Carrot Cake with Lemon Frosting
| Yield: | 1 Servings |
| Categories: | Cakes |
| 1 | lb | Carrots; peeled and cut into 1/2" pieces |
| 1 | c | Corn oil |
| 1 | cn | (8-oz) crushed unsweetened pineapple, drained |
| 4 | lg | Eggs |
| 1 | tb | Vanilla extract |
| 3 | c | Unbleached all-purpose flour |
| 2 1/2 | c | Sugar |
| 1 | tb | Ground cinnamon |
| 1 | tb | Baking soda |
| 1 | ts | Salt |
| 1 1/2 | c | Coarsely chopped walnuts |
| Frosting | ||
| 1 | lb | Cream cheese; room temperature |
| 1 1/4 | c | Unsalted butter; room temperature |
| 1 | tb | Fresh lemon juice |
| 2 | ts | Vanilla extract |
| 5 | c | Powdered sugar; sifted |
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