Wolfgang Puck WPMFP15 manual Quick Carrot Cake, Recipe Notes

FG_FoodProc Manual2 7/7/06 3:54 PM Page 89

Quick Carrot Cake

Makes 2 eight - inch cake rounds

INGREDIENTS

2 large carrots, peeled

1 package yellow cake mix 1/2 cup water

1/2 cup vegetable oil 4 eggs

1 8 oz can pineapple in juice, drained 3/4 cups walnuts

1/2 cup raisins

1 1/2 teaspoons cinnamon

1 teaspoon ginger 1/2 teaspoon allspice

Cream Cheese Frosting (see separate recipe opposite page)

METHOD

1Preheat oven to 350 degrees. Grease bottoms of two round baking pans. Dust lightly with flour.

2Place the shredding disc in the food processor with the small holes facing up.

3Stand the carrots into the feed tube and guide through the shredding disc with the pusher, without excess pressure.

4Remove the shredding disc and replace with S-Blade. Add all the ingredients except nuts, raisins, and frosting. Puree for 1 minute. Add nuts and pulse 3 to 4 times. Remove blade and fold in raisins with spatula.

5Divide cake batter between pans. Bake for 40-45 minutes using an

8-inch pan and 30 minutes if using a 9-inch pan. Check for doneness by inserting toothpick. The toothpick should come out clean when cake is done.

6Let cake cool 10 minutes. Invert cakes onto cooling racks, and let cool for at least 1 hour.

7Fill and frost with cream cheese frosting.

Recipe courtesy Debra Murray, Wolfgang Puck HSN Host

Recipe Notes

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