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This recipe is by Trish Hall and takes 2 hours. Tell us what you think of it at The New York Times - Dining - Food.
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cooking.nytimes.com
A version of this golden, tart-sweet confection was served at the 76th birthday of the legendary Southern chef, Edna Lewis It is a true labor of love, so be sure to set aside a full afternoon to make it; this is not the sort of cake you want to rush.
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This 3-layer food processor carrot cake with pineapple and walnuts is spread with a tangy cream cheese-based lemon buttercream frosting.
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