KitchenAid 11 CUP manual Carrot Cake

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CARROT CAKE

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Cake

1pound carrots, cut in 21/2-inch lengths

2cups 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

2teaspoons baking soda

2teaspoons cinnamon 1/2 teaspoon salt

1/4 teaspoon nutmeg

1/2 cup pecan halves or pieces

Frosting

4ounces no-fat pasteurized process cream cheese product, cut in

2 pieces

1tablespoon margarine or butter

1 teaspoon vanilla

21/2 cups powdered sugar

3tablespoons pecan halves or pieces, if desired

3tablespoons raisins, if desired

2tablespoons 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.

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Contents YIP Total Replacement Warranty To 3 p.m., Saturday, Eastern timeTable of Contents Important Safeguards Your safety and the safety of others is very important KitchenAid Food Processor Warranty USA Repairs when foodStandard First Year Warranty How To Arrange For Service USA OnlyIf You Need Service or Assistance Electrical RequirementsIs the food processor plugged in? Volts 120 A.C. only Hertz Amp branch circuitHow To Obtain Service Product Registration CardPlease complete the following for your personal records KFP600/KFPM650 Food Processor Features Food Pusher features easy to read measurement markings Shreds. The shaft is removable for easy cleaningFirm fruits, vegetables, and cheeses Assembling Your Food Processor Select blade or disc Falls into placeDisc, medium Disc with the ridges of the stemProperly aligned and fall into place Place the work bowl cover onEgg Whip Professional Model KFPM650 Only Place Egg Whip stem on motor base shaftOperating Your Food Processor Disassembling Your Food Processor Turn the work bo wl cover to the left and removeCare and Cleaning Processor baseUsing Multipurpose Blade Food Processing TipsEven pressure to make Plank-like slicesRe-stack slices Using the Dough Blade Helpful Hints Helpful Hints AAPPETIZERS~b Stuffed Jumbo Mushrooms Shallot, quartered Clove garlicTeaspoon dry mustard Smoky Chicken Paté Onion, cut in 1-inch pieces Slices baconTablespoons brandy Seasoned Cheese Straws Teaspoon saltTeaspoon chili powder Tablespoon milk or creamSpicy Deviled Eggs Chipotle peppersSmall onion, cut Inch pieces Medium onions Teaspoons dry sherryEgg white, beaten Shrimp Dill DIP Salsa VerdeVegetable Terrine Cup water Tablespoon sugar Tablespoon lemon juiceTablespoons peanut oil Gorgonzola Cheese Ball Shallot, quarteredInch slices Cheesy HOT Salmon DIP Jar 6 oz. marinated artichoke hearts, drainedASALADS~AND DRESSINGSb Chicken Chutney Salad Spicy Jicama SaladChopped Chicken Vegetable Salad Chinese ColeslawRED Cabbage Slaw Carrot and Date Salad HOT Chicken SaladTablespoons orange juice Cup sliced almondsHOT Potato Salad Medium onion, cut in 4 pieces Slices baconTeaspoons sugar Teaspoon celery seed Cup water Cup vinegarVegetable Crunch Salad Small head aboutStalk about 3/4 lb. broccoli, cut into florets Vinaigrette Dressing Cup vegetable oilCreamy Orange Dressing Spicy Mexican Dressing11/2 teaspoons sugar Cup pecans Cup mild salsaASOUPS ~AND SANDWICHESb Creamy Broccoli Soup Tablespoons fresh parsleyPound broccoli Creamy Lentil Soup Cups lentils, rinsed, sortedCan 8 oz. tomato sauce Teaspoon salt Cup plain yogurtLarge onions Cup dry sherryMinute Ounces Gruyere or Swiss cheeseCup fresh parsley leaves Tablespoons olive oil Turnip PotatoesCup water Large carrots, cut in 21/2-inch piecesCalico Corn Chowder Cups fresh or frozen thawed corn kernels Medium potatoesCups water Teaspoons dried Marjoram Teaspoon seasoned salt Cheese Sandwich Spread HAM Sandwich SpreadRed bell pepper, cut in half, seeds removed Inch cubesChutney Chicken Spread Bean and Veggie MeltInch pieces Cup jicama, cut Inch cubes Cup walnuts Cup mango chutney Teaspoon saltVegetable Hoagie Cup stuffed green olives Cup pitted ripe olivesRed onion If desiredAVEGETABLES~AND SIDEbDISHES Scalloped Potatoes Small onion DressingCup fresh dill weed Medium potatoes Medium onionShredded Vegetable Sauté Medium bell peppers, red and/or yellow, cut in quartersClove garlic, minced 1/4teaspoon salt Small about 8 oz. jicamaCABBAGE, Onion Noodle Casserole Shredded BeetsHONEY-GLAZED Carrots Zucchini PattiesCup uncooked white rice 1/2teaspoon black pepperEgg white, slightly beaten Medium about 11/4 to 11/2 lb. eggplant, peeledAMAIN~DISHESb ONION-CHEESE PIE Pastry crust pg.89 Cloves garlicSmall carrot Teaspoon dried thyme Teaspoon saltBeef Fajitas Teaspoon cumin Teaspoons olive oilPound beef flank steak, sliced across the grain see Tips Tarragon Chicken Patties Cup cooked rice Cup plain dry bread crumbsSet aside Teaspoon dried tarragonSzechwan Pork See TipsTeaspoons oyster sauce Teaspoon cornstarch Cloves garlic Egg white Tablespoon plusTeaspoon sesame oil Teaspoon gingerTurkey Slices with Fresh Italian Tomato Sauce Teaspoons olive oil, dividedTeaspoon brown sugar Teaspoon salt Pound turkey breast slicesVegetable EGG FOO Yung Small carrot, cut in 4 piecesSmall onion Tablespoon cornstarch Dash white pepperSpicy Chicken LO Mein Rib celery, cut in 4 pieces Cup fresh mushroomsTeaspoons peanut oil Cup 4 oz. fresh pea pods, trimmed, halvedBeef Chow Mein Tablespoon oyster sauceRefrigerator Yield 4 to 6 servingsShrimp and Scallop Sauté With Pasta and Vegetables Ounces bay scallops, thawedVegetarian Pizza Tablespoon olive oilTeaspoon salt Drops hot pepper sauce Cornmeal Minutes, until onion is tenderCloves garlic Medium about Oz. head broccoli Medium carrot Tablespoon olive oilSlice bread, torn in 4 pieces CHICKEN-VEGETABLE Frittata Medium shallotSmall zucchini Dash black pepperSatay Chicken Strips With Peanut Sauce Teaspoon brown sugar Teaspoon gingerCup peanut butter Cup water Tablespoon lemon juice Times, about 3 to 4 seconds each time, until choppedHAM Loaf Medium green bellSlices bread, torn in 4 pieces each ~BREADS b Cracked Wheat Bread White Bread Cup water Cup milkCups bread flour Tablespoon sugar Teaspoon salt Oatmeal Raisin Scones Cup rolled oatsCup half and half Grease cookie sheetTopping Cup packed brown sugar Teaspoon cinnamonCoffee Cake Cup sour cream Cup sugarPoppyseed Rolls Package active dry yeastCups bread flour Tablespoons sugar Teaspoon salt Biscuits Teaspoon salt Cup shorteningTeaspoons baking powder Cup sugar Teaspoon cinnamon Teaspoon baking soda Teaspoon saltCup buttermilk Teaspoon vanilla Second each time, just until mixed. Do not overmixFlavored Butters Tablespoon honey Teaspoon cinnamon~DESSERTS b Carrot Cake Cheesecake CrustFilling Cup sugar Cup fresh lemon juiceFresh Fruit Tart Crust Pastry crust pg.83Tablespoon water Filling Cup sugar Egg, beaten Teaspoon vanilla Fruit ToppingCup dried cranberries or dried cherries Cup plus Tablespoon all- purpose flour, dividedCup sugar Teaspoons vanilla Instant Chocolate Sauce ORANGE-CHOCOLATE MousseCup packed brown sugar Cup sugar Cup skim milkPastry Crust One CrustTwo Crusts Apple PIE Cup sugar Cup packed brown sugarTablespoon sugar, if desired Thumbprint Cookies Cup margarine or butter, cut upCookie Crumb Crust Graham CrustTablespoons sugar Cup margarine or Butter, melted Optional Attachments and Accessories Stores 6 discs convenientlyArb Arb Kitchenaid is a registered Trademark of KitchenAid, U.S.A

