The Ultimate VT Carrot Cake

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

  • SERVINGServings

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

Preparation

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.

Nutrition Information

  • Serving Size: Serves 16
  • Calories: 560
  • Carbohydrate Content: 60 g
  • Cholesterol Content: 94 mg
  • Fat Content: 34 g
  • Fiber Content: 2 g
  • Protein Content: 7 g
  • Saturated Fat Content: 10 g
  • Sodium Content: 462 mg
  • Sugar Content: 44 g