Cuisinart MFP-107C Series Instruction Booklet Download Page 29

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DESSERTS

nonstick cooking spray

cup (175ml) plus 2 table-

spoons (30ml) unbleached,

all-purpose flour

teaspoon (5ml) ground

cinnamon

teaspoon (5ml) baking

powder

teaspoon (2ml) baking

soda

teaspoon (2ml) kosher salt

cup (250ml) walnuts,

lightly toasted

pound (250g) carrots

(about 4 medium-small

carrots), peeled

cup (125ml) granulated

sugar

cup (125ml) packed light or

dark brown sugar

cup (125ml) plus 2 table-

spoons (30ml) grapeseed

or vegetable oil

large eggs

teaspoon (5ml) pure vanilla

extract

Frosting:
8

ounces (230g) (1 standard

package) cream cheese,

room temperature and cut

into 8 pieces

stick [4 ounces (115g)]

unsalted butter, room

temperature and cut into 4

pieces

ounces (60g) goat cheese,

room temperature (or you

can substitute sour cream

or plain yogurt)

⁄

cup (150ml) confectioners’

sugar

teaspoon (1ml) kosher salt

teaspoon (2ml) pure

vanilla extract

makes one 8- or 9-inch (20 or 22.5cm) cake,

about 10 servings
1. Preheat oven to 350°F (180°C). Lightly coat either an

8- or 9-inch (20 or 22.5cm) round baking pan with

nonstick cooking spray; reserve.

2. Insert the chopping blade into the work bowl of the food

processor. Add the flour, cinnamon, baking powder,

baking soda and salt. Process to combine, about 10

seconds. Transfer to a large mixing bowl; reserve.

3. Put the walnuts into the work bowl and pulse 2 to 3 times

to coarsely chop. Leaving the nuts in the bowl, remove

the chopping blade and replace with the shredding disc.

Shred the carrots. Add the nuts and carrots to the bowl

with the dry ingredients; reserve.

4. Remove the shredding disc and replace with the

chopping blade. Add the sugars to the work bowl. Put

the oil, eggs and vanilla in a large measuring cup. While

unit is running, gradually add the wet ingredients to the

sugars. Process until well mixed, about 45 to 60 seconds.

Add to the mixing bowl with the dry ingredients; stir until

just combined.

5. Pour into the prepared pan and carefully place in the

oven. Bake for about 25 minutes, or until a cake tester

inserted in the center comes out clean. Cool in the pan.

6. While cake is cooling, prepare the frosting. After cleaning

it well, insert the chopping blade into the work bowl. Add

the cream cheese and butter and process until smooth,

stopping to scrape down as needed, about 40 to 60

seconds. Add the goat cheese and process until

combined, another 10 to 15 seconds. Add the sugar, salt

and vanilla. Process until completely smooth, again

stopping to scrape down the sides of the bowl as

needed.

7. Once the cake has cooled, remove from pan.

For a

9-inch (22.5cm) cake

: Frost the entire cake as one layer,

spreading evenly on the top and sides with a spatula.

For

an 8-inch cake (20cm)

: You can make it into a two-layer

cake by carefully using a serrated knife to halve the cake

horizontally. Spread a thin layer of frosting on the top of

the lower half, and then place the top half on the lower.

Then spread a thin layer of frosting to cover all sides and

top (this is called a “crumb coat”). Chill for about 30 to

60 minutes to let that set. After chilling, finish with the

remaining frosting. This will ensure a very clean presenta-

tion. This cake tends to be a bit crumbly so by doing the

crumb coat, your cake will be perfectly smooth.

Nutritional information per serving:
Calories 495 (62% from fat)

carb. 41g

pro. 7g

fat 35g

sat. fat 11g

chol. 74mg

sod. 405mg

calc. 58mg

fiber 2g

A cake that is moist, sweet and a bit tangy. Garnish the top of the cake with

toasted almonds, or finely chop walnuts and press around the lower sides

of the cake for a picture-perfect presentation.

CARROT CAkE WITh CREAm ChEESE FROSTINg

DESSERTS

makes one 8-inch (20cm) cake, about 12 servings

1. Preheat the oven to 325°F (160°C). Place a baking pan

on the bottom rack of the oven and fill with water.
Position the other rack in the middle of the oven,
directly over the water-filled pan. Lightly coat the inside
of a springform pan with nonstick spray; reserve.

2. Prepare the crust. Insert the chopping blade into the

work bowl of the food processor. Add the cookies and
pulse about 10 times to chop, then process to finely
grind, about 20 seconds. Add the butter and pulse
about 5 times to combine. Remove and press into the
bottom of the prepared pan. Reserve.

3. Prepare the filling. Remove the chopping blade to wipe

out work bowl, and then replace the chopping blade.
Add the cream cheese. Pulse about 5 times, scrape
down sides of bowl, and then process for 30 to 35
seconds until creamy. Add the sugars and pulse a few
times, and then process until homogenous, stopping to
scrape down the sides of the bowl as needed. With the
unit running, add the vanilla and eggs, one at a time,
until combined.

4. Stop the unit to add the pumpkin, salt and spices.

Pulse until combined, scraping down as needed. Pulse
in the crème fraîche until combined.

5. Pour the cream cheese mixture into the prepared pan.

Open the oven; if any of the water has evaporated from
the baking pan in the oven, add some more. Place the
cheesecake on the middle rack. Bake for 1 hour and
then turn the oven off and let rest in the oven for an
additional hour. Cool cheesecake completely on a
cooling rack, then cover and refrigerate for at least 8
hours.

Nutritional information per serving:
Calories 334 (60% from fat)

carb. 27g

pro. 6g

fat 22g

sat. fat 12g

chol. 122mg

sod. 258mg

calc. 36mg

fiber 1g

nonstick cooking spray

Crust:
24

gingersnap cookies