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1
Beat eggs, oil and granulated sugar in 6-qt.
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2
(6-L) bowl of mixer fitted with paddle attachment 5 min.
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3
or until lemon coloured, stopping frequently to scrape bottom and side of bowl.
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4
Combine next 4 ingredients.
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5
Reserve 1/4 cup (50 mL) flour mixture (or 2 Tbsp.
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6
[30 mL] flour mixture for trial recipe); gradually add remaining to egg mixture, beating after each addition until well blended.
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7
Toss carrots with reserved flour mixture; stir into batter.
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8
Pour into 2 greased and floured 10-inch round pans (or one 10-inch round pan for trial recipe).
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9
Bake in 350 degrees F standard oven 25 to 30 min.
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10
or until toothpick inserted in centres comes out clean.
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11
Cool cake in pans 10 min.
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12
Remove from pans to wire racks; cool completely.
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13
Beat cream cheese, butter and vanilla in 6-qt.
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14
(6-L) bowl of mixer fitted with paddle attachment on medium speed until well blended, stopping frequently to scrape bottom and side of bowl.
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15
Gradually beat in powdered sugar until well blended.
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16
Crumble cake into large bowl.
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17
Add 1-1/2 qt.
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18
(1.5 L) (or 3 cups [750 mL] for trial recipe) of the cream cheese frosting; mix well.
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19
Use #40 scoop to portion cake mixture into balls; place in single layer in sheet pans.
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20
Freeze until firm.
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21
Melt chocolate as directed on package; pour into deep narrow container.
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22
Dip cake balls, 1 at a time, in chocolate, turning to evenly coat.
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23
Gently shake off excess chocolate.
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24
Place cake balls in single layer on wire rack; let stand until chocolate is firm.
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25
Refrigerate until ready to serve.
