Convenient 3.5 cup work bowl - features a locking blade, handle and pour spout for easy serving.The drizzle basin is great for making mayonnaise, dressings, sauces and other condiments. You can even purée cooked fruit or vegetables to make baby food, or to use as bases for soups or sauces. Easily chop fresh fruits and vegetables, mince parsley, chives, or garlic, all for easy preparation in your favorite recipes. Thank you.This compact and lightweight 3.5 Cup Food Chopper is ideal for everyday use and offers endless fresh options to quickly chop, mix and puree - whether you want to eat healthier, be more creative, or just save time on meal prep. Made this for Valentine's day and it was the best carrot cake we have ever had. Was great!Īlmost too easy - made it with my kids and took no time in the food processor. I used a different frosting, but I think it would make a terrific breakfast cake without any frosting.ĭelicious and easy to make. This cake is so easy to make and truly delicious. This will be my go to carrot cake recipe! I added a 1/4 tsp nutmeg and 1/8 tsp ginger in addition to the cinnamon in the cake as well as some orange zest to the frosting. This is a fantastic and easy to make carrot cake! I loved being able to do it all in the food processor. Wasn’t sure my 12 yo son would eat it, as he can be picky sometimes, but he loved it.
Upped the spices and added a tiny bit of coconut and finely chopped candied ginger. The cream cheese frosting was amazing! I should have made a bit extra because my last few muffins didn’t get any (I applied frosting as I ate them).Įxcellent and incredibly easy. I used gf oat flour (Celiac disease) and baked them as mini muffins. Yum! I usually do walnuts in my carrot cake, but the pecans were lovely and subtle. The cake was tall enough, and there was enough frosting, that you could probably slice the cake in half horizontally and make it a two layer cake. I couldn't get the frosting texture quite smooth due to the ricotta, but it tasted good (I did add a little extra powdered sugar as it was thin and not terribly sweet).
The ingredients barely fit in my food processor, which I think is a pretty standard size, but it worked. This cake was really delicious - super moist, and kept really well (in the fridge) for several days. I did over process the pecans and carrots a bit - it didn't affect the taste but next time I will keep larger hunks of pecan. The cake was moist, flavorful and slightly dense, in a nice way. Also, on the recommendations of reviewers, I added more spice - 1 teaspoon of cardomon and 1.2 teaspoon of nutmeg. If I were making this with sugar, I would def cut back. Even though I only used about 2/3 of the sweetner - the cake was plenty sweet. My dd can't have sugar so I subbed maple syrup and cut back on the oil by a tablespoon. But, with only 15 minutes prep, I had the batter ready. I am not a baker and have never made carrot cake. I made last week and received rave reviews from my friends. It is moist, flavorful and not too sweet. This is one of the best carrot cake recipe on all fronts.
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I also cut the yogurt by half plus 2 Ts, of organic pumpkin. PLENTY sweet, in fact I will cut back more next time. I cut the sugar by more than half - 3Ts organic brown sugar, 3Ts organic baking mix cane sugar/stevia. I had expected a much denser outcome, given the reviews, but it was actually not dense at all.
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Secondly, I made this with gluten free flour with no problems. It definitely needs a healthy pinch of salt. First off this is a great recipe to work from. 👏 Wonderful!!! Great flavor and moistness. I didn't have ricotta so I used only cream cheese especially after reading reviews about grainy icing texture.
I only had a half pound of carrots so I subbed in a half pound of fresh ginger.
I had to make a substitutions based on what I had.
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