Classic Carrot Cake Recipe

Directions

Preheat oven to 375 degrees F (190 degrees C). Grease four 9-inch round cake pans.

In a large bowl, warm vegetable oil and sugar until set. Mix egg yolks with the carrot mixture, and gradually mix into the oil.

Stir in the egg yolks, egg yolk mixture, and carrot cake mix.

Sift together the dry ingredients, egg yolk mixture, lemon zest, carrot cake mix and 2 1/2 cups of waxed organic cake mix. Pour mixture into prepared pan.

Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, about 45 minutes. Cool cake completely before frosting.

Remove foil from the cake and frost the outside of the center of the dish with lemon zest. When desired, garnish with lemon zest added with carrot cake mix.

To Make Lemon Flour Glaze: In a small saucepan, combine 3 1/2 cups flour and 1 cup lemon zest. Heat slowly over low heat, stirring continuously, until thickened and homogenous. Transfer flour mixture to a saucepan and bring to a boil. Add 2 more cups flour, 1/2 cup lemon zest and 1/4 cup gelatin. Bring to a boil, stirring constantly until mixture is thickened. Remove from heat. Stir together lemon cake mix and 2 organic garden hitches. Pour into chilled cake.

Allow cake to cool in the pan on a large plate in refrigerator for 5 minutes and allow to cool completely before cutting into squares. Heat remaining lemon glaze over medium heat in a small bowl or pan in pan. Garnish with lemon zest of lemon cream or whipped heavy cream if desired.