• All ingredients ready? Let's begin!
  

The cake:

• Preheat the oven to 350°F and lightly spray or oil a 9” round cake pan. Optional: dust the pan with flour by placing a bit in the middle and then turning the pan on the side as you tap in a circle, removing any excess flour after.
  
• In a large bowl, beat eggs with sugar until foamy, then add oil and beat until combined (about 2-3 minutes). You can use an electric mixer, but a whisk or fork will work as well.
  
• Add vanilla extract and buttermilk and beat until smooth.
  
• Beat in baking soda, baking powder, cinnamon, ginger, cardamom, nutmeg, and salt.
  
• Add flour and stir just enough to incorporate it. Don’t over-stir the batter. Then incorporate the carrots, and optional nuts.
• Bake for 25-30 minutes or until a toothpick poked in the center comes out clean. Take out of the oven and let sit for 10 minutes before removing from the pan. Transfer the cake to a wire rack to let cool completely. If you’re not using frosting, you can enjoy it warm out of the oven with a cup of tea or Kashmiri chai!
  

Cream cheese frosting:

• In a medium bowl with an electric beater, combine the cream cheese and butter until smooth, for about 1-2 minutes, scraping the edges of the bowl as you go.
  
• Sift the powdered sugar (through a strainer) into the cream cheese mixture, add vanilla, and salt, and beat on low speed until combined. Then increase the speed to medium-high and beat until light and fluffy. Scrape the edges of the bowl a few times.
  
• Taste the frosting and incorporate a squeeze of lemon if you want a little tang. Coat it on top of the cooled-down carrot cake and enjoy!