Carrot Cake With Lemon Frosting


1 pound carrots, peeled, cut into ½ inch pieces
1 cup corn oil
1 (8 oz.) can crushed pineapple, drained
4 lg. eggs
1 tablespoon vanilla extract
3 cups flour
2 1/2 cups sugar
1 tablespoon cinnamon
1 tablespoon baking soda
1 teaspoon salt
1 1/2 cups chopped walnuts (about 6 oz.)
1 pound cream cheese
1 1/4 cups (2 ½) sticks, butter, room temperature
1 tablespoon fresh lemon juice
2 teaspoons vanilla
5 2/3 cups powdered sugar, sifted


Preheat oven to 350 degrees. Butter three 9 inch cake pans. Line bottoms with waxed paper, butter paper. Cook carrots in large pot of salted water until tender. About 10 to 15 minutes. Drain. Puree in processor, stopping occasionally to scrape sides of bowl. Transfer to large bowl and cool. Whisk oil, pineapple, eggs and vanilla into carrot puree. Mix flour, sugar, cinnamon, baking soda and salt in medium bowl. Stir into puree. Mix
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.
To assemble cake: Turn cakes out of pans; peel off waxed paper. Place 1 layer on platter. Spread 3/4 cup frosting over. Placed second layer on top and spread with 3/4 cup frosting. Place third layer on top. Spread remaining frosting on top and sides of cake. Let stand 3 hours at room temperature before serving.




1.0 servings


Wednesday, December 2, 2009 - 1:41am



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