Carrot cake with ginger frosting Recipe - Los Angeles Times

Ingredients

• 2 cups fresh carrot juice
• Canola oil for oiling parchment paper
• 2/3 cup (2.6 ounces) almond flour
• 1/2 cup (2 ounces) tapioca flour
• 1/4 cup (1 ounce) sweet rice flour
• 1/4 cup (1 ounce) superfine brown rice flour
• 1 teaspoon xanthan gum
• 3/4 teaspoon guar gum
• 3/4 teaspoon baking powder
• 1 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1 tablespoon plus 1/2 teaspoon ground ginger, divided
• 1/4 teaspoon ground cloves
• 2 cups (4 sticks) butter, at room temperature, divided
• 1/2 cup dark brown sugar
• 1/2 cup granulated sugar
• 4 eggs, plus 2 separated eggs, divided
• Grated zest of 1 orange
• 1 teaspoon vanilla extract
• 1 cup grated carrots
• 1/3 cup chopped walnuts (optional)
• 1/3 cup golden raisins (optional)
• Pinch cream of tartar
• 8 ounces cream cheese
• 1/8 teaspoon cardamom
• 3 to 4 cups powdered sugar