Carrott Cake with Lemon Frosting
| Yield: | 8 Servings |
| Categories: | Cakes |
| CAKE | ||
| 1 | lb | Carrots; peeled, shredded** |
| 1 | c | Corn oil |
| 8 | oz | Crushed unsweetened pineapple; drained |
| 4 | Eggs; (large) | |
| 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 | Walnuts; coursely chopped |
| 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 2/3 | c | Powdered sugar; sifted |
| Fresh nonpoisonous flowers; (such as pink roses) |
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