3-Layer Carrot Cake With Lemon Buttercream Frosting Recipe

Name: 3-Layer Carrot Cake With Lemon Buttercream Frosting
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon butter, softened; Cake:; 1 pound cooked carrots, cut into 1/2-inch pieces; 3 cups all-purpose flour; 2 1/2 cups white sugar; 1 1/2 cups coarsely chopped walnuts; 1 (8 ounce) can unsweetened pineapple, drained; 1 cup corn oil; 4 eggs; 1 tablespoon ground cinnamon; 1 tablespoon baking soda; 1 tablespoon vanilla extract; 1 teaspoon salt; Lemon Buttercream:; 1 pound cream cheese, at room temperature; 1 1/4 cups butter, at room temperature; 1 tablespoon lemon juice; 2 teaspoons vanilla extract; 5 2/3 cups confectioners' sugar

Servings: persons

1 tablespoon butter, softened
Cake:
1 pound cooked carrots, cut into 1/2-inch pieces
3 cups all-purpose flour
2 1/2 cups white sugar
1 1/2 cups coarsely chopped walnuts
1 (8 ounce) can unsweetened pineapple, drained
1 cup corn oil
4 eggs
1 tablespoon ground cinnamon
1 tablespoon baking soda
1 tablespoon vanilla extract
1 teaspoon salt
Lemon Buttercream:
1 pound cream cheese, at room temperature
1 1/4 cups butter, at room temperature
1 tablespoon lemon juice
2 teaspoons vanilla extract
5 2/3 cups confectioners' sugar

1
Preheat oven to 350 degrees F (175 degrees C). Butter three 9-inch round cake pans. Line bottoms with wax paper; grease wax paper with butter.
2
Combine cooked carrots, flour, white sugar, walnuts, pineapple, corn oil, eggs, cinnamon, baking soda, 1 tablespoon vanilla extract, and salt in a large bowl.
3
Pour carrot mixture into a food processor, and blend, working in batches if necessary, until smooth. Divide batter among prepared cake pans.
4
Bake cakes in the preheated oven until a toothpick inserted into the centers comes out clean, about 35 minutes. Cool in the pans for 5 minutes before inverting onto wire racks to cool completely, about 1 hour.
5
Beat cream cheese, 1 1/4 cup butter, lemon juice, and 2 teaspoons vanilla extract together in a large bowl until smooth. Gradually beat in confectioners' sugar until frosting is smooth.
6
Place 1 cake layer on a serving plate and spread with 1/4 of the frosting. Place a second cake layer on top of the first; spread 1/4 of the frosting on top. Place third cake layer on top; frost top and sides with remaining 1/2 of the frosting.

3398

kcal

Calories

139

Fat

519

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 1 tablespoon butter, softened, Cake:, 1 pound cooked carrots, cut into 1/2-inch pieces, 3 cups all-purpose flour, and more.

Yes, 3-Layer Carrot Cake With Lemon Buttercream Frosting falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

3-Layer Carrot Cake With Lemon Buttercream Frosting

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