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Prep Time: 1 Minutes Cook Time: 32 Minutes |
Ready In: 33 Minutes Servings: 12 |
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Paula Deen Ingredients:
1 1/2 cups vegetable oil |
2 cups sugar |
4 large eggs |
1 tablespoon lemon zest |
2 cups all-purpose flour |
2 teaspoons baking powder |
2 teaspoons ground ginger |
1 teaspoon baking soda |
1 teaspoon salt |
1 teaspoon ground cinnamon |
1/4 teaspoon ground nutmeg |
3 cups grated carrots |
1 (8 ounce) package cream cheese, softened |
1 cup butter, softened |
1 tablespoon lemon zest |
1 tablespoon fresh lemon juice |
6 cups powdered sugar |
chopped pecans |
lemon slice |
Directions:
1. Preheat oven to 350°; spray 3 (9-inch) round cake pans with nonstick baking spray with flour.
2. In a large bowl, combine oil, sugar, and eggs; beat at medium-high speed with a mixer until creamy.
3. Add lemon zest, beating until combined.
4. In another bowl, combine flour, baking powder, ginger, baking soda, salt, cinnamon, and nutmeg.
5. Gradually add oil mixture, beating until combined.
6. Stir in grated carrot.
7. Spoon batter into prepared pans, and bake for 18-22 minutes or until a pick comes out clean.
8. Let cool in pans for 10 minutes.
9. Remove from pans, and cool completely on wire racks.
10. Prepare frosting-in a bowl, combine cream cheese, butter, lemon zest, and lemon juice; beat to medium speed with a mixer until creamy.
11. Gradually add sugar, beating until smooth.
12. Spread frosting between layers and on top and sides of cake.
13. Garnish with chopped pecans (on sides of cake) and lemon slice (twisted) on top.
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