Carrot Cake

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

freezing the second layer for another time.

Makes 8 servings

3/4 pound carrots peeled

1-1/2 cups all-purpose flour

1teaspoon baking powder 1/4 teaspoon baking soda 1/8 teaspoon salt

1teaspoon cinnamon 3/4 teaspoon ginger

1/4 teaspoon freshly grated nutmeg

1cup brown sugar, packed 1/4 cup vegetable oil

2large eggs

1-1/2 teaspoons vanilla

3/4 cup pecans or walnuts, lightly toasted (3 ounces)

1/2 cup golden raisins

3/4 cup well drained pineapple chunks (juice packed)

3/4 pound low fat cream cheese

4ounces 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 8 x 2-inch round cake pans (6 cups each) with cooking spray; line the bottom with a round of waxed paper or parchment paper and spray again.

Set aside.

Insert the shredding disc; use medium pressure to shred the carrots. Divide carrots in half. Steam half the carrots until tender, about 6 to 8 minutes. Reserve the remaining raw carrots.

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 smooth, 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; process to com- bine, 5 seconds; scrape the bottom and sides of the work bowl. Add the flour mixture; pulse to incorporate, about 10 times. Add the pecans, raisins and pineapple. Pulse until

just combined.

Divide the batter evenly between the two prepared pans. Bake in the preheated 350° F oven for 30 to 35 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 parch- ment 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 pecan halves.

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. Use an offset spatula to frost the cake.

Preparation: 20 – 25 minutes, plus 2 hours to bake and cool; 30 minutes to prepare frosting and assemble the cake

Nutritional analysis per serving:

Calories 610 (45% from fat) • carb. 75g • pro. 11g • fat 31g

sat. fat 10g • chol. 73mg • sod. 444mg • fiber 4g

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Cuisinart DLC-2007N manual Carrot Cake, Set aside, Just combined, White Chocolate Cream Cheese Frosting
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DLC-2007N specifications

The Cuisinart DLC-2007N is a powerful food processor that stands out in the kitchen appliance market, designed to make food preparation easier and faster. With a 7-cup capacity, it is ideal for both small tasks and larger meals, accommodating the needs of families and individuals alike. One of the primary features of the DLC-2007N is its durable and efficient motor, boasting a robust 600-watt power output. This allows it to tackle tough ingredients with ease, whether chopping vegetables, kneading dough, or pureeing soups.

A key characteristic of the Cuisinart DLC-2007N is its versatility. It comes equipped with an assortment of stainless-steel blades and discs that enhance its multifunctionality. The slicing and shredding discs are perfect for preparing salads and garnishes, while the chopping blade is designed for precise cuts. This versatility enables users to experiment with various recipes, making the kitchen experience more enjoyable and creative.

The construction of the DLC-2007N emphasizes ease of use and safety. It features a simple control panel with an on/off switch and a pulse function for added control over processing. The unit is designed with a safety lock mechanism that ensures the processor will not operate unless the lid is securely in place, which is a crucial feature for preventing accidents in the kitchen.

Furthermore, the Cuisinart DLC-2007N also boasts a large feed tube that accommodates whole fruits and vegetables, reducing the need for pre-cutting and enabling efficient food prep. This design is complemented by a detachable bowl and lid, making cleanup quick and hassle-free. The dishwasher-safe parts are an additional convenience, ensuring that post-meal cleanup will not be a burdensome task.

Another noteworthy technology in the DLC-2007N is its compact design, allowing it to fit comfortably on most kitchen countertops without consuming excessive space. Combining functionality with sleek aesthetics, it is available in various colors to match different kitchen styles.

In summary, the Cuisinart DLC-2007N is a robust, efficient, and versatile kitchen appliance that simplifies food preparation. Its powerful motor, assortment of blades, user-friendly features, and compact design make it an excellent choice for anyone looking to elevate their culinary skills or streamline their cooking processes.
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