Ginger-Orange Carrot Cake with Orange-Cream Cheese Frosting

Name: Ginger-Orange Carrot Cake with Orange-Cream Cheese Frosting
Yield: Makes one 13 by 9 inch cake
Ingredients: 2 1/2 cups, unbleached all-purpose flour (12 1/2 ounces; 354 grams); 1 1/4 teaspoons, baking powder; 1 teaspoon, baking soda; 1 1/2 teaspoons, ground ginger; 1/2 teaspoons, ground cinnamon; 1/2 teaspoon, ground nutmeg; 1/8 teaspoon, ground cloves; 1/2 teaspoon, table salt; 1 pound (454 grams), medium carrots (6 to 7 carrots), peeled; 1 1/2 cups, granulated sugar (10 1/2 ounces; 298 grams); 1/2 cup, packed light brown sugar (3 1/2 ounces; 99 grams); 4 , large eggs; 1 tablespoon, grated orange zest; 1 1/2 cups, vegetable oil safflower oil, or canola oil; 1/2 cup, minced crystallized ginger; 8 ounces (227 grams), cream cheese softened but still cool; 5 tablespoons, unsalted butter softened, but still cool; 1 tablespoon, orange juice; 1 tablespoon, grated orange zest; 1 1/4 cups, confectioners' sugar (4 1/2 ounces; 128 grams)

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Was there way to avoid dense, soggy carrot cake and produce a streamlined recipe at the same time?

SERVESMakes one 13 by 9 inch cake

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