Carrott Cake With Lemon Frosting
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Grains, Dairy | Bon appetit, Cakes | 8 | Servings | |
INGREDIENTS
| 1 | lb | Carrots, peeled shredded** |
| 1 | c | Corn oil |
| 8 | oz | Crushed unsweetened |
| pineapple drained | ||
| 4 | Eggs, large | |
| 1 | T | Vanilla extract |
| 3 | c | Unbleached all purpose flour |
| 2 1/2 | c | Sugar |
| 1 | T | Ground cinnamon |
| 1 | T | Baking soda |
| 1 | t | Salt |
| 1 1/2 | c | Walnuts, coursely chopped |
| 1 | lb | Cream cheese, room |
| temperature | ||
| 1 1/4 | c | Unsalted butter, room |
| temperature | ||
| 1 | T | Fresh lemon juice |
| 2 | t | Vanilla extract |
| 5 2/3 | c | Powdered sugar, sifted |
| Fresh nonpoisonous flowers | ||
| such as pink roses |
INSTRUCTIONS
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 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. 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 sstand 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 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. NOTES : This cake has been a hit where ever it goes. - To unsubscribe from this list, please visit <http://lists.sierra.com/>. If you are without web access, send the following message to <majordomo@lists.sierra.com>: Recipe by: Bon Appetite Great Desserts Posted to MC-Recipe Digest by Carriej999 <Carriej999@aol.com> on May 2, 1998
A Message from our Provider:
“Don’t miss life’s best. Find God.”
Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 1247
Calories From Fat: 685
Total Fat: 77.9g
Cholesterol: 235mg
Sodium: 1211.4mg
Potassium: 889.1mg
Carbohydrates: 137g
Fiber: 13.4g
Sugar: 80g
Protein: 18.2g