CARROT CAKE WITH LEMON FROSTING

CARROT CAKE WITH LEMON FROSTING image

Yield 8 servings

Number Of Ingredients 16

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1lb. carrots, peeled, cut into ½- inch pieces
1 C. corn oil
1-8oz. can crushed unsweetened pineapple, drained
4 large eggs
1 tbs. vanilla extract
3 C. unbleached all purpose flour
2 ½ C. sugar
1 tbs. ground cinnamon
1 tbs. baking soda
1 tsp. salt
Frosting
1 lb. cream cheese, room temperature
1 ¼ C. (2 ½ sticks) unsalted butter, room temperature
1 tbs. fresh lemon juice
2 tsp. vanilla extract
5 ¾ C. powdered sugar, sifted

Steps:

For Cake: Preheat oven to 350*F. Butter three 9 inch diameter cake pans with 1 ½ inch sides. Line bottoms with waxed paper. Butter paper. Cook carrots in 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. Whisk oil, pineapple, eggs and vanilla into carrot puttee. Mix flour, sugar, cinnamon, baking soda and salt in medium bowl. Stir in puree. Mix in walnut. Divide batter among prepared pans. Bake until tester inserted into center comes out clean, about 35 minutes. Cool 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 one cake on platter. Spread ¾ C. frosting over cake. Top with second cake. Spread ¾ C. frosting over cake. Top with third cake. Spread remaining frosting over top and side of cake. (Can be prepared one day ahead. Cover with cake dome and refrigerate. Let stand 3 hrs. at room temperature before serving.) Garnish carrot cake with roses and serve.