In a separate bowl seive together the maida, baking soda, baking powder, salt, ginger and cinnamon. Set aside.
Put the eggs in a bowl and beat with a mixer until frothy and thick (about 3 minutes). Gradually add the sugar and beat until the batter is thick and light colored (about 5 minutes).
Add the oil and then beat in the vanilla extract.
Add the maida mixture and beat just until nicely mixed. Do NOT over-mix as that would harden the cake. With a spatula fold in the grated carrots, pineapple and chopped nuts.
Pour the batter into the prepared tin and bake for 30 minutes.
Remove from oven and let it cool completely before frosting.
Beat the cream cheese till soft.
Add whipped cream and vanilla extract.
Beat till soft peaks.
Frost the cake with cream cheese frosting.
Decorate with fondant carrots.
Enjoy tri color carrot cake with cream cheese frosting..!!
