Preheat the fan assisted oven to 170 C. Line 2 900g/2 lb loaf tins with greaseproof paper.
Using a Handheld electric whisk or in a freestanding electric mixer with paddle attachment, beat the eggs until frothy. Add the sugar and beat until well incorporated. Add the oil in a thin flowy consistency and beat them continuously for approximately 3-4 minutes.
Slowly add the dry ingredients - flour, baking powder, baking soda and cardamom powder followed by vanilla extract. Continue to beat until well incorporated.
Toss the finely grated carrots with flour to balance the moisture out. There is a good possibility for the carrots to bleed and render the cake a little too moist. Do not skip the tossing with flour. Some people prefer squeezing out the juice from the carrots before adding to the cake. I wouldn't do so as the essence of the carrots are truly lost.
Stir in the grated carrots by hand and give a good mix until well dispersed.
Tip the whole mixture into both the pans and place them on the middle shelf of the oven. Bake for 25-30 mins or until a skewer inserted into the center comes out clean. Leave the cake to cool completely on a wire rack.
Leave the cake to stand for 5 minutes then turn it out onto a cooling rack to cool completely.
Frosting
To prepare the Frosting, Place the butter along with sugar into a mixing bowl.Whizz them with a paddle attached whisk in low speed until well combined. Tip in Cream Cheese and cardamom powder and beat until well incorporated. Continue to beat until the frosting is light and fluffy, at least for 5 minutes. Do not over do as the icing can quickly become runny.
Toast the Almonds in a non-stick pan on low flame for about 5 minutes approximately. They would turn light brown to brown in color and crunchy in taste.
When the cakes are cold, spread a thin layer of Cream Cheese Frosting on top and garnish with pan toasted almond flakes. You may also serve them as it is along with Tea.