3-Layer Carrot Cake with Lemon Buttercream Frosting recipe
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Ingredients
- 1 tablespoon butter, softened 1 pound cooked carrots, cut into 1/2-inch pieces 3 cups all-purpose flour 2 ½ cups white sugar 1 ½ cups coarsely chopped walnuts 1 (8 ounce) can unsweetened pineapple, drained 1 cup corn oil 4 eggs 1 tablespoon ground cinnamon 1 tablespoon baking soda 1 tablespoon vanilla extract 1 teaspoon salt 1 pound cream cheese, at room temperature 1 ¼ cups butter, at room temperature 1 tablespoon lemon juice 2 teaspoons vanilla extract 5 ⅔ cups confectioners' sugar
Nutrition Info
- 844.2 caloriescarbohydrate: 99.9 gcholesterol: 117.7 mgfat: 47.7 gfiber: 2.6 gprotein: 8.3 gsaturatedFat: 18.7 gservingSize: -sodium: 492.1 mgsugar: 77.5 gtransFat: : -unsaturatedFat: : -
Directions 3-Layer Carrot Cake with Lemon Buttercream Frosting
Directions
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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.