"Mom messed up my birthday cake" Cardamom-Spiced Carrot Cake with Whipped Cream Cheese Frosting Recipe

• 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/10697 recipes
• fresh ginger, about a one inch piece finely chopped

1. 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.
2. 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.
3. 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.
4. Divide batter evenly between the prepared pans. Bake until a cake tester inserted in the center comes out clean, about 50 to 60 minutes.
5. 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.