Cardamom-Spiced Carrot Cake with Whipped Cream-Cheese Frosting

• Vegetarian

• Produce

  • 2 lbs Carrots
  • 1 tsp Ginger, ground

• Refrigerated

  • 4 Eggs, large

• Baking & Spices

  • 3 cups All-purpose flour
  • 2 tsp Baking powder
  • 1 tsp Baking soda
  • 2 tsp Cardamom, ground
  • 1 1/2 tsp Cinnamon, ground
  • 2 cups Granulated sugar
  • 1/2 cup Powdered sugar
  • 2 Recipes whipped cream cheese frosting
  • 1/2 tsp Salt, fine
  • 2 tsp Vanilla
  • 1 Whipped cream cheese frosting

• Oils & Vinegars

  • 1 cup Vegetable oil

• Nuts & Seeds

  • 1 cup Walnuts, toasted and finely chopped

• Dairy

  • 1/3 cup Buttermilk, low-fat
  • 12 oz Cream cheese

Found on holidayspage.net

Ingredients

• 3 cups all-purpose flour
• 2 teaspoons baking powder
• 2 teaspoons ground cardamom
• 1 1/2 teaspoons ground cinnamon
• 1 teaspoon baking soda
• 1 teaspoon ground ginger
• 1/2 teaspoon fine salt
• 4 large eggs, at room temperature
• 2 cups granulated sugar
• 1 cup vegetable oil
• 1/3 cup well-shaken low-fat buttermilk
• 1 teaspoon vanilla extract
• 2 pounds carrots, grated on the large holes of a box grater (about 6 cups)
• 1 cup walnuts, toasted and finely chopped
• 2 recipes Whipped Cream Cheese Frosting ( recipe follows)
• Whipped Cream Cheese Frosting
• 12 ounces cream cheese, at room temperature
• 1/2 cup powdered sugar
• 1 teaspoon vanilla extract
• 1Combine all ingredients in the bowl of a stand mixer fitted with a paddle attachment, and beat at low speed until sugar is incorporated.
• 2Increase speed to medium high and beat until frosting is light and whipped, about 3 to 4 minutes. Use to top cookies, cupcakes, or cakes.

Directions

• 1Heat the oven to 350°F and arrange the rack in the middle. Coat two 8-inch cake pans with butter and flour, and tap out any excess flour. Set aside. 2Combine flour, baking powder, cardamom, cinnamon, baking soda, ginger, and salt in a large bowl, and whisk to aerate and break up any lumps. Set aside. 3Combine eggs, sugar, oil, buttermilk, and vanilla in a large bowl, and whisk until eggs are broken up and mixture is thoroughly combined. Using a rubber spatula, fold in flour mixture until just combined. Fold in carrots and walnuts until evenly mixed. 4Divide batter evenly between the prepared pans. Bake until a cake tester inserted in the center comes out clean, about 50 to 60 minutes. 5Remove cakes from the oven and transfer to a wire rack to cool, about 15 minutes. Run a knife around the perimeter of each, and turn cakes out onto the rack to cool completely. 6To frost, place a cake layer on an 8-inch cardboard round, a tart-pan bottom, or a cake plate. Evenly spread about 1/3 of the frosting over the top of the layer. Stack the second layer, and evenly spread another 1/3 of the frosting over the top and sides of the whole cake. (Don’t worry about looks at this point—this is just a basecoat, a.k.a. a crumb layer, and it will be covered up later.) Place in the refrigerator until frosting is set up and slightly hard, about 15 minutes. Remove from the refrigerator and spread remaining frosting over the top and sides of the cake, ensuring it’s as even as possible. Serve.