Carrot Cake With Lemon Frosting

• CAKE
• 1 pound carrots, peeled, cut into 1/2 inch pieces
• 1 cup corn oil
• 1 8-ounce can crushed unsweetened pineapple, drained
• 4 large eggs
• 1 tablespoon vanilla extract
• 3 cups unbleached all purpose flour
• 2 1/2 cup sugar
• 1 tablespoon ground cinnamon
• 1 tablespoon baking soda
• 1 teaspoon salt
• 1 1/2 cups coarsely chopped walnuts (about 6 ounces)
• FROSTING
• 1 pound cream cheese, room temperature
• 1 1/2 cups (2 1/2 sticks) unsalted butter, room temperature
• 1 tablespoon fresh lemon juice
• 2 teaspoons vanilla extract
• 5 2/3 cups powdered sugar, sifted
• Fresh nonpoisonous flowers (such as pink roses)

1. FOR CAKE: Preheat over to 350 degrees F. Butter three 9-inch diameter cake pans with 1 1/2 inch sides. Line bottoms with waxed paper. Butter paper. Cook carrots in large pot of boiling salted water until tender, about 12 minutes. Drain. Puree in processor, stopping occasionally to scrape down sides of bowl. Transfer to large bowl and cool.
2. Whisk oil, pineapple, eggs and vanilla into carrot puree. Mix flour, sugar, cinnamon, baking soda and salt in medium bowl. Stir into puree. Mix in walnuts. Divide batter among prepared pans. Bake until tester inserted into centers comes out clean, about 35 minutes. Cool cakes in pans on racks.
3. FOR FROSTING:
4. Using electric mixer, beat cream cheese, butter, lemon juice and vanilla until light and fluffy. Gradually beat in sugar. Chill until firm but spreadable, about 1 hour.
5. Turn cakes out of pans; peel off waxed paper. Place 1 cake on platter. Spread 3/4 cup frosting over. Top with second cake. Spread 3/4 cup frosting over. Top with third cake. Spread remaining frosting over top and sides of cake. (Can be prepared 1 day ahead. Cover with cake dome and refrigerate. Let stand 3 hours at room temperature before serving.) Garnish carrot cake with roses and serve.

cake, carrots, corn oil, pineapple, eggs, vanilla, flour, sugar, ground cinnamon, baking soda, salt, walnuts, frosting, cream cheese, unsalted butter, lemon juice, vanilla, powdered sugar, flowers

Taken from www.epicurious.com/recipes/member/views/carrot-cake-with-lemon-frosting-50006078 (may not work)