3⁄4 cup (165 grams) firmly packed dark brown sugar
1 1⁄2 teaspoons (7.5 grams) baking powder
1 teaspoon (5 grams) baking soda
1 teaspoon (2 grams) ground cardamom
1⁄2 teaspoon (1 gram) ground cinnamon
1⁄4 teaspoon kosher salt
1⁄4 teaspoon ground ginger
1⁄8 teaspoon ground cloves
1⁄8 teaspoon ground black pepper
1⁄3 cup (75 grams) canola oil
1⁄3 cup (80 grams) low-fat buttermilk, room temperature
1 teaspoon (4 grams) vanilla extract
2 large eggs (100 grams), room temperature
1 (8-ounce) can (227 grams) crushed pineapple, drained
2 cups (198 grams) grated carrot
1⁄2 cup (64 grams) golden raisins
1⁄3 cup (57 grams) finely chopped candied ginger
Carrot Cake Glaze (recipe below)
Garnish: finely chopped candied ginger
Instructions
Preheat oven to 350°F (180°C). Butter and flour a 9-inch round tall-sided cake pan; line bottom of pan with parchment paper.
In a large bowl, stir together flour, brown sugar, baking powder, baking soda, cardamom, cinnamon, salt, ginger, cloves, and pepper. Make a well in center of flour mixture; add oil, buttermilk, vanilla, and eggs, folding to combine. Fold in pineapple, carrot, raisins, and ginger. Pour batter into prepared pan.
Bake until a wooden pick inserted in center comes out clean, about 50 minutes. Let cool in pan for 10 minutes. Invert cake onto a wire rack, and let cool completely. Drizzle cooled cake with Carrot Cake Glaze. Garnish with ginger, if desired.
Recipe by Bake from Scratch at https://www.bakefromscratch.com/ginger-chai-carrot-cake/