2 ½ cups all purpose flour
1 cup brown sugar
½ cup granulated sugar
2 teaspoons baking powder
½ teaspoon baking soda
¼ teaspoon kosher salt
½ teaspoon cinnamon
3 eggs large
2 teaspoons vanilla extract
2 (4-oz.) jars of pureed carrot baby food
1 cup vegetable oil
1 cup California Walnuts, chopped. Plus additional for garnish.
1 medium or 2 small carrots, peeled and shredded
½ cup unsalted butter, softened
1 teaspoons vanilla extract
1 (8-oz.) package cream cheese, at room temperature
4 cups powdered sugar
1 tablespoon milk or cream
Preheat oven to 350°F and coat two 8-inch round or three 6-inch round baking pans with baking spray.
Stir together all dry ingredients in a large bowl. Whisk together oil, vanilla, eggs and baby food in another bowl. Add to dry ingredients and mix well; stir in walnuts and carrots. Pour equal amounts into prepared pans.
Bake for 25 to 30 minutes or until a toothpick inserted into the center comes out clean. The cake is done when the edges start to break away from the sides. Cool on a wire rack.
To prepare frosting, beat the butter, vanilla and cream cheese in a large mixer bowl fitted with the paddle attachment for 1 minute on medium speed. Slowly add powdered sugar and beat for 2 minutes more or until light and fluffy. Beat in milk or cream.
Place one cake layer on a cake stand or plate and spread a layer of frosting over the top. Repeat with remaining cake. Frost the top and sides and garnish with additional walnuts.