Food Processor Carrot Cake
·         1 pound carrots, cut in 2 ½ inch lengths
·         2 cups sugar
·         2/3 cup vegetable oil
·         3 eggs
·         2 tsp vanilla
·         2 ¼ cups all-purpose flour
·         2 tsp baking soda
·         2 tsp cinnamon
·         ½ tsp salt
·         ¼ tsp nutmeg
·         ½ cup pecan halves or pieces
·         4 oz no fat cream cheese, cut in 2 pieces
·         1 TBS butter
·         1 tsp vanilla
·         2 ½ cups powdered sugar
·         3 TBS pecan halves or pieces, optional
·         3 TBS raisins, optional
·         2 TBS shredded coconut, optional

Spray 13x9x2 inch baking pan with no-stick cooking spray. Flour pan lightly. Set aside.

Position 4 mm shredding disc in work bowl. Add carrots. Process to shred.  Yield should be about 3 cups.)

Exchange shredding disc for multipurpose blade. Add sugar, oil, eggs and vanilla. Process until thoroughly mixed, about 5-8 seconds. Spread flour, soda, cinnamon, salt and nuts evenly over carrot mixture in bowl. Pulse 3-4 times, about 2-3 seconds each time, until just blended.

Hold blade firmly in work bowl to prevent leakage and pour batter evenly into prepared pan. Bake at 350 for 40-55 minutes, until wooden pick inserted in center comes out clean. Cool on rack.

Clean work bowl. Position multipurpose blade in work bowl.  Add cream cheese product, butter, and vanilla.  Process until thoroughly mixed, about 5-10 seconds.  Add powdered sugar. Pulse 3-4 times, about 2-3 seconds each time, until mixed.

Refrigerate frosting in work bowl until cake is cooled. If necessary, pulse 2-3 times, about 1-2 seconds each time, until frosting returns to spreading consistency. Add pecans, raisins, and coconut, if desired. Pulse 2-3 times, about 2-3 seconds each time, until mixed. Spread over cooled cake.

Yield: 12-16 servings

This awesome cake recipe came in the instruction manual for my Kitchen Aid Food Processor.

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