KitchenAid 221 Use & Care Manual
6
4 medium carrots, cut
into thirds
1
1
⁄
4
cups all-purpose flour
1 cup whole wheat flour
1
1
⁄
2
cups sugar
2 teaspoons baking soda
1
⁄
2
teaspoon salt
1
⁄
4
teaspoon nutmeg
1
⁄
2
cup oil
1 can (8 oz.) crushed
pineapple in juice,
undrained
3 eggs
1 teaspoon vanilla
1 teaspoon vanilla
3
⁄
4
cup flaked coconut
Orange Cream Cheese
Orange Cream Cheese
Frosting, if desired
(see page 7)
Assemble Rotor Slicer/Shredder, using fine
shredding cone (No. 1). Attach Rotor Slicer/
Shredder to mixer. Turn to Speed 4 and shred
carrots into large bowl placed under slicer/
shredder. Set aside.
shredding cone (No. 1). Attach Rotor Slicer/
Shredder to mixer. Turn to Speed 4 and shred
carrots into large bowl placed under slicer/
shredder. Set aside.
Combine all-purpose flour, whole wheat flour,
sugar, baking soda, salt, and nutmeg in mixer
bowl. Add oil, pineapple, eggs, and vanilla.
Attach bowl and flat beater to mixer. Turn to
Speed 2 and mix about 1 minute. Stop and scrape
bowl. Turn to Speed 4 and beat about 30 seconds.
Turn to Stir Speed and add coconut and carrots,
mixing just until blended.
sugar, baking soda, salt, and nutmeg in mixer
bowl. Add oil, pineapple, eggs, and vanilla.
Attach bowl and flat beater to mixer. Turn to
Speed 2 and mix about 1 minute. Stop and scrape
bowl. Turn to Speed 4 and beat about 30 seconds.
Turn to Stir Speed and add coconut and carrots,
mixing just until blended.
Pour batter into greased and floured 13x9x2-inch
baking pan. Bake at 350°F for 30 to 35 minutes,
or until toothpick inserted in center comes out
clean. Cool completely on wire rack. Frost with
Orange Cream Cheese Frosting, if desired.
baking pan. Bake at 350°F for 30 to 35 minutes,
or until toothpick inserted in center comes out
clean. Cool completely on wire rack. Frost with
Orange Cream Cheese Frosting, if desired.
Yield: 12 to 16 servings.
Per serving: About 330 cal, 5 g pro, 51 g carb,
13 g fat, 53 mg chol, 343 mg sod.
13 g fat, 53 mg chol, 343 mg sod.
CARROT-COCONUT CAKE
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