Believe it or not, I picked this recipe card at a Crabtree & Evelyn store decades ago and it still holds a special place in my collection of recipes. I used it for the bottom tier of my dad’s retirement cake and got so many compliments on it with the lemon curd filling.
Carrot Cake with Lemon Curd Cream Cheese Icing
2 cups all purpose flour
1 tsp cinnamon
2 tsp baking soda
1/2 tsp salt
4 large eggs
3/4 cup/6 oz packed light brown sugar
1/3 cup/3 fluid oz honey
1 cup/8 fl oz corn oil
1 cup/4 oz chopped walnuts
3 1/2 cups/10 oz lightly packed grated carrots (use your food processor with the grater attachment to grate the carrots)
Lemon curd and Cream Cheese Filling and Frosting:
6-8 oz lemon curd
1 cup plus 4 Tbsp/10 oz cream cheese
1 Tbsp lemon juice
Preheat the oven to 350F. Sift the flour, cinnamon, soda and salt into a bowl. Put the eggs, sugar and honey into your large mixing bowl and beat until light. Beat in the oil gradually. Then blend in the flour mixture, walnuts and carrots.
Grease and flour two 8-inch cake pans. Divide batter evenly between the two pans and bake for 35-45 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes then loosen around the edges, reverse out on a rack and stand right side up. Cool completely.
Put the lemon curd and cream cheese into a mixing bowl. Whip until light, then gradually add the lemon juice. Spread half of the mixture between the layers. Use the remaining half to frost the cake.