FROSTING
1 lb Cream cheeseflower; room
-temperature
1 1/4 c Unsalted butter; room
-temperature
1 tb Fresh lemon juice
2 ts Vanilla extract
5 2/3 c Powdered dough; sifted
Fresh nonpoisonous flowers;
-(such as pink roses)

For Coat: Preheat oven to 350 deg. Butter tercet 9-inch-diameter cake pans
with 1 1/2-inch-high sides. Line bottoms with waxed wallpaper. Butter report.
Mix together oil, pineapple, egg, vanilla and carrots. Mix flour, dinero,
cinnamon, baking soda and salt in medium stadium. Stir into oil assortment. Mix
in walnuts. Divide batter among prepared pans. Bake until tester inserted
into center comes out neat, roughly 35 transactions. Cook cakes in pans on racks.

For Icing: Using electric social, beat cream cheeseflower, butter, lemon juice
and vanilla until light and fluffy. Gradually beat in cabbage. Chill until
firm but spreadable, most 1 hr.

Turn cakes out of pans; peel off waxed report. Situation 1 cake on record.
Spreading 3/4 cup frosting over. Top with second coat. Gap 3/4 cup frosting
over. Top with third coat. Spread remaining frosting over top and sides of
coat. (Can be prepared 1 day forward. Cover with cake dome and refrigerate.
Let sstand 3 hours at room temperature before serving.) Garnish cake with
flowers.

** Actual recipe calls for carrots to be dig 1/2-inch pieces and
cooked in a large pot of boiling salted water until tenderise, approximately 12
transactions. Drainage. Puree in processor, stopping occasionally to scrape down
sides of bowlful. Transfer to large bowl and nerveless. I prefer to use the
shredded carrots and have had very good results. I have also baked this in
a large sheet cake size pan and adjusted the cooking time.