Use and Care Manual

32
After dough cleans inside of work bowl,
continue processing 40 seconds more
to knead it. Shape dough into a ball and
place it in a lightly floured bowl. Cover with
plastic wrap or a dry dishtowel. Let rise in
warm place until double, about 1 hour.
Divide dough in 2 pieces. Roll each on
lightly floured surface into 15 x 12-inch
rectangle. Brush dough with melted butter.
With remaining butter, brush inside of pan.
Use metal blade to chop brown sugar,
raisins or dates, pecans and cinnamon
until coarsely chopped, about 45 seconds.
Spread filling over dough. Roll dough,
jelly-roll fashion, from long side. Use sharp
knife to cut each roll into 9 equal slices.
Place slices in 2, 9 x 9-inch pan, cut sides
up, and let rise until doubled.
Preheat oven to 375°F. Once preheated,
bake coffeecake until golden and bubbly,
about 20 to 25 minutes.
Nutritional information per serving:
Calories 275 (33% from fat) • carb. 42g • pro.
5g • fat 10g • sat. fat 5g • chol. 29mg • sod.
113mg • calc. 38mg • fiber 2g
CARROT CAKE
To make this delicious, moist cake look really
professional, put a marzipan carrot in the center.
You can buy them at many pastry or candy
shops.
Three 9-inch round cake pans
Makes 20 servings
Fine, dry bread crumbs, for
dusting pans
1 pound carrots, peeled and cut
lengthwise to fit into feed tube hori
-
zontally
1 cup granulated sugar
1 cup packed dark brown sugar
4 large eggs
1½ cups corn oil
2 teaspoons pure vanilla extract
1½ cups walnut pieces
1
2
⁄3 cups unbleached, all-purpose flour
1 tablespoon unsweetened cocoa
2 teaspoons baking powder
2 teaspoons ground cinnamon
1 teaspoon baking soda
1 teaspoon kosher salt
1 cup raisins
Cream Cheese Frosting
(recipe follows)
Preheat oven to 350°F. Butter cake pans,
line bottoms with parchment paper and
butter the paper. Dust pans with bread
crumbs.
Insert shredding disc to shred carrots
and reserve.
Insert metal blade. Process sugars, eggs,
oil and vanilla until smooth, about 15 sec
-
onds. Add walnuts and dry ingredients and
pulse until combined, about 6 times, stop-
ping once to scrape down work bowl. Use
spatula to stir in raisins and carrots.
Divide batter among prepared pans and
bake in preheated oven until cake tester
inserted
in center comes out clean, about 35 to 40
minutes. Cool in pans for 2 to 3 minutes
and turn out onto wire racks to cool com-
pletely. Remove paper.
Spread frosting between layers and on top
and sides of cakes.
Nutritional information per serving (unfrosted):
Calories 346 (51% from fat) • carb. 40g • pro.
4g • fat 21g • sat. fat 3g • chol. 43mg • sod.
221mg • calc. 38mg • fiber 2g
CREAM CHEESE FROSTING
This quick and easy frosting is delicious on car-
rot cake, but it’s also good on many other cakes.
Frosts three 9-inch layers
1 pound cream cheese, room tem-
perature,
cut into pieces
½ cup butter (1 stick) cut into pieces
2 cups confectioners’ sugar, sifted
1 teaspoon pure vanilla extract
Insert metal blade. Put cream cheese and
butter into the work bowl. Process until
combined, about 10 seconds. Add sugar
and process until smooth, about 5 sec
-
onds. Add vanilla and process until incor-
porated, about 15 seconds.
Nutritional information per serving:
Calories 166 (65% from fat) • carb. 13g •
pro. 1g • fat 12g • sat. fat 8g • chol. 37mg
• sod. 73mg
• calc. 22mg • fiber 0g