Carrot Cake with Lemon Frosting

2 hours Prep: 30 minutes Cook: 45 minutes

3221 calories per serving view nutrition facts

1 cake suggest servings

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Ingredients

1	pound	carrots	peeled, cut up
1	cup	corn oil
1	can	pineapple	crushed
4	large	eggs
1	tablespoon	vanilla extract
3	cups	flour, all-purpose
2 1/2	cups	sugar
1	tablespoon	cinnamon	ground
1	tablespoon	baking soda
1	teaspoon	salt
1 1/2	cups	walnuts

Frosting
1	pound	cream cheese	at room temperature
1 1/4	cups	butter
1	tablespoon	lemon juice	u
2	teaspoons	vanilla extract
5	cups	powdered sugar

Directions

Preheat oven to 350 degrees.

Butter 3 round cake pans.

Line bottoms with wax paper.

Butter paper. Cook carrots in large pot of boiling salted water until tender, about 12 minutes.

Drain. Puree in food processor, stopping occasionally to scrape down sides of bowl.

Transfer to large bowl; cool.

Whisk oil, pineapple, eggs and vanilla into carrot pur�e.

Mix flour, sugar, cinnamon, soda and salt in medium bowl.

Stir into puree. Mix in walnuts.

Divide batter among prepared pans.

Bake until tester inserted into centers comes out clean, about 35 minutes.

Cool cakes in pans on racks.

Turn cakes out of pans; peel off wax paper.

Place one layer on platter.

Spread 3/4 cup Frosting over it.

Top with second cake; spread 3/4 cup Frosting over it.

Top with third cake. Spread remaining Frosting over top and sides.

May be prepared a day ahead. Cover with cake dome and refrigerate.

Let stand 3 hours at room temperature before serving.

Garnish cake with edible flowers, if desired.

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Nutrition Facts

Serving Size 832g

Amount per Serving

Calories 3221 52% of calories from fat

	% Daily Value*
Total Fat 186.0g	286%
Saturated Fat 72.0g	359%
Trans Fat 0.0g
Cholesterol 489mg	163%
Sodium 1898mg	79%
Total Carbohydrate 367.0g	122%
Dietary Fiber 10.0g	39%
Sugars 279.0g
Protein 38.0g	75%

Vitamin A	453%		Vitamin C	16%
Calcium	24%		Iron	50%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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Member Review

Beef Tenderloin With Mushroom Stuffing and Brandied Tomato Gravy

I don't remember where I originally found this recipe, but I've been making it for 20? 25? years. My family LOVES it for Christmas, or any other time I can be talked into it, esp. the stuffing. I will say, we've changed it over the years and serve the stuffing with prime rib, using low sodium beef broth for moisture in the stuffing (just 'til it holds together; the amount isn't as important as how it looks & feels) It's pretty hard to keep the stuffing in when broiling tenderloin. NOTE: if you have a problem with things too salty (as I do), make sure to use LOW SODIUM ham (altho it's hard to find) and low-to-no-salt beef broth, and unsalted butter. People can always add salt to taste at the table, but unless you want to be drinking water, etc. for the next 24 hrs., be really careful of the salt level. Make up the "flavor" difference with 1/2 tsp. thyme and a shake of basil (NOT fresh), or your fav. herbs. WELL WORTH THE EFFORT!

Reviewed by skitmom