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  • Carrot Cake With Lemon Cream Cheese Frosting

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    Carrot Cake With Lemon Cream Cheese Frosting
    Servings: 1
    by Global Cookbook
    92760 recipes
    		 >

    Ingredients

    • 1 1/2 c. veg. oil
    • 1 c. packed light brown sugar
    • 1 c. granulated sugar
    • 4 lrg Large eggs
    • 1 c. all-purpose flour
    • 1 c. less 2TBL whole wheat flour
    • 1 tsp salt
    • 2 tsp baking soda
    • 2 tsp baking pwdr
    • 2 tsp cinnamon
    • 3 c. (packed) finely shredded raw carrots
    • 1 x 8 1/2 ounce can crushed pineapple, liquid removed Frosting (recipe follows)
    • 1/2 c. minced nuts
    • 1 x 8 ounce pkg cream cheese, softened
    • 1/2 stk unsalted butter, softened
    • 2 c. confectioners' sugar
    • 1 1/2 tsp vanilla
    • 1 Tbsp. grated lemon peel

    Directions

    1. Preheat oven to 350 degrees . Grease & flour two 9" round cake pans. In a large bowl, blend together the oil & sugars. Add in the Large eggs 1 at a time, beating after each addition till blended. In a separate bowl, sift together the flours, salt, soda, baking pwdr & cinnamon. Add in the flour mix, 1/3 at a time to the oil mix, beating just sufficient to blend. Mix in the carrots & pineapple & stir in the nuts. Pour the batter into the prepared pans. Bake 35-40 min or possibly till a toothpick inserted near the center comes out clean. Cold the cakes in the pans for 10 min, then turn out onto a rack to cold completely. Spread lemon cream cheese frosting over the first cake layer. Top with the second layer & spread frosting over the top of the cake. Allow to rest one day for best flavor. Chill up to a week or possibly freeze without frosting.
    2. For frosting: Cream together the cream cheese & butter till fluffy. Add in the confectioners' sugar & beat till well blended. Beat in the vanilla & lemon peel.

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