavor.

Cooking spray

3-4 large carrots (8 ounces total)

1/4 medium orange

1 cup sugar

3/4 cup vegetable oil

3 eggs

1-1/2 teaspoon vanilla

1/2 cup raisins

1-1/3 cups flour

3/4 teaspoon salt

1-1/2 teaspoons cinnamon

1-1/2 baking powder

1/2 teaspoon baking soda

1/3 cup walnut pieces

Preheat oven to 350°F. Lightly coat two 8-inch round cake pans with cooking spray.

Trim and peel carrots; cut in lengths to fit feed tube vertically. Insert medium shredding disc and shred carrots; reserve.

Using a sharp knife or vegetable peeler, remove the zest from the orange. With the metal blade, mince zest with sugar until very fine, about 30 seconds. Add oil, eggs and vanilla and mix to combine, about 15 seconds.

Add remaining ingredients and carrots and pulse just until flour disappears, 8 to 10 pulses, scraping bowl as necessary.

Pour into prepared pans.

Bake 20-25 minutes, or until a knife inserted comes out clean. Remove and cool on a wire rack. Frost the cake with Cream Cheese Frosting.

Makes 10 to 12 servings.

CREAM CHEESE FROSTING

8ounces cream cheese

2tablespoons butter 1-1/2 teaspoon vanilla extract 3/4 cup powdered sugar

Have cream cheese and butter at room temperature; cut into 1-inch pieces. Use the metal blade to mix all the ingredients until smooth, about 45 seconds, scraping down once.

Use to frost and fill carrot cake layers.

Makes 1 cup.

CHOCOLATE CHIP COOKIES

3/4 stick unsalted margarine

(3 ounces, 85g), well-chilled and cut into 7 pieces

1 large egg

1/3 cup sugar (2-1/3 ounces, 70g)

1/3 cup firmly packed light brown sugar

`(2-1/3 ounces, 70g)

1teaspoon pure vanilla extract 1/2 cup nut pieces (2 ounces, 55g)

1-1/3 cups all-purpose flour (6-3/4 ounces, 190g)

1/2 teaspoon baking soda

1/4 teaspoon salt

6ounces (170g) semisweet chocolate morsels

Preheat oven to 375°F (190°C). Insert metal blade. Put margarine, egg, both sugars and vanilla in work bowl and process until smooth, about 30 seconds. Stop once to scrape bowl. Put nuts, then flour, baking soda and salt on top of batter in circle, then add chocolate. Pulse just until flour disappears, about 4 times. Run spatula around inside of bowl and pulse twice. Do not overprocess.

Drop cookies by tablespoonful onto ungreased cookie sheets, spacing them 2-inch (5cm) apart. Bake until lightly browned, about 8 to 10 minutes.

Makes about 3 dozen cookies.