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Carrot 24

Carrot 24 comes together with Carrots Peeled Shredded, Corn Oil, Vanilla Extract, Unbleached All Purpose Flour, and Sugar. Keep it handy for the next time you cook it.

Illustrative photo

Ingredients

• 1 lb
• 1 cup
• 1 tbsp
• 3 cup
• 2 1/2 cup
• 1 tbsp
• 1 tbsp
• 1 tsp
• 1 lb
• 1 1/4 cup
• 1 tbsp
• 2 tsp
• 5 2/3 cup

Method (preview)

1. 1

   Preheat oven to 350 deg.

2. 2

   Butter three 9-inch-diameter cake pans with 1 1/2-inch-high sides.

3. 3

   Line bottoms with waxed paper.

4. 4

   Butter paper.

5. 5

   Mix together oil, pineapple, eggs, vanilla and carrots.

6. 6

   Mix flour, sugar, cinnamon, baking soda and salt in medium bowl.

7. 7

   Stir into oil mixture.

8. 8

   Mix in walnuts.

9. 9

   Divide batter among prepared pans.

10. 10

    Bake until tester inserted into center comes out clean, about 35 minutes.

11. 11

    Cook cakes in pans on racks.

12. 12

    Using electric mixer, beat cream cheese, butter, lemon juice and vanilla until light and fluffy.

13. 13

    Gradually beat in sugar.

14. 14

    Chill until firm but spreadable, about 1 hour.

15. 15

    Turn cakes out of pans; peel off waxed paper. Place 1 cake on platter. Spread 3/4 cup frosting over. Top with second cake.

16. 16

    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.

17. 17

    Cover with cake dome and refrigerate. Let sstand 3 hours at room temperature before serving.) Garnish cake with flowers.