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Food Processor Carrot Cake
8 to 10 servings. Recipe from Judy Walker, The Advocate, New Orleans.
This cake is totally made in a food processor and has a fine grain like a pound cake.
4 eggs
1 cup Wesson oil (OR 1/2 cup oil and 1/2 cup full-fat plain Greek yogurt)
2 cups sugar
1 lb. peeled carrots, cut in 1-inch chunks
1 cup pecans
2 cups flour
1 Tablespoon baking powder
1 teaspoon baking soda
1 teaspoon salt
2 teaspoons cinnamon
1. Grease and flour a 10-inch tube pan or Bundt pan. Preheat oven to 400°F.
2. In the bowl of a food processor blend eggs, oil and sugar until smooth. Slowly add carrots through the tube. When they are about half grated, add pecans. When carrots are fully grated, remove lid and add flour, baking powder, baking soda, salt and cinnamon. Replace lid and blend just until dry ingredients are mixed.
3. Pour batter into the prepared pan. Bake 30 to 45 minutes, until cake pulls away from edges of the pan and a toothpick inserted in several places in the cake comes out clean. Let cool 5 minutes in the pan, then turn onto a platter to cool completely before icing.
Icing
8 oz. cream cheese
1/2 stick butter (2 oz.), room temperature
1 lb. powdered sugar
Combine cream cheese, butter and powdered sugar in food processor and blend well. Spread or drizzle over cake.
8 to 10 servings. Recipe from Judy Walker, The Advocate, New Orleans.
This cake is totally made in a food processor and has a fine grain like a pound cake.
4 eggs
1 cup Wesson oil (OR 1/2 cup oil and 1/2 cup full-fat plain Greek yogurt)
2 cups sugar
1 lb. peeled carrots, cut in 1-inch chunks
1 cup pecans
2 cups flour
1 Tablespoon baking powder
1 teaspoon baking soda
1 teaspoon salt
2 teaspoons cinnamon
1. Grease and flour a 10-inch tube pan or Bundt pan. Preheat oven to 400°F.
2. In the bowl of a food processor blend eggs, oil and sugar until smooth. Slowly add carrots through the tube. When they are about half grated, add pecans. When carrots are fully grated, remove lid and add flour, baking powder, baking soda, salt and cinnamon. Replace lid and blend just until dry ingredients are mixed.
3. Pour batter into the prepared pan. Bake 30 to 45 minutes, until cake pulls away from edges of the pan and a toothpick inserted in several places in the cake comes out clean. Let cool 5 minutes in the pan, then turn onto a platter to cool completely before icing.
Icing
8 oz. cream cheese
1/2 stick butter (2 oz.), room temperature
1 lb. powdered sugar
Combine cream cheese, butter and powdered sugar in food processor and blend well. Spread or drizzle over cake.