Carrot Cake with Lemon Frosting
Carrot Cake with Lemon Frosting recipe
Ingredients
| 1 | pound |
carrots
peeled, cut up |
|
| 1 | cup |
corn oil
|
|
| 1 | can |
pineapple
crushed |
* |
| 4 | large |
eggs
|
|
| 1 | tablespoon |
vanilla extract
|
|
| 3 | cups |
all-purpose flour
|
|
| 2 ½ | cups |
sugar
|
|
| 1 | tablespoon |
cinnamon
ground |
|
| 1 | tablespoon |
baking soda
|
|
| 1 | teaspoon |
salt
|
|
| 1 ½ | cups |
walnuts
|
|
| Frosting | |||
| 1 | pound |
cream cheese
at room temperature |
|
| 1 ¼ | cups |
butter
|
|
| 1 | tablespoon |
lemon juice
|
|
| 2 | teaspoons |
vanilla extract
|
|
| 5 | cups |
powdered sugar
|
|
Directions
Preheat oven to 350℉ (180℃).
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. Purée 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 ¾ cup Frosting over it.
Top with second cake; spread ¾ 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.
Nutrition Facts
Serving Size 139g (4.9 oz)
