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

Ingredients

For 1 serving

• 3 cup 3 cups all-purpose flour (I used a "white" whole wheat as it is what I had on hand)
• 2 teaspoon 2 teaspoons baking powder (used 3 tsp to try to counteract the heaviness of the whole wheat flour)
• 2 teaspoon 2 teaspoons ground cardamom
• 1 teaspoon 1 1/2 teaspoons ground cinnamon
• 1 teaspoon 1 teaspoon baking soda (1 1/2 tsp due to flour)
• 1 teaspoon 1 teaspoon ground ginger
• 1 teaspoon 1 teaspoon kosher salt
• 4 item 4 large eggs, at room temperature (used duck eggs)
• 2 cup 2 cups granulated sugar (used demerrera sugar)
• 1 cup 1 cup vegetable oil
• 1 cup 1/3 cup well-shaken low-fat buttermilk (used 1 cup buttermilk substitute)
• 1 pound 1 pounds carrots, grated on the large holes of a box grater (about 6 cups)
• 2 item 2 "Whipped Cream Cheese Frosting":/recipes/10697 recipes
• 1 item fresh ginger, about a one inch piece finely chopped

Equipment

Mixing bowl + Cake pan

How to make it

1. 1

   Heat the oven to 350°F and prepare the appropriate pan.

2. 2

   Whisk together all-purpose flour, baking powder, cinnamon, baking soda, kosher salt, and granulated sugar. In a second bowl, combine eggs, vegetable oil, well-shaken low-fat buttermilk, and "whipped cream cheese frosting":/recipes/10697 recipes.

3. 3

   Fold the wet mixture into the dry mixture just until combined; incorporate cardamom.

4. 4

   Bake until the center springs back and a tester comes out without wet batter. Cool before serving.

5. 5

   Cook poultry until the thickest portion reaches 165°F.