Carrot Chai Bundt Cake - Nordic Ware

Ingredients

• Carrot Chai Bundt Cake:
• 3 cups (297 grams) grated peeled carrot
• 1 cup (220 grams) firmly packed light brown sugar
• 1 cup (200 grams) granulated sugar, divided
• 1 cup (214 grams) canola oil
• 4 large eggs (200 grams), room temperature and divided
• 1 teaspoon (4 grams) vanilla extract
• 2 cups (250 grams) plus 1 tablespoon (8 grams) all-purpose flour, divided
• 2 teaspoons (10 grams) baking soda
• 1½ teaspoons (3 grams) ground cardamom
• 1¼ teaspoons (3 grams) kosher salt, divided
• 1 teaspoon (2 grams) ground cinnamon
• ¼ teaspoon ground ginger
• ⅛ teaspoon ground cloves
• ⅛ teaspoon ground black pepper
• ½ cup (57 grams) chopped pecans
• 8 ounces (227 grams) cream cheese, softened*
• Chai Sugar:
• 1 cup (200 grams) granulated sugar
• ¾ teaspoon (1.5 grams) ground cardamom
• ½ teaspoon (1 gram) ground ginger