Carrot Cake with Cream Cheese Frosting (food processor)
Cake:
3 medium carrots, peeled
1 cup sugar
1/2 cup vegetable oil
2 eggs
1 tsp baking powder
1 tsp baking soda
1 tsp cinnamon
1 tsp salt
1 1/2 cups all-purpose flour
1 can (8oz) crushed pineapple, un-drained
Preheat oven to 375F. Place cutting (knife) blade in processor bowl with shredding disc above it, and shred carrots. Remove shredding disc, add any remaining carrot lumps to the bowl and process 5 seconds more. Add sugar, oil and eggs, baking powder and soda, cinnamon and salt to the bowl and process to mix, about 30 secs. Add the flour and process, about 15 secs. Add pineapple, and pulse 2-3 secs to just mix.
Place batter in a greased and floured 9″ square baking pad, bake until cake springs back when touched in the center, 30-35 minutes. Cool and remove from pan, frost with cream cheese frosting. Keep refrigerated.
Cream Cheese Frosting
1 3 oz package cream cheese, chilled, cut in pieces.
2 tbsp soft butter or margarine
2-3 tsp lemon juice
1 1/2 cups confectioners (icing, powdered) sugar
With knife blade in processor bowl, start processor running and drop cream cheese chunks down the chute into the blade, one at a time. Turn off processor. Add butter and lemon juice. Process to mix, 3-4 secs. Add sugar, process until smooth, 15-20 secs.
