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Carrot Cake with Lemon Frosting

Source of Recipe


Bon Appétit, October 1991






List of Ingredients



• 1 pound carrots, cut into 1/2-inch pieces
  
• 2 tsp salt, divided
  
• 1 cup corn oil
  
• 1 (8-ounce) can crushed unsweetened pineapple, drained
  
• 4 large eggs
  
• 1 Tbsp vanilla extract
  
• 3 cups unbleached all-purpose flour
  
• 2-1/2 cups sugar
  
• 1 Tbsp each: ground cinnamon and baking soda
  
• 1-1/2 cups coarsely chopped walnuts (about 6 ounces)
  
• Lemon Frosting (recipe follows)
  






Instructions



1. Preheat oven to 350° F. Butter three 9- x 1½-inch round cake pans. Line bottoms with wax paper. Butter paper. Place carrots in large saucepan; cover with water and add 1 teaspoon salt. Cook carrots until tender, about 12 minutes. Drain. Purée in food processor, stopping occasionally to scrape down sides of bowl. Transfer to large bowl and cool.
   
   
2. Whisk oil, pineapple, eggs and vanilla into carrot purée. Mix flour, sugar, cinnamon, soda and remaining salt in medium bowl. Stir into purée. Mix in walnuts. Divide batter among prepared pans. Bake until tester inserted in centers comes out clean, about 35 minutes. Cool cakes in pans on racks.
   
   
3. Turn cakes out of pans; peel off wax paper. Place one cake on platter. Spread with 3/4 cup Lemon Frosting. Top with second cake and 3/4 cup Lemon Frosting. Top with third cake. Spread remaining Lemon 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.)
   
   ..........
   
   LEMON FROSTING
   
   • 1 pound cream cheese, at room temperature
   • 1-1/4 cups (2-1/2 sticks) unsalted butter, at room temperature
   • 1 Tbsp fresh lemon juice
   • 2 tsp vanilla extract
   • 5-2/3 cups powdered sugar, sifted
   
   Beat cream cheese, butter, juice and vanilla in electric mixer until light and fluffy. Gradually beat in powdered sugar. Chill until firm but spreadable, about 1 hour.