3-Layer Carrot Cake with Lemon Buttercream Frosting

Name: 3-Layer Carrot Cake with Lemon Buttercream Frosting
Prep time: 25 min
Cook time: 35 min
Total time: 120 min
Ingredients: 1 tablespoon butter, softened; 1 pound cooked carrots, cut into 1/2-inch pieces; 3 cups all-purpose flour; 2.5 cups white sugar; 1.5 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; 1.25 cups butter, at room temperature; 1 tablespoon lemon juice; 2 teaspoons vanilla extract; 5.6666665077209 cups confectioners' sugar

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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!

Submitted by Roland G Mandish

Published on June 19, 2020

Prep Time:

25 mins

Cook Time:

35 mins

Additional Time:

1 hr

Total Time:

2 hrs

Servings:

Yield:

1 9-inch layer cake

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Ingredients

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Original recipe (1X) yields 16 servings

1 tablespoon butter, softened

Cake:

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

Lemon Buttercream:

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

Directions

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.
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 (per serving)

844	Calories
48g	Fat
100g	Carbs
8g	Protein

Nutrition Facts
Servings Per Recipe 16
Calories 844
% Daily Value *
Total Fat 48g	61%
Saturated Fat 19g	94%
Cholesterol 118mg	39%
Sodium 492mg	21%
Total Carbohydrate 100g	36%
Dietary Fiber 3g	9%
Total Sugars 78g
Protein 8g	17%
Vitamin C 3mg	3%
Calcium 64mg	5%
Iron 2mg	12%
Potassium 221mg	5%

* 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.