This is a creative little cake that's perfect for mothers day!

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Name: Irish Lemon Carrot Cake
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 10
Cuisine: Irish
Ingredients: 3 cups flour; 1 teaspoon baking soda; 1 teaspoon salt; 1 cup butter or margarine softened; 2 cup sugar; 2 Eggs lightly beaten; 2 teaspoons vanilla; 1 cup milk; 1 cup carrot finely shredded; 2 tablespoons lemon juice; 2 medium sized lemons; 4 cups confectioners sugar; 1/2 cup (1 stick) butter or margarine softened; 1 drop red food coloring

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INGREDIENTS

3 cups flour
1 teaspoon baking soda
1 teaspoon salt
1 cup butter or margarine ; softened
2 cup sugar
2 Eggs ; lightly beaten
2 teaspoons vanilla
1 cup milk
1 cup carrot ; finely shredded
Lemon Frosting:
2 tablespoons lemon juice
2 medium sized lemons
4 cups confectioners sugar
1/2 cup (1 stick) butter or margarine ; softened
1 drop red food coloring

Servings

INSTRUCTIONS

Preheat oven to 350F. Generously grease and flour 12-inch cake pan for the hat brim and 1-1/2 quart heat-safe bowl for the hat crown.

CAKE INSTRUCTIONS:

Using a wire whisk, combine flour, baking soda and salt in a large bowl; set aside. Combine the butter and sugar in a large bowl. Beat with electric mixer at medium speed 2 to 3 minutes or until smooth and fluffy. Add eggs and vanilla; beat well. Alternately add flour mixture and milk, ending with flour. Add carrot and lemon juice; beat until blended. Do not over beat.

Pour 3-1/2 cups of batter into the 1-1/2 quart bowl and spread evenly. Pour remaining batter into 12-inch cake pan and spread evenly. Bake brim cake at 350F for 20 minutes or until a toothpick inserted in the center comes out clean. Remove from oven and cool in the pan on a wire rack for 10 minutes; invert onto a wire rack and cool completely.

Bake bowl cake at 350F for 1 hour or until a toothpick inserted in the center comes out clean. Remove from oven and cool in the bowl on a wire rack for 10 minutes; invert onto a wire rack and cool completely.

LEMON FROSTING INSTRUCTIONS:

2 medium-sized lemons

4 c. confectioners sugar

1/2 c. butter or margarine (1 stick), softened

1 drop red food coloring

Grate 1-1/2 teaspoons peel from lemons and squeeze 5 tablespoons lemon juice; place in a large bowl. Add confectioners sugar and butter; beat at medium speed until smooth, scraping bowl often.

Spoon about 1/4 cup frosting into a small bowl and add the food coloring until blended. Cover both bowls with plastic wrap until ready to use.

DECORATING INSTRUCTIONS:

Assorted flowers for garnish

Bow to match

Place the hat brim cake onto a flat cake plate. Spread the top and sides with 1 cup of lemon frosting. Using a spreading knife dipped in water, smooth out the frosting as best you can.

Place the hat crown cake onto the center of the brim cake. If the cake is too rounded, trim it so it is flat. Spread with 1-1/4 cups of lemon frosting, smoothing it as much as possible. Make sure the space between the top and brim is sealed.

Using a medium writing tip with your pastry bag, pipe out pink frosting into groups of 3 dots covering the hat top in a pattern as shown in the photo.

Using a large writing tip with your pastry bag, pipe out white frosting with dots all the way around the top edge of the brim. Decorate with assorted flowers and a bow around the base of the crown.

NOTES

If you don't have a writing tip for cakes you can usually get them at your local grocers or even the dollar store sometimes.

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Irish Lemon Carrot Cake

3 cups flour
1 teaspoon baking soda
1 teaspoon salt
1 cup butter or margarine softened
2 cup sugar
2 Eggs lightly beaten
2 teaspoons vanilla
1 cup milk
1 cup carrot finely shredded
 Lemon Frosting:
2 tablespoons lemon juice
2 medium sized lemons
4 cups confectioners sugar
1/2 cup (1 stick) butter or margarine softened
1 drop red food coloring

Preheat oven to 350F. Generously grease and flour 12-inch cake pan for the hat brim and 1-1/2 quart heat-safe bowl for the hat crown.

CAKE INSTRUCTIONS:
Using a wire whisk, combine flour, baking soda and salt in a large bowl; set aside. Combine the butter and sugar in a large bowl. Beat with electric mixer at medium speed 2 to 3 minutes or until smooth and fluffy. Add eggs and vanilla; beat well. Alternately add flour mixture and milk, ending with flour. Add carrot and lemon juice; beat until blended. Do not over beat.
Pour 3-1/2 cups of batter into the 1-1/2 quart bowl and spread evenly. Pour remaining batter into 12-inch cake pan and spread evenly. Bake brim cake at 350F for 20 minutes or until a toothpick inserted in the center comes out clean. Remove from oven and cool in the pan on a wire rack for 10 minutes; invert onto a wire rack and cool completely.
Bake bowl cake at 350F for 1 hour or until a toothpick inserted in the center comes out clean. Remove from oven and cool in the bowl on a wire rack for 10 minutes; invert onto a wire rack and cool completely.

LEMON FROSTING INSTRUCTIONS:
 2     medium-sized lemons
 4     c. confectioners sugar
 1/2  c. butter or margarine (1 stick), softened
 1     drop red food coloring
Grate 1-1/2 teaspoons peel from lemons and squeeze 5 tablespoons lemon juice; place in a large bowl. Add confectioners sugar and butter; beat at medium speed until smooth, scraping bowl often.
Spoon about 1/4 cup frosting into a small bowl and add the food coloring until blended. Cover both bowls with plastic wrap until ready to use.

DECORATING INSTRUCTIONS:
    Assorted flowers for garnish 
   Bow to match
Place the hat brim cake onto a flat cake plate. Spread the top and sides with 1 cup of lemon frosting. Using a spreading knife dipped in water, smooth out the frosting as best you can.
Place the hat crown cake onto the center of the brim cake. If the cake is too rounded, trim it so it is flat. Spread with 1-1/4 cups of lemon frosting, smoothing it as much as possible. Make sure the space between the top and brim is sealed.
 Using a medium writing tip with your pastry bag, pipe out pink frosting into groups of 3 dots covering the hat top in a pattern as shown in the photo.
Using a large writing tip with your pastry bag, pipe out white frosting with dots all the way around the top edge of the brim. Decorate with assorted flowers and a bow around the base of the crown.

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Nutrition

View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.


Serving Size: 1 Serving (257g)
Recipe Makes: 10 Servings

Calories: 819
Calories from Fat: 183 (22%)

Amt Per Serving		% DV

	Total Fat 20.3g	27 %
	Saturated Fat 12.3g	62 %
	Monounsaturated Fat 5.3g
	Polyunsanturated Fat 1.1g
Cholesterol 87.9mg		27 %
Sodium 6374.4mg		220 %
Potassium 148.3mg		4 %
Total Carbohydrate 155.1g		46 %
	Dietary Fiber 1.6g	6 %
	Sugars, other 153.5g
Protein 6.9g		10 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

About Our Nutrition Facts

Calories per serving: 819

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