Ingredients

For the cake:

• 1/4 cup of almond milk
• 1 tbsp of Assam tea
• 1 cup of sugar
• 3/4 cup of ghee, melted
• 3 eggs, room temperature
• 1 tsp of vanilla extract
• 2 cups of flour (310g)
• 3 tsp of baking powder
• 1 tsp of salt
• 7 - 8 turns of fresh ground black pepper
• 1 1/2 tsp of cardamom
• 1 1/2 tsp of ginger
• 1 tsp ground cinnamon
• 2 cups of fresh shredded carrots, about 2 large carrots

For the frosting:

• 1/2 cup butter, room temperature
• 8oz of cream cheese, room temperature
• 1 cup of sifted powdered sugar
• 1/2 tsp of vanilla
• 1/2 tsp cardamom
• 1/2 tsp ginger
• 1/2 tsp cinnamon
• pinch of salt

Instructions

1. Preheat oven to 350 degrees F. Grease and line two 6" cake pans with parchment paper, set aside.
2. In a microwave safe cup, heat up the 1/4 cup of milk until warm. About 1 - 2 minutes. Add the 1 tablespoon of Assam tea and let brew while you prep the rest of the ingredients.
3. In a large mixing bowl, add the sugar, melted ghee, 3 eggs, and vanilla. Once the milk has cooled slightly, add it to the bowl. Stir together the wet ingredients.
4. In another large mixing bowl, add the flour, baking powder, salt, and spices. Stir together the dry ingredients.
5. Fold the dry ingredients into the wet in three parts, carefully folding the ingredients together and making sure not to over mix.
6. Fold in the shredded carrots.
7. Divide the batter between the two pans, and place in the middle rack of the oven. Bake for 40 - 45 minutes, until a toothpick comes out clean.
8. Remove from oven and let cool on a cooling rack.
9. While the cake cool, make the frosting. Add all of the ingredients into a large mixing bowl or bowl of a stand mixer and whip together until smooth.
10. Once the cakes have cooled, frost as desired. Enjoy!