If you're making carrot cake or zucchini bread, don't just shove everything in the food processor. Here's what you should do instead for best results.

Our testing writer put four food processors through the same trials, but only two produced results consistent enough to earn our recommendation.

Donna Hay's Carrot Cake in the Food Processor. Makes 10-12 servings. 1 pound carrots, peeled, roughly chopped. 1 cup pecans. 1 cup brown sugar. 1/2 cup powdered sugar. 1-1/2 cups all-purpose flour.

Pound cake, with its impressive amounts of butter, eggs, flour and sugar, has long been something I’ve loved to eat, and I thought I produced a pretty good one. But the one made by Grandaisy ...

Consumer Reports Food Processor Carrot Cake. Makes 8-10 servings. 4 eggs. 1 cup Wesson oil. 2 cups sugar. 1 pound peeled carrots, cut in 1-inch chunks. 2 cups flour. 1 tablespoon baking powder.