<http://schema.org/recipeInstructions>
" Preheat oven to 350 degrees F. Grease two 9-inch round cake pans. In large bowl, stir together flour, baking powder, baking soda, cinnamon, ginger, cardamom, and salt until well combined. In another large bowl, with electric mixer on medium speed, beat sugar, oil and orange zest until combined. Beat in eggs, one at a time, beating well after each addition. Stir in carrots, currants and pecans. Stir in dry ingredients until blended. Divide batter evenly between pans and smooth tops. Bake 35 minutes, or until toothpick inserted in centers comes out clean. Cool cakes in pans on wire racks 10 minutes. Run metal spatula around edge of each pan and invert cakes onto racks to cool completely. Meanwhile, make our Cream Cheese Frosting. Place 1 cake layer, bottom side up, on cake platter or plate. Slide strips of wax paper under edges of cake to cover plate. With large thin-bladed metal spatula, spread 1 1/3 cups frosting evenly over top of layer, extending almost to edge. Place remaining layer, top side up, on filling. Spread remaining frosting evenly over sides of cake, then over top. Remove wax-paper strips. Refrigerate cake at least 1 hour before serving."^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.delish.com/cooking/recipe-ideas/recipes/a26327/killer-carrot-cake-4541/?src=shelter_footer>