KitchenAid 5-Quart Polished Stainless Steel Bowl W/Handle | Fits 4.5-Quart & 5-Quart KitchenAid Bowl-Lift Stand Mixers

Whether you’re ready to be the MVP holiday baker or love the rich flavors of homemade bread, this KitchenAid 5 Quart Polished Stainless Steel Bowl has the capacity you need to get the job done! This accessory is designed for select KitchenAid Bowl-Lift Stand Mixers and serves as a reliable replacement or a spare to alternate between recipes. With a generous 5 quart capacity, this polished stainless steel bowl can whip up to 9 dozen cookies, 4 loaves of bread, or 7 pounds of mashed potatoes in a single batch. Once the baking is done, simply set your mixing bowl in the dishwasher and let cleanup handle itself while you enjoy the chatters of the dinner table. 

KitchenAid 5 Quart Polished Stainless Steel Bowl:

• Compatible with 4.5-Quart & 5-Quart KitchenAid Bowl-Lift Stand Mixer models starting with K4, K5, KP50, KSM5, KSM50, KSM500PS and KSM450
• Stunning polished stainless steel
• Includes handle for easy lifting
• For KitchenAid bowl-lift stand mixers
• Flat bottom for countertop placement
• Height: 8.2″ | Width: 6.5″ | Capacity: 5 Quarts 
• Dishwasher safe
• Model # K5ASBP
• Click here to learn how to remove the polishing residue from the stainless bowl before first use

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Gluten-Free Carrot Cake Recipe

By KitchenAid

Makes 4-6 servings

INGREDIENTS

For the cake

• 2 1/2 cups almond flour
• 1/2 cup tapioca flour
• 1 cup coconut sugar
• 1 tablespoon cinnamon
• 1/2 teaspoon nutmeg
• 1/2 teaspoon ground ginger
• 2 teaspoons baking soda
• 3 teaspoons cream of tartar
• 1/2 teaspoon salt
• 5 large eggs
• 1/2 cup palm shortening, ghee or butter; melted and at room temperature
• 1/2 cup applesauce
• 2 teaspoons vanilla extract
• 6-8 carrots (3 cups shredded carrots)
• 1/2 cup chopped pecans, more for garnish

For the frosting

• 16 ounces cream cheese, room temperature
• 4 tablespoons butter, room temperature
• 3 cups powdered sugar, more as needed
• 2 teaspoons vanilla extract

DIRECTIONS

Preheat oven to 325° F. Grease three 8-inch pans and line the bottom of each with a circle of parchment paper.

Add the almond flour, tapioca flour, coconut sugar, cinnamon, nutmeg, ground ginger, baking soda, cream of tartar, and salt to a medium bowl and whisk together.

Separately, in the bowl of your KitchenAid Stand Mixer, add the eggs, palm shortening or butter, applesauce and vanilla extract. Mix together on medium speed for 30 seconds.

Add the dry ingredients to the wet and mix for another minute, or until well combined. Fold in the shredded carrots and chopped pecans. For freshly shredded carrots, consider a KitchenAid Slicer / Shredder Attachment for your mixer!

Evenly divide the cake batter between the three 8-inch pans. They’ll only be about 1/4 full, but that’s okay. Use a spatula to flatten them on top.

Bake the cakes for 30-35 minutes or until a toothpick comes out clean. Rotate the cakes halfway through.

Let the cakes cool for 15 minutes in the pan. Then remove them from the pan and continue cooling on a cooling rack.

While the cakes are cooling, make the cream cheese frosting. Combine the cream cheese, butter, powdered sugar, and vanilla extract together and mix in the Stand Mixer on medium speed.

Divide the frosting between the layers and add a thin layer of frosting, which is then scraped off, from the outside edge. Top with chopped pecans. Serve and enjoy!