Carrot Cake - Cuisinart CFP-11BCPCC Instruction And Recipe Booklet

Lemon Ginger Biscotti
Delicious with coffee or tea
Preparation: 15–20 minutes, plus 40 minutes chilling time and
25 minutes baking and cooling time
3 ounces (85 g) white chocolate,
broken up, chilled
2 ounces (60 g) crystallized ginger
2½ cups (625 ml) unbleached all-purpose flour
2 teaspoons (10 ml) baking powder
¼ teaspoon (1 ml) table salt
zest of 3 lemons, bitter white
pith removed
Preheat the oven to 325˚F (160°C). Insert the metal blade. Pulse to chop the white chocolate, about 5
to 10 times. There should be no piece larger than ½ inch (1.25 cm). Remove and reserve. Pulse to chop
the crystallized ginger, 10 to 15 times. There should be no piece larger than ½ inch (1.25 cm). Remove
and reserve.
Pulse the flour, baking powder and salt to quick sift, 5 short pulses. Remove and reserve. Process the
zest with ¼ cup (60 ml) of the sugar until finely chopped, about 20 to 30 seconds. Add the remaining
sugar and the butter; process until smooth. The mixture may look curdled; do not worry. With the
machine running, add the eggs one at a time. Add the brandy and vanilla. Scrape the work bowl. Add
the flour mixture, chopped white chocolate and chopped ginger. Process to incorporate, about 10
seconds. Turn out onto a lightly floured surface and gather into a ball. Divide into 3 equal portions.
Shape into flat logs, about 12 inches (30 cm) long and 1½ inches (3.75 cm) wide. Arrange on ungreased
baking sheets and bake in a preheated 325˚F (160 °C) oven for about 22 minutes.
Remove from the oven and let cool on the baking sheets for 10 minutes. Using a serrated knife, slice the
logs at ½-inch (1.25 cm) intervals. Arrange slices on the baking sheet, so that the cut sides are exposed.
Return to the oven and bake for another 20 to 25 minutes, until the biscotti are just beginning to turn
golden and crispy. Allow to cool completely to finish the drying process. Store in an airtight container.
If desired, baked and cooled Lemon Ginger Biscotti may be drizzled with melted white or bittersweet
chocolate.
Nutritional information per each biscotto:
Calories 48 (46% from fat) • carb. 6g • pro.1g • fat 2g
• sat. fat 1g • chol. 11mg • sod. 21g • fiber 1g
Makes about 60
¾ cup (175 ml) granulated sugar
1 stick [4 ounces (115 g)] unsalted butter,
room temperature
2 large eggs, room temperature
1 tablespoon (15 ml) brandy
1 tablespoon (15 ml) pure vanilla extract
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Carrot Cake

Wonderful as a 2-layer cake, but try it as a single layer cake,
freezing the second layer for another time.
Makes 12 servings
Preparation: 20–25 minutes, plus 2 hours baking and cooling and
45 to 50 minutes for preparing the frosting and assembling and chilling the cake
vegetable oil cooking spray
1¼ pounds (625 g) carrots (about 5 large), peeled
2½ cups (625 ml) unbleached, all-purpose flour
1¼ teaspoons (6 ml) baking powder
3 ⁄ teaspoon (1.3 ml) baking soda
8
¼ teaspoon (1 ml) table salt
1¼ teaspoons (6 ml) ground cinnamon
1 teaspoon (5 ml) ground ginger
½ teaspoon (2 ml) freshly grated nutmeg
1¼ cups (300 ml) packed light brown sugar
⁄ cup (75 ml) vegetable oil
1
3
Preheat the oven to 350°F (180°C). Spray two 9 x 2-inch (23 x 5 cm) round cake pans [8 cups
(2 L) each] with vegetable oil cooking spray; line the bottoms with rounds of waxed paper or parchment
paper and spray again. Set aside.
Insert the slicing disc; slice half the carrots. Steam until tender, about 6 to 8 minutes. Set aside to cool.
Insert the shredding disc. Shred the remaining carrots; remove and reserve.
Insert the metal blade. Pulse the flour, baking powder, baking soda, salt, cinnamon, ginger and nutmeg
to quick sift. Remove and reserve. Process the steamed carrots until puréed, 10 to 15 seconds. Add
the brown sugar and oil; process until smooth, 10 seconds. Add the eggs one at a time, processing 10
seconds after each addition. Add the vanilla. Add the flour mixture; pulse to incorporate, about 10 times.
Add the pecans; pulse to incorporate, 5 times. Add the raisins, pineapple, and coconut; pulse to
incorporate, 10 times.
Divide the batter evenly between the two prepared pans. Bake in the preheated oven for 55 to
60 minutes, until a cake tester comes out clean when inserted in the center. Cool in the pans for
10 minutes, then invert onto a wire cooling rack and remove the waxed or parchment paper. Cool
completely before frosting. This cake is actually better when made a day ahead. The layers may also
be well wrapped and frozen. Frost with the White Chocolate Cream Cheese Frosting and garnish with
toasted nuts.
White Chocolate Cream Cheese Frosting:
Insert the metal blade. Process the cream cheese until smooth. In a double boiler over hot water,
carefully melt the white chocolate – do not stir, or the chocolate will seize. With the machine running,
pour the melted chocolate down the feed tube and process until smooth. This will make enough
frosting to frost the layers and sides of the carrot cake. For ease, use an offset spatula to frost the cake.
Refrigerate before serving.
Nutritional information per serving:
Calories 610 (48% from fat) • carb. 71g • pro. 12g • fat 34g
sat. fat 7g • chol. 70mg • sod. 448mg • fiber 3g
3 large eggs, room temperature
2½ tablespoons (40 ml) pure vanilla extract
1¼ cups (300 ml) pecans or walnuts, lightly toasted
¾ cup (175 ml) golden raisins
1¼ cups (300 ml) well-drained pineapple chunks
⁄ cup (75 ml) shredded coconut
1
3
1¼ pounds (625 g) lowfat cream cheese,
room temperature
6 ounces (170 g) white chocolate,
not imitation white coating
16 toasted pecan or walnut halves,
for garnish
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