Carrot Cake With Lemon Frosting Recipe

Name: Carrot Cake With Lemon Frosting
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: CAKE; 1 pound carrots, peeled, cut into 1/2 inch pieces; 1 cup corn oil; 1 8-ounce can crushed unsweetened pineapple, drained; 4 large eggs; 1 tablespoon vanilla extract; 3 cups unbleached all purpose flour; 2 1/2 cup sugar; 1 tablespoon ground cinnamon; 1 tablespoon baking soda; 1 teaspoon salt; 1 1/2 cups coarsely chopped walnuts (about 6 ounces); FROSTING; 1 pound cream cheese, room temperature; 1 1/2 cups (2 1/2 sticks) unsalted butter, room temperature; 1 tablespoon fresh lemon juice; 2 teaspoons vanilla extract; 5 2/3 cups powdered sugar, sifted; Fresh nonpoisonous flowers (such as pink roses)

Servings: persons

CAKE
1 pound carrots, peeled, cut into 1/2 inch pieces
1 cup corn oil
1 8-ounce can crushed unsweetened pineapple, drained
4 large eggs
1 tablespoon vanilla extract
3 cups unbleached all purpose flour
2 1/2 cup sugar
1 tablespoon ground cinnamon
1 tablespoon baking soda
1 teaspoon salt
1 1/2 cups coarsely chopped walnuts (about 6 ounces)
FROSTING
1 pound cream cheese, room temperature
1 1/2 cups (2 1/2 sticks) unsalted butter, room temperature
1 tablespoon fresh lemon juice
2 teaspoons vanilla extract
5 2/3 cups powdered sugar, sifted
Fresh nonpoisonous flowers (such as pink roses)

1
FOR CAKE: Preheat over to 350 degrees F. Butter three 9-inch diameter cake pans with 1 1/2 inch sides. Line bottoms with waxed paper. Butter paper. Cook carrots in large pot of boiling salted water until tender, about 12 minutes. Drain. Puree in processor, stopping occasionally to scrape down sides of bowl. Transfer to large bowl and cool.
2
Whisk oil, pineapple, eggs and vanilla into carrot puree. Mix flour, sugar, cinnamon, baking 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.
3
FOR FROSTING:
4
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.
5
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 carrot cake with roses and serve.

3036

kcal

Calories

148

Fat

406

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: CAKE, 1 pound carrots, peeled, cut into 1/2 inch pieces, 1 cup corn oil, 1 8-ounce can crushed unsweetened pineapple, drained, and more.

Yes, Carrot Cake With Lemon 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.

Carrot Cake With Lemon Frosting

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