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!

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Recipe Summary

prep:
25 mins
cook:
35 mins
additional:
1 hr
total:
2 hrs
Servings:
16
Yield:
1 9-inch layer cake
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Ingredients

16
Original recipe yields 16 servings
The ingredient list now reflects the servings specified
Ingredient Checklist
Cake:
Lemon Buttercream:

Directions

Instructions Checklist
  • 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.

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  • 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

844 calories; protein 8.3g 17% DV; carbohydrates 99.9g 32% DV; fat 47.7g 73% DV; cholesterol 117.7mg 39% DV; sodium 492.1mg 20% DV. Full Nutrition

Reviews (1)

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1 Ratings
  • 5 star values: 0
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 3 stars
03/24/2018
I scaled to 11 servings for the cake part as I wanted to bake in a 9x13 pan I should have made the full amount as the cake was very thin. I used pecans for the walnuts as I do not like walnuts. I reduced the salt to 1/4 tsp as well as baking soda is salty. The cake had an odd gummy texture even though the toothpick was clean at 30 minutes I wonder if it was from the cooked carrots as I have only used grated raw carrots previously in carrot cakes. The cake smelled great will baking but I found the spiciness missing maybe using pumpkin pie or apple pie spice may be better to add more flavour. I halved the frosting part as I was not doing layers 1/3 probably would have been better. There was no discernible lemon flavour maybe lemon zest in addition to the juice would have helped. The frosting is very soft as well extra icing sugar is definitely required. #AllrecipesAllstarsCanada #FacelessNoMore Read More