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3-Layer Carrot Cake with Lemon Buttercream Frosting
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Prep Time:
25 minutes
Cook Time:
35 minutes
Total Time:
120 minutes
Deliciously moist carrot cake with pineapple, walnuts, and zesty lemon cream cheese frosting.
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 pound cream cheese, at room temperature
  • 1.25 cups butter, at room temperature
  • 1 tablespoon lemon juice
  • 5.6666665077209 cups confectioners' sugar
Instructions:
  • Preheat the oven to 350 degrees F (175 degrees C), then generously butter three 9-inch round cake pans and line the bottoms with wax paper, greasing the paper with butter.
  • In a large bowl, mix together cooked carrots, flour, white sugar, walnuts, pineapple, corn oil, eggs, cinnamon, baking soda, 1 tablespoon vanilla extract, and salt.
  • Transfer the carrot mixture into a food processor and blend until smooth, ensuring to work in batches if needed. Then, evenly distribute the batter among the cake pans.
  • Bake cakes in the preheated oven for about 35 minutes or until a toothpick inserted in the centers comes out clean. Let cool in the pans for 5 minutes, then invert onto wire racks to cool completely for about 1 hour.
  • In a large bowl, smoothly blend together cream cheese, 1 1/4 cup butter, lemon juice, and 2 teaspoons vanilla extract. Gradually incorporate confectioners' sugar until the frosting is smooth.
  • On a serving plate, layer the first cake, spreading 1/4 of the frosting. Add the second cake layer on top, spreading another 1/4 of the frosting. Top with the third cake layer and frost all over with the remaining frosting.

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