The Ultimate Vt Carrot Cake

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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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Steps

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Preheat oven to 350f butter 2 8-inch round cake pans and line bottoms with parchment or wax paper.

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Butter paper , and dust with flour.

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To make carrot cake: sift together flour , baking powder , baking soda , salt , cinnamon , nutmeg , and cardamom.

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Beat oil , both sugars , baby food , ginger , and vanilla extract until smooth , about 2 minutes.

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Add eggs one at a time , beating after each.

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Add flour mixture in two additions.

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Add carrots , pineapple , and nuts.

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Beat just until blended.

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Divide batter between cake pans and bake 50 minutes , or until toothpick inserted into centers comes out clean.

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Cool cakes in pans on rack 10 minutes.

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Cut around edges to loosen using small knife.

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Invert cakes onto rack , remove paper , and cool completely.

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To make frosting: beat cream until soft peaks form.

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Set aside.

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Combine cream cheese , sugar , lemon juice , vanilla , and salt.

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Beat until smooth and creamy , 3 to 5 mnutes.

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Fold in whipped cream in 3 additions.

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Refrigerate.

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To assem.

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Ingredients

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all-purpose flour, baking powder, baking soda, salt, ground cinnamon, ground nutmeg, ground cardamom, vegetable oil, light brown sugar, sugar, carrot baby food, gingerroot, vanilla extract, eggs, carrots, crushed pineapple, walnuts, whipping cream, reduced-fat cream cheese, lemon juice