3-LAYER CARROT CAKE WITH LEMON BUTTERCREAM FROSTING
This is one of my all-time favorite carrot cake recipes. I inherited this recipe from a close friend about 12 years ago and it's still a favorite!
Provided by Roland G. Mandish
Categories Desserts Fruit Dessert Recipes Lemon Dessert Recipes
Time 2h
Yield 16
Number Of Ingredients 17
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Butter three 9-inch round cake pans. Line bottoms with wax paper; grease wax paper with butter.
- Combine cooked carrots, flour, white sugar, walnuts, pineapple, corn oil, eggs, cinnamon, baking soda, 1 tablespoon vanilla extract, and salt in a large bowl.
- Pour carrot mixture into a food processor, and blend, working in batches if necessary, until smooth. Divide batter among prepared cake pans.
- Bake cakes in the preheated oven until a toothpick inserted into the centers comes out clean, about 35 minutes. Cool in the pans for 5 minutes before inverting onto wire racks to cool completely, about 1 hour.
- Beat cream cheese, 1 1/4 cup butter, lemon juice, and 2 teaspoons vanilla extract together in a large bowl until smooth. Gradually beat in confectioners' sugar until frosting is smooth.
- Place 1 cake layer on a serving plate and spread with 1/4 of the frosting. Place a second cake layer on top of the first; spread 1/4 of the frosting on top. Place third cake layer on top; frost top and sides with remaining 1/2 of the frosting.
Nutrition Facts : Calories 844.2 calories, Carbohydrate 99.9 g, Cholesterol 117.7 mg, Fat 47.7 g, Fiber 2.6 g, Protein 8.3 g, SaturatedFat 18.7 g, Sodium 492.1 mg, Sugar 77.5 g
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Amanda Soares
[email protected]I love the addition of nuts to this cake. It gives it a nice crunch.
Eminent Nyong
[email protected]This is my new favorite carrot cake recipe. It's so moist and flavorful, and the frosting is amazing.
Nicola Kopsch
[email protected]I've made this cake several times, and it always turns out perfectly.
Meagan M Cardenas
[email protected]This cake is easy to make, and it's a great way to use up leftover carrots.
Assd Khan
[email protected]I'm not a big fan of carrot cake, but this one is really good. The frosting is especially delicious.
Berbic Mirzet
[email protected]This cake is so moist and flavorful. I love the combination of spices.
Ahsan Mangat
[email protected]I made this cake for my birthday, and it was a huge success. Everyone loved it!
ahmar zafar
[email protected]I love the addition of nuts to this cake. It gives it a nice crunch.
Beverly Beatty
[email protected]This is my new favorite carrot cake recipe. It's so moist and flavorful, and the frosting is amazing.
Uche Erondu
[email protected]I've made this cake several times, and it always turns out perfectly.
Muhammad Salah
[email protected]This cake is easy to make, and it's a great way to use up leftover carrots.
Yasteel Singh
[email protected]I made this cake for a potluck, and it was a big hit. Everyone was asking for the recipe.
Johanne Morgan-Smith
[email protected]The lemon buttercream frosting is the perfect finishing touch to this cake. It's tangy and sweet, and it pairs perfectly with the carrot cake.
Happy Utuedor
[email protected]This cake is so moist and flavorful. I love the combination of carrots, spices, and nuts.
Rhaman Towshif
[email protected]I'm not usually a fan of carrot cake, but this one changed my mind. It's so delicious!
Shakeerat Zubair
[email protected]I made this cake for my family's Easter dinner, and it was a huge hit! Everyone loved it.
Parita Vadodariya
[email protected]This carrot cake is the best I've ever had! The cake is moist and flavorful, and the lemon buttercream frosting is the perfect complement.