Carrot Cake
Wonderful as a
freezing the second layer for another time.
Makes 8 servings
3/4 pounds (340 g) carrots peeled
1teaspoon (5 ml) baking powder 1/4 teaspoon (1 ml) baking soda 1/8 teaspoon (0.5 ml) salt
1teaspoon (5 ml) cinnamon 3/4 teaspoon (3 ml) ginger
1/4 teaspoon (1 ml) freshly grated nutmeg
1cup (250 ml) brown sugar, packed 1/4 cup (50 ml) vegetable oil
2large eggs
3/4 cup (175 ml) pecans or walnuts, lightly toasted (3 ounces [85 g])
1/2 cup (125 ml) golden raisins
3/4 cup (175 ml) well drained pineapple chunks (juice packed)
3/4 pound (340 g) lowfat cream cheese
4ounces (113 g) white chocolate, such as Lindt or Callebaut, not imitation white coating
16 toasted pecan or walnut halves
Preheat the oven to 350˚ F (177˚ C). Spray two 8 x | (6 |
cups [1.5 L] 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 (177° C) oven for 30 to 35 minutes, until a cake tester comes out clean when inserted in the centre. 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 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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