Candied Nuts (optional): teaspoon ground cinnamon teaspoon ground ginger teaspoon ground cardamom 1/16 teaspoon ground

und nutmeg 1 cup hazelnuts, pecans, walnuts, or almonds, coarsely chopped cup granulated sugar 2 tablespoons unsalted butter 1 tablespoon water teaspoon salt Batter: 350 all-purpose flour 1 teaspoons baking powder 1 teaspoon baking soda teaspoon salt 1 tablespoon ground ginger 2 teaspoons ground cinnamon 1 teaspoon ground cardamom teaspoon ground nutmeg 227 unsalted butter, room temperature 308 granulated sugar 97 firmly packed light brown sugar 3 large eggs, separated 1 teaspoon pure vanilla extract 319 fresh pumpkin puree or canned pumpkin 300grated raw carrots Cream Cheese Frosting: 450 cream cheese, room temperature 230 unsalted butter, room temperature 2 teaspoons pure vanilla extract 450/900 confectioners (powdered) sugar Directions Candied Nuts (optional): Lightly butter a baking sheet or line with a nonstick baking mat. Set aside. In a small bowl, combine the cinnamon, ginger, cardamom, and nutmeg; stir together to mix. Set aside. In a large skillet, toast the nuts over medium heat until golden brown and fragrant, stirring frequently. Remove from heat. Set aside. In a medium heavy saucepan over medium low heat, combine sugar, butter, water, and salt. Heat and stir until the butter is melted. Increase heat to medium and bring mixture to a boil, stirring occasionally with a wooden spoon or rubber spatula. Clip a candy thermometer to the inside of the pan, raise the heat to medium-high, and continue to boil, without stirring, until the sugar mixture turns a caramel color or reaches a temperature of 325 degrees F., taking from 10 to 12 minutes. Immediately remove pan from heat and remove candy thermometer. Stir in the spice mixture, and then add the nuts, stirring until the nuts are evenly coated. Immediately pour nut mixture onto the baking sheet, spreading the mixture with the spoon as best as you can. The mixture hardens quickly so you need to work fast. Be careful, the sugar is extremely hot and will burn your skin if you touch it. As soon as the nuts are cool enough to handle break apart with your hands. Set aside to cool completely. Preheat oven to 350o degrees F. Prepare three 8 inch round layer cake pans; lightly grease the pans with shortening and dust with flour. Tip: to make baked cake easier to remove from pan, lightly grease the pan, line the bottom with parchment paper, and then lightly grease the top of the parchment paper and dust the pan with flour.

Batter: unire farina, lievito, soda, sale, zenzero, cannella, cardamomo, noce moscata. Mettere da parte nella planetaria: montare burro, zucchero e zucchero grezzo (aggiungere zucchero gradualmente in 5-6 min) aggiungere i tuorli uno alla volta, aggiungere la vaniglia con l'ultimo tuorlo aggiunere 1/3 del mix di farina, aggiungere met della zucca cosi via alternando. A mano aggiungere le carote grattugiate In a medium mixing bowl and using clean beaters, beat egg whites with an electric mixer until stiff peaks form. Using a balloon type whisk or large rubber spatula, gently fold the beaten egg whites into the batter. Bake: Spoon the batter into the prepared pans and smooth the surface with the back of a large spoon. Bake 30 to 35 minutes or until a long toothpick, wooden skewer, or cake tester inserted in the center comes out clean. Remove from oven and place pans on a wire cooling rack to cool for 10 to 15 minutes then remove cake from the pans and place the cake on the wire cooling rack to finish cooling. Cream Cheese Frosting: In a medium mixing bowl, combine cream cheese, butter, and vanilla; use an electric hand mixer or wooden spoon and beat together until mixture is smooth. Add powdered sugar; beat until frosting is smooth and creamy. Cover and refrigerate until ready to serve. Using an offset spatula, spread frosting between layers and over top and sides of cake. Decorate cake as desired.