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1 cake
suggest servings
| 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 | |
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.
| % 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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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!
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