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: 1 pound carrots peeled, cut into 1/2 inch pieces; 1 cup corn oil; 8 ounces crushed pineapple drained; eggs 4 lg.; 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 butter 2 1/2 sticks, room temperature; 1 tablespoon fresh lemon juice; 2 teaspoons vanilla; 5 2/3 cups powdered sugar sifted

Servings: persons

1 pound carrots peeled, cut into 1/2 inch pieces
1 cup corn oil
8 ounces crushed pineapple drained
eggs 4 lg.
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 butter 2 1/2 sticks, room temperature
1 tablespoon fresh lemon juice
2 teaspoons vanilla
5 2/3 cups powdered sugar sifted

1
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
2
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.
3
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.

2807

kcal

Calories

126

Fat

409

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.

How did you like this recipe?

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

You need 16 ingredients. The key ingredients include: 1 pound carrots peeled, cut into 1/2 inch pieces, 1 cup corn oil, 8 ounces crushed pineapple drained, eggs 4 lg., 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

How did you like this recipe?

Frequently Asked Questions