This is one of my all-time favorite carrot cake recipes. I inherited this recipe from a close friend about 12 years ago and it’s still a favorite!
Ingredients
- 1 tablespoon butter, softened
Lemon Buttercream
- 1 pound cream cheese, at room temperature
- 1 ¼ cups butter, at room temperature
- 1 tablespoon lemon juice
- 2 teaspoons vanilla extract
- 5 2/3 cups confectioners' sugar
Cake
- 1 pound cooked carrots, cut into 1/2-inch pieces
- 3 cups all-purpose flour
- 2 ½ cups white sugar
- 1 ½ cups coarsely chopped walnuts
- 1 (8 ounce) can unsweetened pineapple, drained
- 1 cup corn oil
- 4 eggs
- 1 tablespoon ground cinnamon
- 1 tablespoon baking soda
- 1 tablespoon vanilla extract
- 1 teaspoon salt
Directions
Step 1
Preheat oven to 350 degrees F (175 degrees C). Butter three 9-inch round cake pans. Line bottoms with wax paper; grease wax paper with butter.
Step 2
Combine cooked carrots, flour, white sugar, walnuts, pineapple, corn oil, eggs, cinnamon, baking soda, 1 tablespoon vanilla extract, and salt in a large bowl.
Step 3
Pour carrot mixture into a food processor, and blend, working in batches if necessary, until smooth. Divide batter among prepared cake pans.
Step 4
Bake cakes in the preheated oven until a toothpick inserted into the centers comes out clean, about 35 minutes. Cool in the pans for 5 minutes before inverting onto wire racks to cool completely, about 1 hour.
Step 5
Beat cream cheese, 1 1/4 cup butter, lemon juice, and 2 teaspoons vanilla extract together in a large bowl until smooth. Gradually beat in confectioners' sugar until frosting is smooth.
Step 6
Place 1 cake layer on a serving plate and spread with 1/4 of the frosting. Place a second cake layer on top of the first; spread 1/4 of the frosting on top. Place third cake layer on top; frost top and sides with remaining 1/2 of the frosting.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 16 | |
Calories 844 | |
% Daily Value * | |
Total Fat48g | 61% |
Saturated Fat19g | 94% |
Cholesterol118mg | 39% |
Sodium492mg | 21% |
Total Carbohydrate100g | 36% |
Dietary Fiber3g | 9% |
Total Sugars78g | |
Protein8g | |
Vitamin C3mg | 14% |
Calcium64mg | 5% |
Iron2mg | 12% |
Potassium221mg | 5% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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