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 up; 1 cup corn oil; 1 can pineapple crushed; 4 large eggs; 1 tablespoon vanilla extract; 3 cups flour, all-purpose; 2 1/2 cups sugar; 1 tablespoon cinnamon ground; 1 tablespoon baking soda; 1 teaspoon salt; 1 1/2 cups walnuts; 1 pound cream cheese at room temperature; 1 1/4 cups butter; 1 tablespoon lemon juice; 2 teaspoons vanilla extract; 5 cups powdered sugar

Servings: persons

1 pound carrots peeled, cut up
1 cup corn oil
1 can pineapple crushed
4 large eggs
1 tablespoon vanilla extract
3 cups flour, all-purpose
2 1/2 cups sugar
1 tablespoon cinnamon ground
1 tablespoon baking soda
1 teaspoon salt
1 1/2 cups walnuts
1 pound cream cheese at room temperature
1 1/4 cups butter
1 tablespoon lemon juice
2 teaspoons vanilla extract
5 cups powdered sugar

1
Preheat oven to 350F (180C).
2
Butter 3 round cake pans.
3
Line bottoms with wax paper.
4
Butter paper.
5
Cook carrots in large pot of boiling salted water until tender, about 12 minutes.
6
Drain.
7
Puree in food processor, stopping occasionally to scrape down sides of bowl.
8
Transfer to large bowl; cool.
9
Whisk oil, pineapple, eggs and vanilla into carrot pur?e.
10
Mix flour, sugar, cinnamon, soda and salt in medium bowl.
11
Stir into puree.
12
Mix in walnuts.
13
Divide batter among prepared pans.
14
Bake until tester inserted into centers comes out clean, about 35 minutes.
15
Cool cakes in pans on racks.
16
Turn cakes out of pans; peel off wax paper.
17
Place one layer on platter.
18
Spread 3/4 cup Frosting over it.
19
Top with second cake; spread 3/4 cup Frosting over it.
20
Top with third cake.
21
Spread remaining Frosting over top and sides.
22
May be prepared a day ahead.
23
Cover with cake dome and refrigerate.
24
Let stand 3 hours at room temperature before serving.
25
Garnish cake with edible flowers, if desired.

2895

kcal

Calories

136

Fat

396

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

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

My Personal Notes

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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 up, 1 cup corn oil, 1 can pineapple crushed, 4 large eggs, 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.

That's it — enjoy your meal!

Carrot Cake with Lemon Frosting

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions