Carrot Cake - Cuisinart Stack5 GR-M3CB Series Instructions Manual

4. In a small bowl, stir together the flour,
baking powder, baking soda, salt and
cinnamon. Put the milk in a 2-cup
measuring cup and add the eggs and
vanilla extract.
5. In a separate, larger bowl, add the
remaining ½ cup of room temperature
butter and mix with a hand mixer on low
speed. Add the granulated sugar and
remaining ¼ cup of light brown sugar and
cream together with the mixer until light and
fluffy.
6. Alternately add the dry and then wet
ingredients in several additions, starting and
ending with the dry ingredients.
7. Pour batter into the baking pan. Cover and
set back up to 325°F. Bake for about 25
minutes, until a toothpick comes out clean.
Invert the baking pan onto a large cutting
board to cut and serve.
Nutritional information per serving (based on 12 servings):
Calories 298 (37% from fat) • carb. 45g pro. 3g • fat
12g • sat. fat 8g • chol. 63mg
sod. 174mg • calc. 44mg • fiber 2g

Carrot Cake

Delicious and moist, this cake is always a
crowd pleaser!
Makes about 20 servings
Nonstick cooking spray
Cake:
1 / cups unbleached, all-purpose
2
3
flour
1 tablespoon unsweetened cocoa
2 teaspoons baking powder
2 teaspoons cinnamon
1 teaspoon ginger
1 teaspoon baking soda
1 teaspoon salt
1¼ cups vegetable oil
1 cup granulated sugar
1 cup dark brown sugar
4 large eggs
1 teaspoon pure vanilla extract
1½ cups walnut pieces (6 ounces),
chopped
1 pound carrots, shredded
1 cup plump golden raisins
(6 ounces)
Frosting:
1 pound cream cheese, room
temperature, cut into 16 pieces
¼ pound unsalted butter, room
temperature, cut into 8 pieces
2 cups confectioners' sugar
1 teaspoon pure vanilla extract
1. Assemble the Cuisinart
baking pan.
2. In a small bowl, stir together the flour,
cocoa, baking powder, cinnamon, ginger,
baking soda and salt.
3. In a large bowl, whisk together the oil and
sugars. Whisk in the eggs, one at a time,
and then the vanilla extract.
4. Add the dry ingredients to the wet in 3
additions, incorporating the first before
adding the next. Finally fold in the walnuts,
shredded carrots and the raisins.
5. Preheat the Stack5
When ready light illuminates, spray the
baking pan with cooking spray, pour in the
batter and cover.
6. Bake until a cake tester comes out clean,
about 1 hour 30 minutes to 1 hour 40
minutes. Remove baking pan from base and
allow to cool completely.
7. While cake is baking, prepare the frosting.
Beat the cream cheese and butter together
until smooth. Add the confectioners' sugar
in several additions, beating each addition
until smooth. Finally add the vanilla extract.
8. Once cake is completely cool, remove from
pan and frost.
Nutritional information per serving: Calories 581 (57%
from fat) • carb. 58g • pro. 6g • fat 38g
sat. fat 14g • chol. 89mg • sod. 396mg
26
Stack5
® ®
by selecting 275°F.
®
calc. 59mg • fiber 2g
with the