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Ингредиенты
- 1 lb Carrots, peeled and cut into 1/2" pcs
- 1 c. Corn oil
- 1 can (8-ounce) crushed unsweetened pineapple, liquid removed
- 4 lrg Large eggs
- 1 Tbsp. Vanilla extract
- 3 c. Unbleached all-purpose flour
- 2 1/2 c. Sugar
- 1 Tbsp. Grnd cinnamon
- 1 Tbsp. Baking soda
- 1 tsp Salt
- 1 1/2 c. Coarsely minced walnuts
- 1 lb Cream cheese, room temperature
- 1 1/4 c. Unsalted butter, room temperature
- 1 Tbsp. Fresh lemon juice
- 2 tsp Vanilla extract
- 5 c. Powdered sugar, sifted
Инструкции
- May be prepared one day ahead.
- Preheat oven to 350 degrees. Butter 3 - 9 x 1-1/2 inch round cake pans.
- Line bottoms with wax paper, butter paper. Cook carrots in large pot of boiling salted water till tender, about 12 min. Drain. Puree in food processor, stopping occasionally to scrape down sides of bowl. Transfer to large bowl, cold.
- Whisk oil, pineapple, Large eggs and vanilla into carrot puree. Mix dry ingredients in medium bowl, stir into puree. Fold in nuts. Divide batter among prepared pans. Bake till tester inserted into center comes out clean, about 35 min. Cold cakes in pans on racks.
- Turn cakes out of pans; peel of wax paper. Place on layer on platter.
- Spread 3/4 c. frosting over it, top with second cake; spread 3/4 c. frosting over. Top with third cake. Spread remaining frosting over top and sides. Cover with cake dome and chill. Let stand 3 hrs at room temperature before serving.
- Frosting: With electric mixer, beat cream cheese, butter, lemon juice and vanilla till light and fluffy. Gradually beat in sugar. Refrigeratetill hard but spreadable, about 1 hour.
- NOTES : One of the best carrot cakes ever. A distinguishing feature: the carrots are cooked first.
