Cardamom Cinnamon Carrot Cake

Recipe inspired by the Cardamom Carrot Cake in Tassajara Dinners and Desserts

Ingredients

1 pound carrots (I used 7 medium sized carrots)
1 cup pure cane sugar -- divided
2 1/2 cups all-purpose flour (unbleached)
1 1/2 teaspoon baking soda
1 teaspoon cinnamon
1 teaspoon ground cardamom seeds
2 fresh ground cloves
1/2 teaspoon salt
4 eggs
1 1/4 cups canola oil
3/4 cup brown sugar -- make your own, it's worth it for this cake! 3/4 cup pure cane sugar and 2 tablespoons molasses

Directions

Grate carrots and toss with 1/2 cup of sugar. Let carrots rest in strainer for 20 minutes
Using mortar and pestle, crush cardamom seeds and discard pods, grind cardamom seeds and whole cloves into a powder.
Sift flour, baking soda, cinnamon, salt. Add freshly ground cardamom seeds and cloves
Mix brown sugar, remaining sugar, eggs and oil
Add flour mixture into egg mixture.
Stir in grated carrots
Pour into 8x11 inch ban.
Bake at 350 for 45-55 minutes or until cake tests done

Hold the Frosting!