Carrot Cake with Cardamom

Cake

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

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

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

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