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How to Make 3-Layer Carrot Cake with Lemon Buttercream Frosting - A Step-by-Step Guide

Carrot cake is a classic dessert that never fails to impress with its moist and flavorful layers, and this 3-layer carrot cake with lemon buttercream frosting is no exception. With a perfect balance of sweetness from the carrots and a zesty kick from the lemon, this cake is sure to become a favorite for gatherings and special occasions.

The combination of grated carrots, warm spices, and pecans in the cake layers creates a rich and comforting flavor profile that is complemented perfec...

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Ingredients

  • 1 tablespoon butter, softened
  • 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
  • 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

Information

  • Prep Time: 25 mins
  • Cook Time: 35 mins
  • Additional Time: 1 hr
  • Total Time: 2 hrs
  • Servings: 16
  • Yield: 1 9-inch layer cake

  • 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

    844 cal.

    • Total Fat: 48g
    • Saturated Fat: 19g
    • Cholesterol: 118mg
    • Sodium: 492mg
    • Total Carbohydrate: 100g
    • Dietary Fiber: 3g
    • Total Sugars: 78g
    • Protein: 8g
    • Vitamin C: 3mg
    • Calcium: 64mg
    • Iron: 2mg
    • Potassium: 221mg

    Categories

    Cake recipes
    Dessert recipes
    Carrot recipes
    Lemon recipes
    Buttercream recipes