Cuisinart Elite Collection MFP-108C Series Instruction Booklet And Recipe Booklet page 29

CARROT CAKE WITH CREAM CHEESE FROSTING
A cake that is moist, sweet and a bit tangy. Garnish the top of the cake with
toasted almonds, or finely chop walnuts and press around the lower sides
of the cake for a picture-perfect presentation.
Makes one 8- or 9-inch (20 or 22.5 cm) cake,
about 10 servings
1. Preheat oven to 350°F (180°C). Lightly coat either an
NONSTICK COOKING SPRAY
¾ CUP (175 ML) PLUS 2 TABLE-
2. Insert the chopping blade into the work bowl of the
SPOONS (30 ML) UNBLEACHED,
ALL-PURPOSE FLOUR
1 TEASPOON (5 ML) GROUND
CINNAMON
1 TEASPOON (5 ML) BAKING
POWDER 3. Put the walnuts into the work bowl and pulse 2 to 3
½ TEASPOON (2 ML) BAKING SODA
½ TEASPOON (2 ML) KOSHER SALT
1 CUP (250 ML) WALNUTS,
LIGHTLY TOASTED
4. Remove the shredding disc and replace with the
½ POUND (250 G) CARROTS (ABOUT
4 MEDIUM-SMALL
CARROTS), PEELED
½ CUP (125 ML) GRANULATED
SUGAR
½ CUP (125 ML) PACKED LIGHT OR
DARK BROWN SUGAR
5. Pour into the prepared pan and carefully place in the
½ CUP (125 ML) PLUS 2 TABLE-
SPOONS (30 ML) GRAPESEED OR
VEGETABLE OIL
6. While cake is cooling, prepare the frosting. After
2 LARGE EGGS
1 TEASPOON (5 ML) PURE VANILLA
EXTRACT
FROSTING:
8 OUNCES (230 G) (1 STANDARD
PACKAGE) CREAM CHEESE,
ROOM TEMPERATURE AND CUT
INTO 8 PIECES
1 STICK [4 OUNCES (115 G)]
7. Once the cake has cooled, remove from pan. For a
UNSALTED BUTTER, ROOM
TEMPERATURE AND CUT INTO
4 PIECES
2 OUNCES (60 G) GOAT CHEESE,
ROOM TEMPERATURE (OR YOU
CAN SUBSTITUTE SOUR CREAM
OR PLAIN YOGURT)
2 ⁄ CUP (150 ML) CONFECTIONERS'
3
SUGAR
¼ TEASPOON (1 ML) KOSHER SALT
½ TEASPOON (2 ML) PURE
VANILLA EXTRACT
Nutritional information per serving:
DESSERTS
56
Calories 495 (62% from fat)
sat. fat 11g
8- or 9-inch (20 or 22.5 cm) round baking pan with
nonstick cooking spray; reserve.
food processor. Add the flour, cinnamon, baking
powder, baking soda and salt. Process to combine,
about 10 seconds. Transfer to a large mixing bowl;
reserve.
times to coarsely chop. Leaving the nuts in the bowl,
remove the chopping blade and replace with the
shredding disc. Shred the carrots. Add the nuts and
carrots to the bowl with the dry ingredients; reserve.
chopping blade. Add the sugars to the work bowl. Put
the oil, eggs and vanilla in a large measuring cup. While
unit is running, gradually add the wet ingredients to the
sugars. Process until well mixed, about 45 to 60
seconds. Add to the mixing bowl with the dry ingredi-
ents; stir until just combined.
oven. Bake for about 25 minutes, or until a cake tester
inserted in the center comes out clean. Cool in the pan.
cleaning it well, insert the chopping blade into the work
bowl. Add the cream cheese and butter and process
until smooth, stopping to scrape down as needed,
about 40 to 60 seconds. Add the goat cheese and
process until combined, another 10 to 15 seconds. Add
the sugar, salt and vanilla. Process until completely
smooth, again stopping to scrape down the sides of the
bowl as needed.
