3-LAYER CARROT CAKE WITH LEMON BUTTERCREAM FROSTING
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!
Provided by Roland G. Mandish
Categories Desserts Fruit Dessert Recipes Lemon Dessert Recipes
Time 2h
Yield 16
Number Of Ingredients 17
Steps:
- 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.
- Combine cooked carrots, flour, white sugar, walnuts, pineapple, corn oil, eggs, cinnamon, baking soda, 1 tablespoon vanilla extract, and salt in a large bowl.
- Pour carrot mixture into a food processor, and blend, working in batches if necessary, until smooth. Divide batter among prepared cake pans.
- 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.
- 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.
- 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 : Calories 844.2 calories, Carbohydrate 99.9 g, Cholesterol 117.7 mg, Fat 47.7 g, Fiber 2.6 g, Protein 8.3 g, SaturatedFat 18.7 g, Sodium 492.1 mg, Sugar 77.5 g
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