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1
For Cake: Preheat oven to 350 deg.
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Butter three 9-inch-diameter cake pans with 1 1/2-inch-high sides.
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3
Line bottoms with waxed pape r.
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Butter paper.
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Mix together oil, pineapple, eggs, vanilla and carrots.
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Mix flour, sugar, cinnamon, baking soda and salt in medium bowl.
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Stir into oil mixture. Mix in walnuts.
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Divide batter among prepared pans.
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Bake until tester inserted into center comes out clean, about 35 minutes.
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10
Cook cakes in pans on racks.
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For Frosting: Using electric mixer, beat cream cheese, butter, lemon juice and vanilla until light and fluffy.
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Gradually beat in sugar.
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Chill until firm but spreadable, about 1 hour.
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14
Turn cakes out of pans; peel off waxed paper.
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15
Place 1 cake on platter.
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Spread 3/4 cup frosting over.
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Top with second cake. Spread 3/4 cup frosting over.
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Top with third cake. Spread remaining frosting over top and sides of cake. (Can be prepared 1 day ahead.
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Cover with cake dome and refrigerate. Let stand 3 hours at room temperature before serving.) Garnish cake with flowers.
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20
** 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.
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21
Drain.
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Puree in processor, stopping occasionally to scrape down sides of bowl.
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Transfer to large bowl and cool.
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24
I prefer to use the shredded carrots and have had very good results.
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25
I have also baked this in a large sheet cake size pan and adjusted the cooking time.
