KitchenAid 4KFPM770 Instructions And Recipes Manual

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KitchenAid 4KFPM770 Instructions And Recipes Manual Manual pdf 57 page image

55Carrot Cake With Cream Cheese FrostingCake1 pound (455 g)(6-7 medium) carrots2 cups (475 ml) sugar2⁄3 cup (160 ml)vegetable oil3 eggs2 teaspoons (10 ml)vanilla21⁄4 cups (535 ml)all-purpose flour2 teaspoons (10 ml)baking soda2 teaspoons (10 ml)cinnamon1⁄2 teaspoon (2 ml) salt1⁄4 teaspoon (1 ml)nutmeg1⁄2 cup (120 ml) pecanhalves or pieces1⁄4 cup (60 ml) raisins1⁄4 cup (60 ml) flakedcoconutFrosting41⁄2 cups (1 l) powderedsugar6 ounces (170 g)cream cheese,softened and cutinto 8 pieces1⁄4 cup (60 ml) butter ormargarine, softened3⁄4 teaspoon (4 ml)vanilla1-2 teaspoons (5-10 ml)milkPosition 4 mm shredding disc in work bowl. Addcarrots, cutting to fit feed tube if necessary. Processto shred. (Yield should be about 3 cups [710 ml].)Exchange shredding disc for multipurpose blade inwork bowl. Add sugar, oil, eggs, vanilla, andcarrots. Process until thoroughly mixed, 8 to 10seconds. Scrape sides of bowl. Process 25 to 30seconds longer to dissolve sugar. Spread flour,baking soda, cinnamon, salt, and nutmeg evenlyover carrot mixture in bowl. Pulse 2 times, 2 to 3seconds each time, or until just blended. Sprinklenuts, raisins, and coconut evenly over batter. Processuntil 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) forabout 30 minutes, or until wooden pick inserted incenter comes out clean. Cool in pans on rack for 10minutes. Remove layers from pans; cool completely.Frost with Cream Cheese Frosting.Position multipurpose blade in work bowl. Addpowdered sugar, cream cheese, butter, vanilla, and1 teaspoon (5 ml) milk. Process until thoroughlymixed, 15 to 20 seconds. With processor running, ifnecessary, add an additional 1 teaspoon (5 ml) milkthrough the small feed tube until frosting isspreading consistency.Yield: 12 servings.Tip: For rectangular-shaped cake, pour batter intogreased and floured 9 x 13 x 2-inch (23 x 33 x5 cm) baking pan. Bake at 350°F (177°C) for 40 to50 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.