Carrot Cake with Lemon Frosting

Yields:	1 cake
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	Preparation	30 minutes
	Cooking	45 minutes
	Ready In	2 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

Frosting
1	pound	cream cheese	at room temperature
1 1/4	cups	butter
1	tablespoon	lemon juice	u
2	teaspoons	vanilla extract
5	cups	powdered sugar

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 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 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.

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Member Review

Easy Chocolate Pie

This is the easiest & best tasting Chocolate Pie I've tasted. I've shared this recipe with several of my friends & family. I could not believe I was able to prepare this pie in about 5 minutes. This is a major plus for me as I work a full time job & not a lot of time for cooking. GREAT recipe.