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1
Preheat oven to 350F.
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2
Butter 2 8-inch round cake pans and line bottoms with parchment or wax paper.
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3
Butter paper, and dust with flour.
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4
To make Carrot Cake: Sift together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cardamom.
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5
Beat oil, both sugars, baby food, ginger, and vanilla extract until smooth, about 2 minutes.
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6
Add eggs one at a time, beating after each.
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7
Add flour mixture in two additions.
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8
Add carrots, pineapple, and nuts; beat just until blended.
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9
Divide batter between cake pans and bake 50 minutes, or until toothpick inserted into centers comes out clean.
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10
Cool cakes in pans on rack 10 minutes.
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11
Cut around edges to loosen using small knife.
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12
Invert cakes onto rack, remove paper, and cool completely.
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13
To make Frosting: Beat cream until soft peaks form; set aside.
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14
Combine cream cheese, sugar, lemon juice, vanilla, and salt; beat until smooth and creamy, 3 to 5 minutes.
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15
Fold in whipped cream in 3 additions.
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16
Refrigerate.
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17
To assemble: Up to 4 hours before serving, place one layer on cake platter.
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18
Spread 1 cup Frosting over top and cover with second layer.
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19
Spread Frosting over top and sides of cake.
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20
Sprinkle sides with crushed walnuts, if using.
