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Title: Carrot Cake with Lemon Frosting
Categories: Cake Blank
Yield: 1 Servings
| 1 | lb | Carrots; peeled and cut |
| ; into 1/2-inch pieces | ||
| 1 | c | Corn oil |
| 1 | cn | (8-ounce) crushed unsweetened |
| Pineapple; drained | ||
| 4 | lg | Eggs |
| 1 | tb | Vanilla extract |
| 3 | c | Unbleached all-purpose flour |
| 2 1/2 | c | Sugar |
| 1 | tb | Ground cinnamon |
| 1 | tb | Baking soda |
| 1 | ts | Salt |
| 1 1/2 | c | Coarsely chopped walnuts |
| FROSTING | ||
| 1 | lb | Cream cheese; at room temperature |
| 1 1/4 | c | Unsalted butter; at room temperature |
| 1 | tb | Fresh lemon juice |
| 2 | ts | Vanilla extract |
| 5 | c | Powdered sugar; sifted |
| GARNISH | ||
| Fresh edible flowers (such as pink | ||
| Roses; optional) | ||
Preheat oven to 350 degrees. Butter 3 (9-by-1-1/2-inch) round cake pans. Line bottoms with wax paper. Butter paper. Cook carrots in large pot of boiling salted water until tender, about 12 minutes. Drain. Puree in food processor, stopping occasionally to scrape down sides of bowl. Transfer to large bowl; cool.
Whisk oil, pineapple, eggs and vanilla into carrot pur e. Mix flour, sugar, cinnamon, soda and salt in medium bowl. Stir into pur e. 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.
Turn cakes out of pans; peel off wax paper. Place one layer on platter. Spread 3/4 cup Frosting over it. Top with second cake; spread 3/4 cup Frosting over it. Top with third cake. Spread remaining Frosting over top and sides. May be prepared a day ahead. Cover with cake dome and refrigerate. Let stand 3 hours at room temperature before serving. Garnish cake with edible flowers, if desired.
Frosting
With 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.
"One of the best carrot cakes ever. A distinguishing feature: The carrots are cooked first. "
Entered by Lou Parris NOTES : Made this cake to take to the beach in July, 1997. Carrot cake is
Keith's favorite. Everybody really liked this one. Also, it was very
pretty. Posted to MM-Recipes Digest V4 #10
Recipe by: HCI: From Bon Appetit magazine, October 1991
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