Some carrot cakes seem promising -- but are dry, crumbly, and tasteless. This is not one of
those carrot cakes. The yogurt and carrots give the cake moisture, and the hint of cardamom makes it shine. We ended up adding the sugar in the frosting to taste; if you prefer your frosting on the not-so-sweet side, you should do the same.

Carrot Cake with Cardamom

Serves: 8-10

Ingredients

Cake

• 3/4cup sugar
• 3/4cup brown sugar
• 2teaspoons vanilla
• 4eggs
• 4cups carrots, shredded
• 2cups flour
• 1cup self-rising flour
• 2teaspoons baking powder
• 1teaspoon cardamom
• 1/2teaspoon cinnamon
• 1/2teaspoon salt
• 1orange, zest of
• 3/4cup vegetable oil
• 3/4cup yogurt, plain

Cream Cheese Frosting

• 1/2cup butter
• 16ounces cream cheese
• 4cups powdered sugar
• 1teaspoon vanilla
• pinches salt(optional)

Directions

Cake

1. In the bowl of mixer, with paddle attachment, beat sugar and eggs until light yellow. Add vanilla.
2. In a large bowl, combine flours, baking powder, salt, cardamom, and cinnamon. Add carrots and orange zest and toss to coat.
3. Add flour mixture, alternately with yogurt and oil, to egg mixture. Stir only until just combined.
4. Preheat oven to 325. Grease and flour two 9" cake pans. Pour batter evenly into pans. Bake until golden, about 50-60 minutes. Allow to cool completely. Frost with Cream Cheese Frosting.

Cream Cheese Frosting

1. Cream butter and cream cheese. Add powdered sugar. Beat well. Add vanilla.

https://food52.com/recipes/9214-carrot-cake-with-cardamom