Carrot Cardamom Cake

Carrot Cardamom Cake


300 g self raising flour
1/4 tsp baking soda
1/4 tsp powdered cardamom
1 pinch of salt
4 large eggs separated
200 g carrots
400 g caster sugar
200 ml sunflower oil
120 g walnuts coarsely chopped
-----Frosting-----
150 g butter softened
300 g cream cheese
180 g confectionery sugar
2 tbsp cocoa powdered

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. Mix in a bowl flour, baking soda, salt, walnuts, cardamom and sugar Blend in high speed blender, oil, carrots and egg yolks.

Beat the eggs with until form soft picks Stir the blend mix in the dry mix until incorporated Add the egg whites and mix carefully Bake in the preheated oven for 40 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean.

Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely. To Make Frosting: In a medium bowl, combine butter, cream cheese, confectioners' sugar and 2 tablespoons cocoa powdered.
Beat until the mixture is smooth and creamy. Frost the cooled cake.