The Ultimate Vt Carrot Cake

Name: The Ultimate Vt Carrot Cake
Prep time: 1 h
Cook time: 50 min
Total time: 1 h 50 min
Yield: 16 serving(s)
Ingredients: 2 cups all-purpose flour; 2 tablespoons all-purpose flour; 2 teaspoons baking powder; 1 1/2 teaspoons baking soda; 1 teaspoon salt; 2 teaspoons ground cinnamon; 1/2 teaspoon ground nutmeg; 1/2 teaspoon ground cardamom (optional); 1 cup vegetable oil; 1 cup packed light brown sugar; 1 cup sugar; 4 ounces carrot baby food; 1 tablespoon finely grated gingerroot; 1 teaspoon vanilla extract; 4 eggs; 3 cups coarsely grated carrots (about 6 carrots); 1 (20 ounce) can crushed pineapple, well drained; 1 1/2 cups crushed walnuts; 1 1/4 cups whipping cream; 8 ounces reduced-fat cream cheese, softened; 1 cup packed light brown sugar; 2 1/2 teaspoons lemon juice; 1 teaspoon vanilla extract; 1/4 teaspoon salt; 1 cup crushed walnuts (optional)

Submitted by Linzosaurus

"Delicious carrot cake from the May/June 2006 issue of Vegetarian Times. I made it for my dad's birthday and it was a major hit. I listed cardamom as optional because I didn't have it on hand and the recipe still tasted great without it."

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Ready In:: 1hr 50mins
Ingredients:: 25
Serves:: 16

ingredients

Carrot Cake
2 cups all-purpose flour
2 tablespoons all-purpose flour
2 teaspoons baking powder
1 ¹⁄₂ teaspoons baking soda
1 teaspoon salt
2 teaspoons ground cinnamon
¹⁄₂ teaspoon ground nutmeg
¹⁄₂ teaspoon ground cardamom (optional)
1 cup vegetable oil
1 cup packed light brown sugar
1 cup sugar
4 ounces carrot baby food
1 tablespoon finely grated gingerroot
1 teaspoon vanilla extract
4 eggs
3 cups coarsely grated carrots (about 6 carrots)
1 (20 ounce) can crushed pineapple, well drained
1 ¹⁄₂ cups crushed walnuts
Brown Sugar Frosting
1 ¹⁄₄ cups whipping cream
8 ounces reduced-fat cream cheese, softened
1 cup packed light brown sugar
2 ¹⁄₂ teaspoons lemon juice
1 teaspoon vanilla extract
¹⁄₄ teaspoon salt
1 cup crushed walnuts (optional)

directions

Preheat oven to 350°F Butter 2 8-inch round cake pans and line bottoms with parchment or wax paper. Butter paper, and dust with flour.
To make carrot cake: Sift together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cardamom.
Beat oil, both sugars, baby food, ginger, and vanilla extract until smooth, about 2 minutes.
Add eggs one at a time, beating after each.
Add flour mixture in two additions.
Add carrots, pineapple, and nuts; beat just until blended.
Divide batter between cake pans and bake 50 minutes, or until toothpick inserted into centers comes out clean.
Cool cakes in pans on rack 10 minutes.
Cut around edges to loosen using small knife. Invert cakes onto rack, remove paper, and cool completely.
To make frosting: Beat cream until soft peaks form; set aside.
Combine cream cheese, sugar, lemon juice, vanilla, and salt. Beat until smooth and creamy, 3 to 5 mnutes.
Fold in whipped cream in 3 additions.
Refrigerate.
To assemble: Up to 4 hours before serving, place one layer on cake platter. Spread 1 cup frosting over top and cover with second layer. Spread frosting over top and sides of cake. Sprinkle sides with crushed walnuts.