Cardamom Cinnamon Carrot Cake

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This recipe is inspired by the Cardamom Carrot Cake in Tassajara Dinners and Desserts

1 pound carrots (I used 7 medium sized carrots)
1 c pure cane sugar -- divided
2 ¹⁄₂ c all-purpose flour (unbleached)
1 ¹⁄₂ tsp baking soda
1 tsp cinnamon
1 tsp ground cardamom seeds
2 fresh ground cloves
¹⁄₂ tsp salt
4 eggs
1 ¹⁄₄ c canola oil
³⁄₄ c brown sugar -- make your own, it's worth it for this cake! ³⁄₄ c pure cane sugar and 2 Tbsp molasses

Grate carrots and toss with ¹⁄₂ cup of sugar. Let carrots rest in strainer for 20 minutes.
Using mortar and pestle, crush cardamom seeds and discard pods, grind cardamom seeds and whole cloves into a powder.
Sift flour, baking soda, cinnamon, salt. Add freshly ground cardamom seeds and cloves.
Mix brown sugar, remaining sugar, eggs and oil
Add flour mixture into egg mixture.
Stir in grated carrots.
Pour into 8x11-inch pan.
Bake at 350F for 45-55 minutes or until cake tests done.