Kenmore KFPSB, KFPSL6, KFPFF Carrot Cake, ⁄4 teaspoon nutmeg ⁄2 cup pecan halves or pieces, Pieces

DESSERTS

Carrot Cake

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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