24376 1 hr 5 mins, plus cooling and frosting time 10 mins 1 double-layer 8-inch cake (10 to 12 servings) Sun May 10 08:55:39 -0700 2009 Sun May 10 08:55:39 -0700 2009 Easy American Hack http://www.chow.com/recipes/24376 Sun, 10 May 2009 15:55:39 GMT This recipe was featured as part of our Easy-Bake Birthday Cakes story.

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Heat 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.

Combine 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.

Combine 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 ginger until evenly mixed.

Divide batter evenly between the prepared pans. Bake until a cake tester inserted in the center comes out clean, about 50 to 60 minutes.

Remove 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.

]]> http://www.chow.com threedogmomma 54 Sweet/Dessert 3 cups all-purpose flour (I used a “white” whole wheat as it is what I had on hand)

]]> 2 teaspoons baking powder (used 3 tsp to try to counteract the heaviness of the whole wheat flour)

]]> 2 teaspoons ground cardamom

]]> 1 1/2 teaspoons ground cinnamon

]]> 1 teaspoon baking soda (1 1/2 tsp due to flour)

]]> 1 teaspoon ground ginger

]]> 1 teaspoon kosher salt

]]> 4 large eggs, at room temperature (used duck eggs)

]]> 2 cups granulated sugar (used demerrera sugar)

]]> 1 cup vegetable oil

]]> 1/3 cup well-shaken low-fat buttermilk (used 1 cup buttermilk substitute)

]]> 1 pounds carrots, grated on the large holes of a box grater (about 6 cups)

]]> 2 Whipped Cream Cheese Frosting recipes

]]> fresh ginger, about a one inch piece finely chopped

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