26
1
teaspoon pure vanilla extract
½ cup granulated sugar
1. Assemble the Cuisinart
®
Stack5
®
with the
baking pan and select 325°F. Let preheat
for about 5 minutes.
2. Once preheated, add 4 tablespoons of
butter to the pan. When melted, stir and
swirl the butter around the sides of the
pan. Add ¾ cup light brown sugar. Stir
together and cook until sugar melts and
the mixture begins to bubble.
3. Add the fruit to the pan. Make sure that
the figs are placed cut side down. Turn
temperature down slightly, to 250°F, and
prepare the cake batter.
4. In a small bowl, stir together the flour,
baking powder, baking soda, salt and
cinnamon. Put the milk in a 2-cup
measuring cup and add the eggs and
vanilla extract.
5. In a separate, larger bowl, add the
remaining ½ cup of room temperature
butter and mix with a hand mixer on low
speed. Add the granulated sugar and
remaining ¼ cup of light brown sugar
and cream together with the mixer until
light and fluffy.
6. Alternately add the dry and then wet
ingredients in several additions, starting
and ending with the dry ingredients.
7. Pour batter into the baking pan. Cover
and set back up to 325°F. Bake for about
25 minutes, until a toothpick comes out
clean. Invert the baking pan onto a large
cutting board to cut and serve.
Nutritional information per serving (based on 12
servings): Calories 298 (37% from fat) • carb. 45g
pro. 3g • fat 12g • sat. fat 8g • chol. 63mg
sod. 174mg • calc. 44mg • fiber 2g
Carrot Cake
Delicious and moist, this cake is always a
crowd pleaser!
Makes about 20 servings
Nonstick cooking spray
Cake:
1
2
/
3
cups unbleached, all-purpose
flour
1
tablespoon unsweetened cocoa
2
teaspoons baking powder
2
teaspoons cinnamon
1
teaspoon ginger
1
teaspoon baking soda
1
teaspoon salt
1¼
cups vegetable oil
1
cup granulated sugar
1
cup dark brown sugar
4
large eggs
1
teaspoon pure vanilla extract
1½
cups walnut pieces (6 ounces),
chopped
1
pound carrots, shredded
1
cup plump golden raisins
(6 ounces)
Frosting:
1
pound cream cheese, room
temperature, cut into 16 pieces
¼
pound unsalted butter, room
temperature, cut into 8 pieces
2
cups confectioners’ sugar
1
teaspoon pure vanilla extract
1. Assemble the Cuisinart
®
Stack5
®
with the
baking pan.
2. In a small bowl, stir together the flour,
cocoa, baking powder, cinnamon, ginger,
baking soda and salt.
3. In a large bowl, whisk together the oil
and sugars. Whisk in the eggs, one at a
time, and then the vanilla extract.
4. Add the dry ingredients to the wet
in 3 additions, incorporating the first
before adding the next. Finally fold in
the walnuts, shredded carrots and the
raisins.
5. Preheat the Stack5
®
by selecting 275°F.
When ready light illuminates, spray the
baking pan with cooking spray, pour in
the batter and cover.
