Carrot Cake with Lemon Frosting

Yields:	1 cake
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	Preparation	30 minutes
	Cooking	50 minutes
	Ready In	3 hours

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Ingredients

1	pound	carrots	peeled, cut up
1	cup	corn oil
1	can	pineapple	crushed
4	large	eggs
1	tablespoon	vanilla extract
3	cups	flour, all-purpose
2 1/2	cups	sugar
1	tablespoon	cinnamon	ground
1	tablespoon	baking soda
1	teaspoon	salt
1 1/2	cups	walnuts
1	x	frosting	lemon

Directions

Preheat oven to 350 degrees.

Butter 3 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 flour, sugar, cinnamon, soda and salt in medium bowl.

Stir into puree. Mix in nuts.

Divide batter among prepared pans.

Bake until tester inserted into centers comes out clean, about 35 minutes.

Cool cakes in pans on racks.

Turn cakes out of pans; peel off wax paper.

Place one layer on platter.

Spread 3/4 cup frosting over it.

Top with second cake; spread 3/4 cup frosting over it.

Top with third cake. Spread remaining frosting over top and sides.

May be prepared a day ahead. Cover with cake dome and refrigerate.

Let stand 3 hours at room temperature before serving.

Garnish cake with edible flowers, if desired.

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.

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Member Review

Easy Hummus

Yes, this is an easy one to make, which I do almost every week so I have a batch in the fridge. I usually jazz it up a little though with a sprinkle of cumin, tumeric, paprika.. just a little dash of all or one give it abit more flavour.

Reviewed by laurie@recipeland