1 lb Carrots; peeled and cut into
-1/2″ pieces
1 c Corn oil
1 cn (8-oz) crushed unsweetened
-pineapple, drained
4 lg Eggs
1 tb Vanilla extract
3 c Unbleached all-purpose flour
2 1/2 c Sugar
1 tb Ground cinnamon
1 tb Baking soda
1 ts Salt
1 1/2 c Coarsely chopped walnuts
—Frosting—
1 lb Cream cheese; room
-temperature
1 1/4 c Unsalted butter; room
-temperature
1 tb Fresh lemon juice
2 ts Vanilla extract
5 c Powdered sugar; sifted
May be prepared one day ahead.
Preheat oven to 350 degrees. Butter 3 – 9 x 1-1/2 inch round cake pans.
Line bottoms with wax paper, butter paper. Cook carrots in large pot of
boiling salted water until tender, about 12 minutes. Drain. Puree in food
processor, stopping occasionally to scrape down sides of bowl. Transfer to
large bowl, cool.
Whisk oil, pineapple, eggs and vanilla into carrot puree. Mix dry
ingredients in medium bowl, stir into puree. Mix in nuts. Divide batter
among prepared pans. Bake until tester inserted into center comes out
clean, about 35 minutes. Cool cakes in pans on racks.
Turn cakes out of pans; peel of wax paper. Place on layer on platter.
Spread 3/4 cup frosting over it, top with second cake; spread 3/4 cup
frosting over. Top with third cake. Spread remaining frosting over top and
sides. Cover with cake dome and refrigerate. Let stand 3 hours at room
temperature before serving.
Frosting: With 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.
NOTES : One of the best carrot cakes ever. A distinguishing feature: the
carrots are cooked first.
Yields
1 Servings