1 cup unbleached all-purpose flour
1 tsp baking soda
1/4 tsp salt
2 large eggs
1/2 tsp ground cardamom
1 cup and 2 tbsp sugar
1/4 cup ghee (clarified butter)
1 1/2 cups finely grated carrots
2 tbsp coarsely chopped almonds
2 tbsp coarsely chopped blanched almonds
2 tbsp candied ginger, chopped to size of raisins
Rub a 9-in. round (preferably non-stick) cake pan with 1 1/2 tsp vegetable oil and dust lightly with flour. Preheat oven to 350°F.
Mix flour, soda, cardamom and salt together and set mixture aside.
Beat eggs well in a large bowl. Add sugar and ghee and beat until thoroughly mixed. Add flour mixture and fold in gently with a spatula. Gently fold in carrots, nuts, and ginger, and empty the contents into the prepared pan.
Bake 35-40 minutes or until a toothpick inserted in center comes out clean. Top should be a golden-red color. Cool on a rack for 10 minutes before removing from the pan. Best served the same day it's baked.