Carrot Cake

Makes about 20 servings

       Nonstick cooking spray
Cake:
1      and ⅔ cups unbleached, all-purpose
        flour
1      tablespoon unsweetened cocoa
2      teaspoons baking powder
2      teaspoons cinnamon
1      teaspoon ginger
1      teaspoon baking soda
1      teaspoon salt
1¼   cups vegetable oil
1      cup granulated sugar
1      cup dark brown sugar
4      large eggs
1      teaspoon pure vanilla extract
1½   cups walnut pieces (6 ounces),
        chopped
1      pound carrots, shredded
1      cup plump golden raisins
        (6 ounces)
Frosting:
1     pound cream cheese, room
       temperature, cut into 16 pieces
¼    pound unsalted butter, room
       temperature, cut into 8 pieces
2     cups confectioners’ sugar
1     teaspoon pure vanilla extract

Nutritional information per serving: Calories 581 (57% from fat) • carb. 58g • pro. 6g • fat 38g sat. fat 14g • chol. 89mg • sod. 396mg calc. 59mg • fiber 2g

1. Assemble the Cuisinart® Stack5® with the
baking pan.
2. In a small bowl, stir together the flour,
cocoa, baking powder, cinnamon, ginger,
baking soda and salt.
3. In a large bowl, whisk together the oil
and sugars. Whisk in the eggs, one at a
time, and then the vanilla extract.
4. Add the dry ingredients to the wet
in 3 additions, incorporating the first
before adding the next. Finally fold in
the walnuts, shredded carrots and the
raisins.
5. Preheat the Stack5® by selecting 275°F.
When ready light illuminates, spray the
baking pan with cooking spray, pour in
the batter and cover.
6. Bake until a cake tester comes out clean,
about 1 hour 30 minutes to 1 hour 40
minutes. Remove baking pan from base
and allow to cool completely.
7. While cake is baking, prepare the
frosting. Beat the cream cheese and
butter together until smooth. Add the
confectioners’ sugar in several additions,
beating each addition until smooth.
Finally add the vanilla extract.
8. Once cake is completely cool, remove
from pan and frost.