Presto® SaladShooter® Recipe: Carrot Cake A make it fresh recipe for the Professional SaladShooter slicer-shredder.

Carrot Cake with Cream Cheese Frosting

This carrot cake wears its color with pride! The carrot shreds are visually present, yet completely tender, in this moist, light, and delicately spiced cake. A three-tiered tower of deliciousness!




Preheat oven to 350°F. Fit SaladShooter® slicer/shredder with Slicing Cone. Slice walnuts for cake; set aside. Fit SaladShooter® with Shredding Cone. Shred walnuts for garnish, if desired. Set aside for later use.

Shred carrots in medium measuring bowl. Pour buttermilk over carrots and stir to cover; set aside and stir occasionally.

Prepare three 9-inch round cake pans with cooking spray. Lightly flour, tapping out extra.

In a medium bowl, combine flour, baking powder, soda, salt, cinnamon, ginger, and nutmeg; set aside. In large mixing bowl, beat eggs, sugar, and brown sugar for 2 minutes. Add oil and vanilla, continue beating for about 1 minute. Add half dry ingredients and beat just until blended. Stir in carrot mixture and reserved nuts for cake. Add remaining dry ingredients and beat until well mixed.

Bake for 25 minutes or until toothpick comes out clean. Turn onto cooling rack and cool completely.

Beat cream cheese and butter until creamy. Add salt and blend well. Add powdered sugar and vanilla and beat until spreading consistency. Frost between layers, on sides, and on top. Garnish with shredded walnuts, if desired.

Makes one 9-inch 3-layer cake

Presto Tip:
Cake Variation:
Prepare a 9- x 13-inch cake pan with cooking spray. Bake for 50 to 55 minutes or until toothpick comes out clean.