Carrot Cake with Lemon Frosting

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READY IN:
SERVES: 16
YIELD: 1 cake
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • For Cake: Preheat oven to 350 deg.
  • Butter three 9-inch-diameter cake pans with 1 1/2-inch-high sides.
  • Line bottoms with waxed pape r.
  • Butter paper.
  • Mix together oil, pineapple, eggs, vanilla and carrots.
  • Mix flour, sugar, cinnamon, baking soda and salt in medium bowl.
  • Stir into oil mixture. Mix in walnuts.
  • Divide batter among prepared pans.
  • Bake until tester inserted into center comes out clean, about 35 minutes.
  • Cook cakes in pans on racks.
  • For Frosting: Using electric mixer, beat cream cheese, butter, lemon juice and vanilla until light and fluffy.
  • Gradually beat in sugar.
  • Chill until firm but spreadable, about 1 hour.
  • Turn cakes out of pans; peel off waxed paper.
  • Place 1 cake on platter.
  • Spread 3/4 cup frosting over.
  • Top with second cake. Spread 3/4 cup frosting over.
  • Top with third cake. Spread remaining frosting over top and sides of cake. (Can be prepared 1 day ahead.
  • Cover with cake dome and refrigerate. Let stand 3 hours at room temperature before serving.) Garnish cake with flowers.
  • ** Actual recipe calls for carrots to be cut into 1/2-inch pieces and cooked in a large pot of boiling salt ed water until tender, about 12 minutes.
  • Drain.
  • Puree in processor, stopping occasionally to scrape down sides of bowl.
  • Transfer to large bowl and cool.
  • I prefer to use the shredded carrots and have had very good results.
  • I have also baked this in a large sheet cake size pan and adjusted the cooking time.
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