A super-moist carrot spice cake with the goodness of beets!
2 cups white flour, 2 teaspoon baking powder, 2 teaspoon cinnamon, 1 teaspoon soda, 3/4 teaspoon salt, 1 teaspoon nutmeg, 1/2 teaspoon cardamom, 1/2 teaspoon cloves
1/2 cup white sugar, 1 cup brown sugar, 3 large eggs, 3/4 cup vegetable oil, 1 teaspoon vanilla
2 cups rough grated carrots
1 cup beet puree: (this is easy… simply cut off the tops and bottoms of 3-5 beets, scrub under warm water. Place in microwave bowl with 3 tablespoons of water and cover. Cook on high for about 8-9 minutes. Let cool, puree in blender or food processor with a few drops of water if needed). Can be made ahead of time and even frozen in sandwich bags. Puree beets are also great when added to risotto!!!
Icing: 1 cup icing/powdered sugar, 1 block of cream cheese, 1/2 cup butter, 1 teaspoon vanilla, 1/2 teaspoon cardamom, 1/2 tablespoons of orange zest (optional). Bring all ingredients to room temperature and mix until smooth.
1/2 cup walnuts, dark pan-toasted and finely chopped.
Grease and flour two 8″ cake pans.
In a large bowl whisk flour, baking powder, spices, baking soda and salt. In a separate bowl beat sugars eggs, oil, vanilla and beet puree. Pour over flour mixture and stir until smooth. Add grated carrots and pour into baking pans, leveling the tops with a spoon.
Bake cake pans in center oven at 350 for about 45 minutes. Once cooked, remove from oven and let cool in pans for about 20 minutes. Carefully remove from pans and cool completely.
Assembly: Smooth 1/2 of icing on top of the first cake. Add second layer and cover the top with remaining icing. Sprinkle dark-toasted walnuts on top.