Carrot Cake With Cream Cheese Frosting

Cake

1pound (455 g)

(6-7 medium) carrots

2cups (475 ml) sugar

2⁄3 cup (160 ml) vegetable oil

3 eggs

2teaspoons (10 ml) vanilla

21⁄4 cups (535 ml) all-purpose flour

2teaspoons (10 ml) baking soda

2teaspoons (10 ml) cinnamon

1⁄2 teaspoon (2 ml) salt

1⁄4 teaspoon (1 ml) nutmeg

1⁄2 cup (120 ml) pecan halves or pieces

1⁄4 cup (60 ml) raisins

1⁄4 cup (60 ml) flaked coconut

Frosting

41⁄2 cups (1 l) powdered sugar

6ounces (170 g) cream cheese, softened and cut into 8 pieces

1⁄4 cup (60 ml) butter or margarine, softened

3⁄4 teaspoon (4 ml) vanilla

1-2 teaspoons (5-10 ml) milk

Position 4 mm shredding disc in work bowl. Add carrots, cutting to fit feed tube if necessary. Process to shred. (Yield should be about 3 cups [710 ml].)

Exchange shredding disc for multipurpose blade in work bowl. Add sugar, oil, eggs, vanilla, and carrots. Process until thoroughly mixed, 8 to 10 seconds. Scrape sides of bowl. Process 25 to 30 seconds longer to dissolve sugar. Spread flour, baking soda, cinnamon, salt, and nutmeg evenly over carrot mixture in bowl. Pulse 2 times, 2 to 3 seconds each time, or until just blended. Sprinkle nuts, raisins, and coconut evenly over batter. Process until just blended, 2 to 3 seconds.

Pour batter evenly into 2 greased and floured 9-inch (23 cm) round cake pans. Bake at 350°F (177°C) for about 30 minutes, or until wooden pick inserted in center comes out clean. Cool in pans on rack for 10 minutes. Remove layers from pans; cool completely. Frost with Cream Cheese Frosting.

Position multipurpose blade in work bowl. Add powdered sugar, cream cheese, butter, vanilla, and 1 teaspoon (5 ml) milk. Process until thoroughly mixed, 15 to 20 seconds. With processor running, if necessary, add an additional 1 teaspoon (5 ml) milk through the small feed tube until frosting is spreading consistency.

Yield: 12 servings.

Tip: For rectangular-shaped cake, pour batter into greased and floured 9 x 13 x 2-inch (23 x 33 x

5 cm) baking pan. Bake at 350°F (177°C) for 40 to 50 minutes.

Per Serving: About 660 cal, 6 g pro, 103 g carb,

27 g total fat, 9 g sat fat, 80 mg chol, 400 mg sod.

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KitchenAid 4KFPM770, 4KFPW760 manual Carrot Cake With Cream Cheese Frosting

Models: 4KFPM770 4KFPW760