INGREDIENTS

INSTRUCTIONS

CAKE
FROSTING
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. -
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Recipe by: Bon Appetite Great Desserts
Posted to MC-Recipe Digest by Carriej999 <Carriej999@aol.com> on May 2,
1998

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