Welcome to lovewithrecipes.com, where we bring you the delightful and scrumptious Carrot Cake with Lemon Frosting recipe! π₯π This dessert is perfect for any occasion, be it a family gathering or a sweet treat for yourself. Let’s embark on this culinary adventure and create a masterpiece that will have everyone asking for seconds.
Carrot Cake with Lemon Frosting
Ingredients:
| Quantity | Ingredient |
|---|---|
| 1 | Carrot, finely grated |
| 1 | Cup unsweetened pineapple, crushed |
| 8 | Eggs, room temperature |
| 4 | Teaspoons vanilla extract |
| 1 | Cup unbleached all-purpose flour |
| 3 | Cups sugar |
| 2 1/2 | Teaspoons cinnamon, ground |
| 1 | Teaspoon baking soda |
| 1 | Teaspoon salt |
| 1 1/2 | Cups walnuts, chopped |
| 1 | Package cream cheese (8 oz.), softened |
| 1 1/4 | Cups unsalted butter, softened |
| 1 | Tablespoon fresh lemon juice |
| 2 | Teaspoons vanilla extract |
| 5 2/3 | Cups powdered sugar |
Nutritional Information:
- Calories: 830.7
- Fat: 46.4g
- Saturated Fat: 17.5g
- Cholesterol: 115.9mg
- Sodium: 512.8mg
- Carbohydrates: 99.7g
- Fiber: 2.6g
- Sugar: 77.2g
- Protein: 7.9g
Servings:
16 slices
Instructions:
For the Cake:
- Preheat your oven to 350Β°F (180Β°C).
- Butter three 9-inch-diameter cake pans with 1 1/2-inch-high sides and line the bottoms with waxed paper.
- In a mixing bowl, combine oil, pineapple, eggs, vanilla, and finely grated carrots.
- In another bowl, whisk together flour, sugar, cinnamon, baking soda, and salt.
- Gradually incorporate the dry ingredients into the wet mixture, stirring until well combined. Mix in the chopped walnuts.
- Divide the batter evenly among the prepared pans.
- Bake for approximately 35 minutes or until a tester inserted into the center comes out clean.
- Allow the cakes to cool in the pans on racks.
For the Frosting:
- Using an electric mixer, beat cream cheese, softened butter, lemon juice, and vanilla until light and fluffy.
- Gradually add in the powdered sugar and continue to beat until well combined.
- Chill the frosting until it reaches a firm yet spreadable consistency, approximately 1 hour.
Assembly:
- Once the cakes have cooled, turn them out of the pans and peel off the waxed paper.
- Place one cake layer on a serving platter and spread 3/4 cup of the frosting over it.
- Add the second cake layer and repeat the process.
- Place the third cake layer on top and cover the entire cake with the remaining frosting.
- Optional: Garnish the cake with edible flowers for a decorative touch.
Tips:
- The actual recipe suggests boiling carrots until tender, pureeing them, and cooling. However, using finely grated carrots yields excellent results.
- For a twist, try baking the batter in a large sheet cake pan, adjusting the cooking time accordingly.
Make-Ahead:
The Carrot Cake with Lemon Frosting can be prepared a day in advance. Simply cover it with a cake dome and refrigerate. Allow it to stand at room temperature for 3 hours before serving for optimal flavor.
Indulge in the moist and flavorful layers of this Carrot Cake, complemented by the zesty Lemon Frosting. It’s a symphony of textures and tastes that will undoubtedly leave a lasting impression on your taste buds. Get ready to bask in the applause as your friends and family savor every delectable bite! π°β¨
