3-Layer Carrot Cake with Lemon Buttercream Frosting Recipe

Recipesfull introduces to you: Popular Recipes. (3-Layer Carrot Cake with Lemon Buttercream Frosting Recipe). 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!

Brief

Prep 25 mins

Cook: 35 mins

Additional: 1hr

Total: 2hrs

Servings: 16

Yield: 1 9-inch layer cake

3-Layer Carrot Cake with Lemon Buttercream Frosting Recipe

Ingredients

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

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

Dessert

Directions

Step 1

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.

Step 2

Combine cooked carrots flour white sugar walnuts pineapple corn oil eggs cinnamon baking soda 1 tablespoon vanilla extract and salt in a large bowl.

Step 3

Pour carrot mixture into a food processor and blend working in batches if necessary until smooth. Divide batter among prepared cake pans.

Step 4

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.

Step 5

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.

Step 6

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.

Nutritional Information

3-Layer Carrot Cake with Lemon Buttercream Frosting Recipe

Servings Per Recipe:16

Calories: 844.2

% Daily Value *

Protein: 8.3g 17%

Carbohydrates: 99.9g 32%

Dietary Fiber: 2.6g 10%

Sugars: 77.5g

Fat: 47.7g 73%

Saturated Fat: 18.7g 94%

Cholesterol: 117.7mg 39%

Vitamin A Iu: 5750.4IU 115%

Niacin Equivalents: 3.3mg 26%

Vitamin B6: 0.2mg 10%

Vitamin C: 2.7mg 5%

Folate: 68.9mcg 17%

Calcium: 64.4mg 6%

Iron: 2.2mg 12%

Magnesium: 32.4mg 12%

Potassium: 221mg 6%

Sodium: 492.1mg 20%

Thiamin: 0.3mg 26%

Calories From Fat: 429

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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