L'Equip 524, 528 manual Cream Cheese Icing

DEHYDRATOR

Combine dried grated carrots and ½ cup hot water. Let sit 30 minutes, stirring twice. Beat together. Let sit 30 minutes, stirring twice. Beat together butter or margarine, brown sugar, egg, 2 Tbsp water, and vanilla until creamy. Stir to- - ture. Fold in carrots. Drop by teaspoonfuls onto slightly greased baking sheets. Bake in 350° F oven for 15-18 minutes or until lightly browned. Makes 4 dozen.

Barb’s Carrot Cake- Recipe by Barb Lockert

1 ½ cups oil*

3 eggs

1 ½ cups sugar

2 tsp baking soda ½ tsp sea salt

2 ½ tsp cinnamon Dash nutmeg

1 cup dehydrated carrots, rehydrated

1 cup walnuts, chopped

1 cup (14 oz) drained, crushed pineapple*

Rehydrate 1 cup dehydrated carrots in 1 cup warm water for 30 minutes. Do not drain. Preheat oven to 350° F.

In a BOSCH bowl with wire whips or cookie paddles, beat oil, eggs and sugar.

tube pan, bundt pan, or a 10” spring-form pan. Bake 1 hour. Cake tester should come out clean before removing from oven. Cool 5 to 10 minutes in pan. In- vert pan to remove cake. Cool completely on a cooling rack. Frost with cream cheese icing.

*Oil may be replaced with ¾ cup oil and ¾ cup applesauce.

*Drained pineapple juice may be reserved for icing or as part of the oil measurement.

Cream Cheese Icing

2 8-oz packages cream cheese softened

1 cup powdered sugar

1 tsp vanilla

Cream ingredients with wire whips.

Frost cooled cake. Sprinkle with ¾ cup shredded coconut.

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