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Carrot Cake with Lemon Frosting

Carrot Cake with Lemon Frosting

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Submitted by Lorelei

Carrot cake with lemon cream cheese frosting, made ultra-moist with pureed carrots, crushed pineapple, and toasted walnuts. The bright citrus frosting cuts the sweetness on this towering three-layer cake.

YIELD

24 servings

PREP

30 min

COOK

45 min

READY

2 hrs

Here’s the move that sets this carrot cake apart: the carrots get boiled and pureed instead of grated. That puree melts right into the batter, so the crumb turns out dense and moist all the way through, with no stray shreds of crunchy carrot breaking the texture.

Crushed pineapple piles on even more moisture and a faint tropical sweetness, while plenty of cinnamon and chopped walnuts keep it tasting like the carrot cake you remember. Using oil instead of butter in the batter is another reason it stays soft for days.

The frosting is where this version really separates itself. Instead of the usual plain cream cheese, this one gets a hit of fresh lemon juice, which brightens the tang and keeps things from going cloying against the spiced cake. Stack three layers, frost the top and sides, and it actually improves overnight in the fridge. Just let it come back to room temperature before serving so the crumb softens up.

Kitchen Tips

  • Puree the boiled carrots until completely smooth. Any lumps show up as carrot bits in the finished crumb.
  • Cool the carrot puree fully before whisking in the eggs, or residual heat can start to cook them.
  • Toast the walnuts first for deeper, nuttier flavor.
  • Make the cake a day ahead. It firms up for cleaner slices and the flavors settle, then bring it to room temperature before serving.

Variations

  • Swap walnuts for pecans, or leave the nuts out entirely.
  • Fold golden raisins or shredded coconut into the batter.
  • Use orange juice and zest in the frosting instead of lemon for a different citrus note.

Ingredients

1 453.6
POUND G CARROTS
peeled, cut up
1 237
CUP ML CORN OIL
1 1
CAN CAN PINEAPPLE
crushed *
4 4
LARGE LARGE EGGS
1 15
TABLESPOON ML VANILLA EXTRACT
3 710
2 ½ 591
CUPS ML SUGAR
1 15
TABLESPOON ML CINNAMON
ground
1 15
TABLESPOON ML BAKING SODA
1 5
TEASPOON ML SALT
1 ½ 355
CUPS ML WALNUTS
Frosting
1 453.6
POUND G CREAM CHEESE
at room temperature
1 ¼ 296
CUPS ML BUTTER
1 15
TABLESPOON ML LEMON JUICE
2 10
TEASPOONS ML VANILLA EXTRACT
5 1.2

Directions

Preheat oven to 350℉ (180℃).

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. Purée in food processor, stopping occasionally to scrape down sides of bowl.

Transfer to large bowl; cool.

Whisk oil, pineapple, eggs and vanilla into carrot pur?e.

Mix flour, sugar, cinnamon, soda and salt in medium bowl.

Stir into puree. Mix in walnuts.

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 ¾ cup Frosting over it.

Top with second cake; spread ¾ 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.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 139g (4.9 oz)
Amount per Serving
Calories 3221 52% from fat
 % Daily Value *
Total Fat 186g 286%
Saturated Fat 72g 359%
Trans Fat 0g
Cholesterol 489mg 163%
Sodium 1898mg 79%
Total Carbohydrate 122g 122%
Dietary Fiber 10g 39%
Sugars g
Protein 75g
Vitamin A 453% Vitamin C 16%
Calcium 24% Iron 50%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, High Fiber
 

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