9-inch (22.5 cm) cake: Frost the entire cake as one
layer, spreading evenly on the top and sides with a
spatula. For an 8-inch cake (20 cm): You can make it
into a two-layer cake by carefully using a serrated knife
to halve the cake horizontally. Spread a thin layer of
frosting on the top of the lower half, and then place the
top half on the lower. Then spread a thin layer of
frosting to cover all sides and top (this is called a
"crumb coat"). Chill for about 30 to 60 minutes to let
that set. After chilling, finish with the remaining frosting.
This will ensure a very clean presentation. This cake
tends to be a bit crumbly so by doing the crumb coat,
your cake will be perfectly smooth.
| | |
carb. 41g pro. 7g fat 35g
| | |
chol. 74mg sod. 405mg calc. 58mg
Change up the Thanksgiving table with this pumpkin pie–inspired dessert.
NONSTICK COOKING SPRAY
CRUST:
24 GINGERSNAP COOKIES
3 TABLESPOONS (45 ML)
UNSALTED BUTTER,
SOFTENED AND CUBED
FILLING:
16 OUNCES [(460 G) 2 STANDARD
PACKAGES] CREAM CHEESE,
SOFTENED AND CUT INTO
12 PIECES, ROOM TEMPERATURE
½ CUP (125 ML) PACKED LIGHT
BROWN SUGAR
¼ CUP (60 ML) GRANULATED SUGAR
1 TEASPOON (5 ML) PURE
VANILLA EXTRACT
4 LARGE EGGS, ROOM
TEMPERATURE
1 CUP (250 ML) PUMPKIN PURÉE
PINCH KOSHER SALT
½ TEASPOON (2 ML) GROUND
CINNAMON
1 ⁄ TEASPOON (0.5 ML) GROUND
8
ALLSPICE
1 ⁄ TEASPOON (0.5 ML) GROUND
8
NUTMEG
8 OUNCES (230 G) CRÈME FRAÎCHE,
OR PLAIN GREEK YOGURT, ROOM
TEMPERATURE
|
fiber 2g
PUMPKIN CHEESECAKE
Makes one 8-inch (20cm) cake, about 12 servings
1. Preheat the oven to 325°F (160°C). Place a baking pan
on the bottom rack of the oven and fill with water.
Position the other rack in the middle of the oven,
directly over the water-filled pan. Lightly coat the inside
of a springform pan with nonstick spray; reserve.
2. Prepare the crust. Insert the chopping blade into the
work bowl of the food processor. Add the cookies and
pulse about 10 times to chop, then process to finely
grind, about 20 seconds. Add the butter and pulse
about 5 times to combine. Remove and press into the
bottom of the prepared pan. Reserve.
3. Prepare the filling. Remove the chopping blade to wipe
out work bowl, and then replace the chopping blade.
Add the cream cheese. Pulse about 5 times, scrape
down sides of bowl, and then process for 30 to 35
seconds until creamy. Add the sugars and pulse a few
times, and then process until homogenous, stopping to
scrape down the sides of the bowl as needed. With the
unit running, add the vanilla and eggs, one at a time,
until combined.
4. Stop the unit to add the pumpkin, salt and spices.
Pulse until combined, scraping down as needed. Pulse
in the crème fraîche until combined.
5. Pour the cream cheese mixture into the prepared pan.
Open the oven; if any of the water has evaporated from
the baking pan in the oven, add some more. Place the
cheesecake on the middle rack. Bake for 1 hour and
then turn the oven off and let rest in the oven for an
additional hour. Cool cheesecake completely on a
cooling rack, then cover and refrigerate for at least
8 hours.
Nutritional information per serving:
|
Calories 334 (60% from fat) carb. 27g
| |
sat. fat 12g chol. 122mg sod. 258mg
| |
pro. 6g fat 22g
| |
calc. 36mg fiber 1g
DESSERTS
57