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)
* I used pecans.
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 nuts. 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 <lbparris@earthlink.net> on Jul 04, 1997