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Print this Recipe    Carrot 24

Carrot Cake with Lemon Frosting

1 pound carrots, peeled, shredded
1 cup corn oil
8 ounces crushed unsweetened pineapple, drained
4 eggs
1 tablespoon vanilla extract
3 cups unbleached all purpose flour
2 1/2 cups sugar
1 tablespoon ground cinnamon
1 tablespoon baking soda
1 teaspoon salt
1 1/2 cups walnuts, coursely chopped

1 pound cream cheese, room temperature
1 1/4 cups unsalted butter, room temperature
1 tablespoon fresh lemon juice
2 teaspoons vanilla extract
5 2/3 cups powdered sugar, sifted
Fresh edible flowers

Preheat oven to 350 deg. Butter three 9-inch-diameter cake pans
with 1 1/2-inch-high sides. Line bottoms with waxed paper. Butter
paper. Mix together oil, pineapple, eggs, vanilla and carrots.
Mix flour, sugar, cinnamon, baking soda and salt in medium bowl.
Stir into oil mixture. Mix in walnuts. Divide batter among prepared
pans. Bake until tester inserted into center comes out clean,
about 35 minutes. Cook cakes in pans on racks.

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 1 cake on
platter. Spread 3/4 cup frosting over. Top with second cake.
Spread 3/4 cup frosting over. Top with third cake. Spread remaining
frosting over top and sides of cake. (Can be prepared 1 day ahead.
Cover with cake dome and refrigerate. Let sstand 3 hours at room
temperature before serving.) Garnish cake with flowers.

Recipe calls for carrots to be cut into 1/2-inch pieces and cooked
in a 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. I
prefer to use the shredded carrots and have had very good results.
I have also baked this in a large sheet cake size pan and adjusted
the cooking time.

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