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3-Layer Carrot Cake with Lemon Buttercream Frosting

3-Layer Carrot Cake with Lemon Buttercream Frosting

Cost $15, save $25

Source: Recommended by CookPal

  • 90 Min
  • 16 Servings
  • $15

INGREDIENTS

  • Cake

    • 🧈 1 tablespoon butter, softened
    • 🥕 1 pound cooked carrots, cut into 1/2-inch pieces
    • 3 cups all-purpose flour
    • 2 ½ cups white sugar
    • 🌰 1 ½ cups coarsely chopped walnuts
    • 🍍 1 (8 ounce) can unsweetened pineapple, drained
    • 1 cup corn oil
    • 🥚 4 eggs
    • 1 tablespoon ground cinnamon
    • 1 tablespoon baking soda
    • 1 tablespoon vanilla extract
    • 🧂 1 teaspoon salt

  • Frosting

    • 1 pound cream cheese, at room temperature
    • 🧈 1 ¼ cups butter, at room temperature
    • 🍋 1 tablespoon lemon juice
    • 2 teaspoons vanilla extract
    • 5 ⅔ cups confectioners' sugar

STEPS

1

Preheat oven to 350 degrees F (175 degrees C). Butter three 9-inch round cake pans. Line bottoms with wax paper and grease wax paper with butter.

2

Combine cooked carrots, flour, white sugar, walnuts, pineapple, corn oil, eggs, cinnamon, baking soda, vanilla extract, and salt in a large bowl.

3

Pour carrot mixture into a food processor, and blend until smooth. Divide batter among prepared cake pans.

4

Bake cakes in the preheated oven for 35 minutes or until a toothpick inserted into the centers comes out clean. Cool in pans for 5 minutes before inverting onto wire racks to cool completely.

5

Beat cream cheese, butter, lemon juice, and vanilla extract together in a large bowl until smooth. Gradually beat in confectioners' sugar until frosting is smooth.

6

Place one cake layer on a serving plate and spread with 1/4 of the frosting. Place a second layer on top and spread with another 1/4 of the frosting. Place the third layer on top and frost the top and sides with the remaining 1/2 of the frosting.

NUTRIENTS

Per 1 serving

🔥

844

Calories

  • 8
    Protein
  • 100
    Carbs
  • 48
    Fats

💡 For a smoother texture, ensure the carrots are blended thoroughly.Chill the cake in the fridge for 30 minutes after assembly for easier slicing.For an extra zesty kick, add more lemon juice to the frosting.