Carrot Cake

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

freezing the second layer for another time.

Makes 12 servings

Preparation: 20 - 25 minutes, plus 2 hours baking and cooling and

45 to 50 minutes for preparing the frosting, assembling and chilling the cake.

Vegetable oil cooking spray

1-1/4 pounds (560g) carrots, peeled

2-1/2 cups (625ml) all-purpose flour

1-1/4 teaspoons (6ml) baking powder 3/8 teaspoon (1ml) baking soda 1/4 teaspoon (1ml) salt

1-1/4 teaspoons (6ml) cinnamon

1 teaspoon (5ml) ginger

1/2 teaspoon (2ml) freshly grated nutmeg 1-1/4 cups (315ml) brown sugar

1/3 cup (85ml) vegetable oil

3 large eggs

2-1/2 tablespoons (40ml) vanilla

1-1/4 cups (315ml) pecans or walnuts, lightly toasted

3/4 cup (75ml) golden raisins

1-1/4 cups (315ml) well-drained pineapple chunks (juice packed)

1/3 cup (85ml) coconut

1-1/4 pounds (560g) lowfat cream cheese

6ounces (170g) white chocolate,

such as Lindt or Callebaut, not imitation white coating

16 toasted pecan or walnut halves

Preheat the oven to 350° F (175°C). Spray two 9 x 2 - inch (22 x 5cm) round cake pans (8 cups [2L] each) with vegetable oil cooking spray; line the bottoms with rounds of waxed paper or parch- ment paper and spray again. Set aside.

Insert the slicing disc; slice half the carrots. Steam until tender, about 6 to 8 minutes. Set aside to cool. Insert the shredding disc. Shred the remaining carrots; remove and reserve.

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 puréed,

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. Add the flour mixture; pulse to incorporate, about 10 times. Add the pecans; pulse to incorporate, 5 times. Add the raisins, pineapple, and coconut; pulse to incorporate, 10 times.

Divide the batter evenly between the two prepared pans. Bake in the preheated oven for 55 to 60 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 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 toasted nuts.

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 run- ning, 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. For ease, use an offset spatula to frost the cake. Refrigerate before serving.

Nutritional analysis per serving:

Calories 610 (48% from fat) • carbo 71g • pro 12g • fat 34g

sat. fat 7g • chol 70mg • sod 448mg • fiber 3g

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Cuisinart DLC-2011C manual Carrot Cake
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DLC-2011C specifications

The Cuisinart DLC-2011C is a premium food processor that has earned its reputation for versatility and performance in the kitchen. Designed to simplify food preparation, this powerful appliance comes equipped with a robust motor and a range of features that make it an essential tool for both novice cooks and experienced chefs.

One of the standout characteristics of the DLC-2011C is its 11-cup capacity bowl, allowing for large batches of food to be processed at once. Whether you’re chopping, slicing, or pureeing, the spacious bowl provides ample room. The bowl is constructed from durable BPA-free plastic, ensuring longevity while maintaining food safety standards.

This food processor comes with multiple stainless steel blades and discs, which are engineered to deliver precision and efficiency. The stainless steel chopping/mixing blade is ideal for a variety of tasks, from mixing dough to grinding meats, while the slicing disc allows users to create uniform slices of fruits and vegetables. The reversible shredding disc also contributes to versatility, giving the ability to shred cheese, carrots, and more with ease.

Incorporating Cuisinart's patented technology, the DLC-2011C features a bowl and lid design that ensures a tight seal, minimizing spills and messes. The safety-locking system prevents the processor from operating unless the bowl and lid are securely in place, ensuring safe use at all times.

Control is a key aspect of the Cuisinart DLC-2011C. With a simple yet effective interface, users can easily switch between on, off, and pulse functions. The pulse feature enables short bursts of processing, providing greater control over food consistency, especially for delicate tasks like chopping herbs or nuts.

Maintenance and cleaning are also user-friendly, as the removable parts are dishwasher-safe, making cleanup hassle-free after preparing meals.

In summary, the Cuisinart DLC-2011C stands out in the realm of food processors due to its well-designed features, efficient technology, and practical characteristics. It not only saves time in food preparation but also enhances the overall cooking experience, making it a valuable addition to any kitchen. With its robust performance and high-quality construction, it promises reliability that meets the demands of today’s culinary enthusiasts.
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