KITCHENAID KPFP850 - Manual (Page 90)

88
CAKE
1 1 ⁄
2
pounds (8–11 medium) carrots
2 2 ⁄
3
cups sugar
3 ⁄
4
cup vegetable oil
4 eggs
2 1 ⁄
2
teaspoons vanilla
3 cups all-purpose flour
2 1 ⁄
2
teaspoons baking soda
3 ⁄
4
teaspoon salt
2 1 ⁄
2
teaspoons cinnamon
1 ⁄
2
teaspoon nutmeg
1 ⁄
2
cup golden raisins
1 ⁄
2
cup flaked coconut
3 ⁄
4
cup pecan halves or pieces
CAKE
Position chef’s bowl and 4 mm shredding disc in work bowl. Add carrots, cutting to fit
feed tube if necessary. Process to shred. (Yield should be about 4 cups.)
Exchange chef’s bowl and 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 all remaining cake
ingredients evenly over carrot mixture in bowl. Pulse 3 to 4 times, 2 to 3 seconds each
time, or until just blended.
Pour batter evenly into 3 greased and floured 9-inch round cake pans (about 2 1 ⁄
3
cups
batter per pan). Bake at 350° F for about 30 minutes, or until wooden pick inserted in
center comes out clean. If baking on 2 racks, rearrange pans half way through. Cool in
pans on rack for 10 minutes. Remove layers from pans; cool completely. Frost with Cream
Cheese Frosting.
3-LAYER CARROT CAKE
WITH CREAM CHEESE FROSTING