Carrot cake recipes - Carrot Cake with Lemon Frosting recipe

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Ingredients :

• 1 lb carrots, peeled and cut into ½" pieces
• 1 cup corn oil
• 1 x 8 oz can crushed unsweetened pineapple, drained
• 4 large eggs
• 1 tbsp vanilla extract
• 3 cups unbleached all-purpose flour
• 2½ cups sugar
• 1 tbsp ground cinnamon
• 1 tbsp baking soda
• 1 tspn salt
• 1½ cups coarsely chopped walnuts
  for frosting :
• 1 lb cream cheese, at room temperature
• 1¼ cups unsalted butter, at room temperature
• 1 tbsp fresh lemon juice
• 2 tspn vanilla extract
• 5 cups powdered sugar, sifted

Preparation and Cooking Instructions :

1. Preheat oven to 350°F.
2. Butter 3 (9" x 1" x 1½" 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. Purée in food processor, stopping occasionally to scrape down sides of bowl. Transfer to large bowl; cool.
3. Whisk oil, pineapple, eggs and vanilla into carrot puree. Mix flour, sugar, cinnamon, soda and salt in medium bowl. Stir into purée. Mix in nuts. Divide batter among prepared pans. Bake until tester inserted into centers comes out clean, about 35 minutes. Cool cakes in pans on racks.
4. Turn cakes out of pans; peel off wax paper. Place one layer on platter. Spread ¾ cup frosting over it. Top with second cake; spread ¾ 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.
5. For 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.