Carrot Cake With Lemon Frosting - cooking recipe

Ingredients

1 lb carrot, peeled, shredded**
1 cup corn oil
8 ounces unsweetened pineapple, crushed, drained
4 eggs, large
1 tablespoon vanilla extract
3 cups unbleached all-purpose flour
2 1/2 cups sugar
1 tablespoon cinnamon, ground
1 tablespoon baking soda
1 teaspoon salt
1 1/2 cups walnuts, coarsely chopped
1 lb 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 flower

Preparation

For Cake: Preheat oven to 350 deg.
Butter three 9-inch-diameter cake pans with 1 1/2-inch-high sides.
Line bottoms with waxed pape r.
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.
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 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 stand 3 hours at room temperature before serving.) Garnish cake with flowers.
** Actual recipe calls for carrots to be cut into 1/2-inch pieces and cooked in a large pot of boiling salt ed 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.