CONFECTIONERS’ SUGAR ICING
1 pound (455g) confectioners’ sugar
4 tablespoons butter (2 ounces,55g),
cut into 4 pieces
4 tablespoons milk
1/2 teaspoon vanilla
Insert metal blade, put all ingredients in work
bowl and process for 10 seconds.
Makes about 2 cups (480ml).
CARROT CAKE
The fine shredded carrot in this cake gives it
extra moisture and delicious flavor.
Cooking spray
3-4 large carrots (8 ounces total)
1/4 medium orange
1 cup sugar
3/4 cup vegetable oil
3 eggs
1-1/2 teaspoon vanilla
1/2 cup raisins
1-1/3 cups flour
3/4 teaspoon salt
1-1/2 teaspoons cinnamon
1-1/2 baking powder
1/2 teaspoon baking soda
1/3 cup walnut pieces
Preheat oven to 350°F. Lightly coat two 8-inch
round cake pans with cooking spray.
Trim and peel carrots; cut in lengths to fit feed
tube vertically. Insert medium shredding disc
and shred carrots; reserve.
Using a sharp knife or vegetable peeler, remove
the zest from the orange. With the metal blade,
mince zest with sugar until very fine, about 30
seconds. Add oil, eggs and vanilla and mix to
combine, about 15 seconds.
Add remaining ingredients and carrots and
pulse just until flour disappears, 8 to 10 pulses,
scraping bowl as necessary.
Pour into prepared pans.
Bake 20-25 minutes, or until a knife
inserted comes out clean. Remove and cool
on a wire rack. Frost the cake with Cream
Cheese Frosting.
Makes 10 to 12 servings.
CREAM CHEESE FROSTING
8 ounces cream cheese
2 tablespoons butter
1-1/2 teaspoon vanilla extract
3/4 cup powdered sugar
Have cream cheese and butter at room
temperature; cut into 1-inch pieces. Use
the metal blade to mix all the ingredients
until smooth, about 45 seconds, scraping
down once.
Use to frost and fill carrot cake layers.
Makes 1 cup.
CHOCOLATE CHIP COOKIES
3/4 stick unsalted margarine
(3 ounces, 85g), well-chilled and
cut into 7 pieces
1 large egg
1/3 cup sugar (2-1/3 ounces, 70g)
1/3 cup firmly packed light brown sugar
` (2-1/3 ounces, 70g)
1 teaspoon pure vanilla extract
1/2 cup nut pieces (2 ounces, 55g)
1-1/3 cups all-purpose flour
(6-3/4 ounces, 190g)
1/2 teaspoon baking soda
1/4 teaspoon salt
6 ounces (170g) semisweet chocolate
morsels
Preheat oven to 375°F (190°C). Insert metal
blade. Put margarine, egg, both sugars and
vanilla in work bowl and process until smooth,
about 30 seconds. Stop once to scrape bowl.
Put nuts, then flour, baking soda and salt on
top of batter in circle, then add chocolate.
Pulse just until flour disappears, about 4 times.
Run spatula around inside of bowl and pulse
twice. Do not overprocess.
Drop cookies by tablespoonful onto ungreased
cookie sheets, spacing them 2-inch (5cm)
apart. Bake until lightly browned, about 8 to
10 minutes.
Makes about 3 dozen cookies.
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