KitchenAid PRO LINE KPFP850 series Use And Care Manual page 88

CAKE
1V_ pounds (811 medium) carrots
22/3 cups sugar
3/4 cup vegetable oil
4 eggs
2V_ teaspoons vanilla
3 cups aft-purpose flour
2V_ teaspoons baking soda
Y4 teaspoon salt
27_ teaspoons cinnamon
V_ teaspoon nutmeg
_/_ cup golden raisins
_/_ cup flaked coconut
_/_ 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. Process25 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 2Y3cups
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.