3-LAYER CARROT CAKE WITH LEMON BUTTERCREAM FROSTING

3-Layer Carrot Cake with Lemon Buttercream Frosting image

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

Ingredients

1 tablespoon butter, softened
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
1 pound cream cheese, at room temperature
1 ¼ cups butter, at room temperature
1 tablespoon lemon juice
2 teaspoons vanilla extract
5 ⅔ cups confectioners' sugar

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