*  Exported from  MasterCook  *

                    Carrot Cake With Lemon Frosting

Recipe By     : HCI:   From Bon Appetit magazine, October  1991
Serving Size  : 1    Preparation Time :0:00
Categories    : Cakes                            2-Mc
               2-Tnt                            A-Ok

 Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1      pound         carrots -- peeled and cut
                       -- into 1/2-inch pieces
  1      cup           corn oil
  1      can           (8-ounce) crushed unsweetened
                       pineapple -- drained
  4      large         eggs
  1      tablespoon    vanilla extract
  3      cups          unbleached all-purpose flour
  2 1/2  cups          sugar
  1      tablespoon    ground cinnamon
  1      tablespoon    baking soda
  1      teaspoon      salt
  1 1/2  cups          coarsely chopped walnuts
                       ***frosting ***
  1      pound         cream cheese -- at room temperature
  1 1/4  cups          unsalted butter -- at room temperature
  1      tablespoon    fresh lemon juice
  2      teaspoons     vanilla extract
  5      cups          powdered sugar -- sifted
                       ***garnish***
                       fresh edible flowers (such as pink
                       roses; optional)

Preheat oven to 350 degrees. Butter 3 (9-by-1-1/2-inch) round cake pans.
Line bottoms with wax paper. Butter paper. Cook carrots in large pot of
boiling salted water until tender, about 12 minutes. Drain. Puree in food
processor, stopping occasionally to scrape down sides of bowl. Transfer to
large bowl; cool.

Whisk oil, pineapple, eggs and vanilla into carrot puree. Mix flour, sugar,
cinnamon, soda and salt in medium bowl. Stir into puree. Mix in walnuts.
Divide batter among prepared pans. Bake until tester inserted into centers
comes out clean, about 35 minutes. Cool cakes in pans on racks.

Turn cakes out of pans; peel off wax paper. Place one layer on platter.
Spread 3/4  cup Frosting over it. Top with second cake; spread 3/4  cup
Frosting over it. Top with third cake. Spread remaining 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. Garnish
cake with edible flowers, if desired.

Frosting

With electric mixer, beat cream cheese, butter, lemon juice and vanilla
until light and fluffy. Gradually beat in sugar. Chill until firm but
spreadable, about 1 hour.

"One of the best carrot cakes ever.  A distinguishing feature: The carrots
are cooked first."

Entered  by Lou Parris <[email protected]> on Jul 04, 1997



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NOTES : Made this cake to take to the beach in July, 1997.  Carrot cake is
Keith's favorite.  Everybody really liked this one.  Also, it was very
pretty.

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