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1
Heat the oven to 350 degrees F and arrange the rack in the middle.
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2
Coat two 8-inch cake pans with butter and flour, and tap out any excess flour.
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3
Set aside.
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4
Combine flour, baking powder, cardamom, cinnamon, baking soda, ginger, and salt in a large bowl, and whisk to aerate and break up any lumps.
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5
Set aside.
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6
Combine eggs, sugar, oil, buttermilk, and vanilla in a large bowl, and whisk until eggs are broken up and mixture is thoroughly combined.
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7
Using a rubber spatula, fold in flour mixture until just combined.
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8
Fold in carrots and walnuts until evenly mixed.
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9
Divide batter evenly between the prepared pans.
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10
Bake until a cake tester inserted in the center comes out clean, about 50 to 60 minutes.
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11
Remove cakes from the oven and transfer to a wire rack to cool, about 15 minutes.
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12
Run a knife around the perimeter of each, and turn cakes out onto the rack to cool completely.
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13
To frost, place a cake layer on an 8-inch cardboard round, a tart-pan bottom, or a cake plate.
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14
Evenly spread about 1/3 of the frosting over the top of the layer.
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15
Stack the second layer, and evenly spread another 1/3 of the frosting over the top and sides of the whole cake.
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16
(Dont worry about looks at this pointthis is just a basecoat, a.k.a.
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17
a crumb layer, and it will be covered up later.)
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18
Place in the refrigerator until frosting is set up and slightly hard, about 15 minutes.
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19
Remove from the refrigerator and spread remaining frosting over the top and sides of the cake, ensuring its as even as possible.
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20
Serve.
