Carrott Cake With Lemon Frosting
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Carrott Cake With Lemon Frosting
  Lemon    Frosting    Cakes  
Last updated 6/12/2012 1:12:33 AM. Recipe ID 40547. Report a problem with this recipe.
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      Title: Carrott cake with lemon frosting
 Categories: Cakes
      Yield: 8 Servings
 
MMMMM----------------------------CAKE---------------------------------
      1 lb Carrots; peeled, shredded**
      1 c  Corn oil
      8 oz Crushed unsweetened
           -pineapple; drained
      4    Eggs; (large)
      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  Walnuts; coursely chopped

MMMMM--------------------------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 2/3 c  Powdered sugar; sifted
           Fresh nonpoisonous flowers;
           -(such as pink roses)
 
  For Cake: Preheat oven to 350 deg. Butter three 9-inch-diameter cake
  pans with 1 1/2-inch-high sides. Line bottoms with waxed paper.
  Butter paper. Mix together oil, pineapple, eggs, vanilla and carrots.
  Mix flour, sugar, cinnamon, baking soda and salt in medium bowl. Stir
  into oil mixture. Mix in walnuts. Divide batter among prepared pans.
  Bake until tester inserted into center comes out clean, about 35
  minutes. Cook cakes in pans on racks.
  
  For Frosting: 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.
  
  Turn cakes out of pans; peel off waxed paper. Place 1 cake on platter.
  Spread 3/4 cup frosting over. Top with second cake. Spread 3/4 cup
  frosting over. Top with third cake. Spread remaining frosting over
  top and sides of cake. (Can be prepared 1 day ahead. Cover with cake
  dome and refrigerate. Let sstand 3 hours at room temperature before
  serving.) Garnish cake with flowers.
  
  ** Actual recipe calls for carrots to be cut into 1/2-inch pieces and
  cooked in a large pot of boiling salted water until tender, about 12
  minutes. Drain. Puree in processor, stopping occasionally to scrape
  down sides of bowl. Transfer to large bowl and cool. I prefer to use
  the shredded carrots and have had very good results. I have also
  baked this in a large sheet cake size pan and adjusted the cooking
  time.
  




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Recipe ID 40547 (Apr 03, 2005)

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