Spicy Carrot Cake
Spicy Carrot Cake
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour
- Allergens: Egg, Milk, Tree Nuts, Wheat
- Servings: 16
Ingredients
- 2 cups + 2 tablespoons all-purpose flour
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground cardamom
- 1 cup vegetable oil
- 1 cup sugar
- 1 cup light brown sugar
- 4 large eggs
- 3 cups carrots (grated)
- 2 crushed pineapple (well drained)
- 1 1/2 cup crushed walnuts
- 1 tablespoon fresh ginger (finely grated)
- 4 oz baby carrot food or carrot puree
- 2 teaspoons baking powder
- 1 tablespoon vanilla extract
- 1 1/4 cups whipping cream
- 8 oz reduced-fat cream cheese (softened)
- 1 cup brown sugar
- 2 1/2 teaspoons lemon juice
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1 cup crushed walnuts
- Cayenne pepper (for dusting)
Instructions
The Cake
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Preheat oven to 350 degrees F.
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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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In medium bowl, sift together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cardamom. Set aside.
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In large bowl, beat oil, both kinds of sugars, carrot puree, ginger, and vanilla extract until smooth (about 2 minutes).
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Add eggs one at a time, beating well after each one.
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Incorporate flour mixture into liquid ingredients in 2 additions.
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Gently fold in carrots, pineapple, and nuts. Take care not to over-mix!
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Divide batter between 2 cake pans and bake until toothpick inserted into center of cakes comes out clean (about 50 minutes).
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Remove cakes from oven, place pans on wire rack, and let cool for 10 minutes.
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Run knife around edges of pans and invert cakes onto cooling rack, then let cool completely.
The Frosting
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While cakes are cooling, beat cream until soft peaks form. Set aside.
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In large bowl, ad cream cheese, sugar, lemon juice, vanilla, and salt and beat until smooth and creamy (about 3-5 minutes).
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Fold in whipped cream in 3 additions, then refrigerate until ready to use.
The Cake & The Frosting
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Place one cake layer on cake platter.
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Spread 1 cup frosting over top of cake, then place with second cake on top of that.
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Spread remaining frosting over top of second cake and sides of both.
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Sprinkle top and sides with crushed walnuts.
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Lightly dust with cayenne pepper and serve.