Carrot cake with lemon frosting
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Carrot cake with lemon frosting
  Lemon    Frosting    Cakes    Carrots  
Last updated 6/12/2012 1:12:27 AM. Recipe ID 40412. Report a problem with this recipe.
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      Title: Carrot cake with lemon frosting
 Categories: Cakes
      Yield: 1 Servings
 
      1 lb Carrots; peeled and cut into
           -1/2" pieces
      1 c  Corn oil
      1 cn (8-oz) 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; room
           -temperature
  1 1/4 c  Unsalted butter; room
           -temperature
      1 tb Fresh lemon juice
      2 ts Vanilla extract
      5 c  Powdered sugar; sifted
 
  May be prepared one day ahead.
  
  Preheat oven to 350 degrees. Butter 3 - 9 x 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 puree. Mix dry
  ingredients in medium bowl, stir into puree. Mix in nuts. Divide
  batter among prepared pans. Bake until tester inserted into center
  comes out clean, about 35 minutes. Cool cakes in pans on racks.
  
  Turn cakes out of pans; peel of wax paper. Place on layer on platter.
  Spread 3/4 cup frosting over it, top with second cake; spread 3/4 cup
  frosting over. Top with third cake. Spread remaining frosting over
  top and sides. Cover with cake dome and refrigerate. Let stand 3
  hours at room temperature before serving.
  
  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.
  
  NOTES : One of the best carrot cakes ever.  A distinguishing feature:
  the carrots are cooked first. Recipe 




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Recipe ID 40412 (Apr 03, 2005)

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