3-Layer Carrot Cake With Cream Cheese Frosting - KitchenAid Pro Line KPFP850 User Manual

3-LAYER CARROT CAKE
CAKE
1 1 ⁄ pounds (8–11 medium) carrots
2
2 2 ⁄ cups sugar
3
3 ⁄ cup vegetable oil
4
4 eggs
2 1 ⁄ teaspoons vanilla
2
3 cups all-purpose flour
2 1 ⁄ teaspoons baking soda
2
3 ⁄ teaspoon salt
4
2 1 ⁄ teaspoons cinnamon
2
1 ⁄ teaspoon nutmeg
2
1 ⁄ cup golden raisins
2
1 ⁄ cup flaked coconut
2
3 ⁄ cup pecan halves or pieces
4
88
WITH CREAM CHEESE FROSTING
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
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.
1 ⁄ cups
3