Lemon Carrot Cake

Lemon Carrot Cake with lemon grapeseed oil

By Chef Lippe

Today’s Sweet Tooth Tuesday recipe is Lemon Carrot cake and is one of my favorites.  I use lemon flavored grape seed oil from Salute Sante.  The lemon flavor is a great combination with the Carrots and cuts down on some of the sweetness that you get with the pineapple.  Carrots have been used in cakes since the medieval period as a sweetener when sugar was scarce.  They became popular once again in WWII because of rationing but they really took off as a food fad in the 1970s and have been a family favorite ever since.

 

Ingredients:

3 large carrots (two cups grated)

2 cups all-purpose flour

2 teaspoons baking powder

1 1/2 teaspoons baking soda

1 1/2 teaspoons salt

2 teaspoons ground cinnamon

2 cups granulated sugar

1 cup grapeseed oil

½ cup  lemon flavored grapeseed  oil

4 large eggs

1 can of pineapple chunks chopped and drained

1 cup sweetened flaked coconut

1/2 cup chopped walnuts (more for decorating sides, if desired)

2/3 cup raisins

Preheat oven to 350˚F.    Cook on the middle rack of your oven. Butter and flour two 9-inch cake pans, knocking out excess flour.

Shred enough carrots on smallest teardrop holes of box grater or with fine shredding disk in a food processor to measure 2 cups.

Sift together flour, baking powder, baking soda, salt and cinnamon into a large bowl. Stir in sugar, oil, eggs, carrots, pineapple, coconut, walnuts and raisins.

Divide batter between cake pans and bake until a wooden pick or skewer inserted in center of cakes comes out clean, 35 to 45 minutes. Cool layers in pans on a rack for 5 minutes, then run a thin knife around edge of each pan and invert layers onto rack to cool completely.

Place one cake layer bottom side up on a cake plate and spread with some of frosting. Place remaining cake layer right side up on top and spread remaining frosting over top and sides of cake.  Decorate as desired.

Cream Cheese Frosting

8 oz. cream cheese; kept cold

4 Tablespoons unsalted butter; cubed and kept cold

2 teaspoons lemon extract

1 pound confectioners sugar

Cream all ingredients together until light and fluffy. Decorate cake as desired.

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2 Comments

Filed under carrot cake, Chef Lippe, Food, Food blog, Grapeseed Oil, Lemon grapeseed oil, recipes

2 responses to “Lemon Carrot Cake

  1. I loooove carrot cake. Must make this after vacations!

  2. Suneeta

    I love those tiny carrot on the cake. Yum!

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