Carrot Spice Cake
|Walnut/Pecan halves||1 Cup (16 tbs)|
|All purpose flour||3 Cup (48 tbs)|
|Ground cinnamon||2 1⁄2 Teaspoon|
|Ground nutmeg||1⁄2 Teaspoon|
|Baking soda||2 Teaspoon|
|Baking powder||1 Tablespoon|
|Sugar||2 Cup (32 tbs)|
|Salad oil||1 Cup (16 tbs)|
|Cream cheese frosting/Orange glaze||1 Cup (16 tbs)|
Insert shredding disc.
Shred carrots (you should have about 2 cups); set aside.
Change to metal blade.
Finely chop walnuts; set aside with carrots.
Place flour, cinnamon, nutmeg, allspice, baking soda, and baking powder in work bowl; process just to combine.
Transfer to a large mixing bowl.
Place eggs and sugar in work bowl and process continuously until combined.
With motor running, pour oil through feed tube and continue processing until blended.
Fold sugar mixture gently into flour mixture.
Stir in carrots and walnuts.
Pour batter into a greased 9 by 13-inch baking pan or 10-inch tube pan.
Bake in a 350° oven until a wooden pick inserted in center comes out clean (about 40 minutes in a 9 by 13-inch pan; about 1 hour and 15 minutes in a tube pan).
Meanwhile, prepare frosting or glaze.
Let sheet cake cool completely, then frost with cream cheese frosting.
Or, if using a tube pan, let cool in pan for 15 minutes; turn out onto a rack and let cool completely, then drizzle with glaze.