This carrot cake is made with whole wheat flour and assorted spices . The spices add warmth and enhances the flavors. The sweet and tart cream cheese icing perfectly complements the warm spices. The ingredient list might look long , but this definitely qualifies as guilt free indulgence.
Preheat the oven to 350°F (175°C). Prepare a 9" round cake pan or a 6 Cup bundt cake pan. Place the chopped nuts on a cookie sheet and toast in the oven for 5 minutes. Set aside.
Finely grate the carrots . Sift the dry ingredients - flour , salt , cinnamon , cardamon , ginger , nutmeg and baking powder - together. In another bowl beat the oil and sugar together until blended well. Add the egg and beat well. Mix in the yogurt and vanilla essence. Fold in the grates carrots. Make sure that there are no lumps.
Mix 1 tablespoon of flour with the nuts. Add the remaining dry ingredients to the wet and gently fold in using a spatula .Add the chopped nuts and gently fold in. Pour the batter to the prepared baking pan.
Transfer to the preheated oven and bake for 30 - 40 minutes. The cake is done when a tester inserted in the center comes out clean .Remove from the oven , let cool in the pan for 5 minutes .Invert onto a cooling rack and cool completely.
If using a bundt pan leave the cake in pan and place the pan on the cooling rack for 15 minutes before inverting.
Sift the icing sugar and set aside .Place the softened butter and cream cheese in a bowl and beat together until blended .Add vanilla and about 2 cups of icing sugar and beat in until thick and creamy and soft peaks forms on the beater. Taste and add extra sugar if necessary.
Pile a layer of frosting on top of the cake and spread using back of an offset spatula or spoon.
Make sure that the cream cheese is at room temperature. Plac e it in a medium mixing bowl and mash with a spatula or mixer until soft. Sift the powdered sugar on top and mix in. Add the vanilla extract. Mix well and thin to desired consistency by adding orange juice.
Pour the icing over the cake and let it drip along the sides.
Place the cake on the serving platter. Sprinkle a dash of cinnamon and decorate with chopped nuts.