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
There are no comments yet!
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love