Print Print Email Email Save
Log in to save this recipe!
Save
Bookmark Bookmark Comment Comment

The Ultimate VT Carrot Cake

My YJ Recipes

Saved!

Nutritional Information

Serves 16

Amount Per SERVING:

Calories 560
Protein 7g
Total fat 34g
Carbs 60g
Cholesterol 94mg
Sodium 462mg
Fiber 2g
Sugars 44g

A surprise ingredient—puréed baby food—gives this supermoist cake amazing flavor. Recipe by Fiona Kennedy.

Ingredients

CARROT CAKE

  • 2 cups plus 2 Tbs. all-purpose flour
  • 2 tsp. baking powder
  • 1 1/2 tsp. baking soda
  • 1 tsp. salt
  • 2 tsp. ground cinnamon
  • 1/2 tsp. ground nutmeg
  • 1/2 tsp. ground cardamom
  • 1 cup vegetable oil
  • 1 cup packed light brown sugar
  • 1 cup sugar
  • 4 oz. carrot baby food
  • 1 Tbs. finely grated fresh ginger
  • 1 tsp. vanilla extract
  • 4 large eggs
  • 3 cups coarsely grated carrots (can be shredded in food processor), from about 6 carrots
  • 1 20-oz. can crushed pineapple, well drained
  • 1 1/2 cups crushed walnuts
  • CREAMY BROWN SUGAR FROSTING

  • 1 1/4 cup whipping cream
  • 8 oz. reduced-fat cream cheese, softened
  • 1 cup packed light brown sugar
  • 2 1/2 tsp. lemon juice
  • 1 tsp. vanilla extract
  • 1/4 tsp. salt
  • 1 cup crushed walnuts, optional

Directions

1. 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.

2. 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.

3. 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 minutes. Fold in whipped cream in 3 additions. Refrigerate.

4. 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, if using.

Print Print Email Email Save
Log in to save this recipe!
Save
Bookmark Bookmark Rate it
Your rating: 
Rate it
Comment Comment

Subscribe to Yoga Journal Magazine

Reader Comments

Add a Comment »

Your Name:

Comment:

Stay Connected with Us!

Join Yoga Journal's Benefits Plus
Liability insurance and benefits to support
teachers and studios.
Learn More
Get 2 FREE Trial Issues and 4 FREE GIFTS
Your subscription includes
Yoga for Neck & Shoulders • Yoga Remedies
Yoga for Headaches • Calm, Cool, Collected
YES! Please send me my FREE trial issues of Yoga Journal
and my 4 FREE downloadable Yoga Booklets.
Full Name:
City:
Address 1:
Zip Code:
State:
Address 2:
Email (required):
Free trial offer valid for US subscribers only. Canadian subscriptions | International subscriptions