11 CUP specifications

The KitchenAid 11 Cup Food Processor is a versatile kitchen appliance designed to enhance your cooking experience. This powerful machine is perfect for home chefs who require efficiency and precision in their food preparation. With a sleek design, it is not only functional but also adds a touch of style to any kitchen countertop.

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A standout feature of the KitchenAid 11 Cup is its easy-to-use interface. The simple one-click operation allows you to start processing with ease, while the locking lid and bowl make it safe to use. Cleaning is also a breeze, as the work bowl, lids, and attachments are all dishwasher-safe.

Incorporating KitchenAid's exclusive Exact Slice System, the 11 Cup Food Processor allows users to adjust the thickness of slices with a simple lever. This feature adds convenience and control, enabling you to customize your food preparation to match your preference.

Additionally, the food processor includes a wide feed tube that accommodates whole fruits and vegetables, reducing the need for pre-cutting. This saves you valuable time in the kitchen and makes meal prep more efficient.

Overall, the KitchenAid 11 Cup Food Processor is a powerful, multifunctional tool that simplifies food preparation. With its durable materials, innovative technologies, and user-friendly design, it stands as an essential appliance for anyone who enjoys cooking and wants to elevate their culinary skills. Whether you’re preparing healthy meals or indulging in delicious treats, this food processor can handle it all with ease.
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