Carrot cardamom cake

I want to say Thanks for all of you and your comforting messages. Trust me, it was very important to me, and I truly appreciate I love to bake. It’s the most relaxing, soothing, enjoyable hobby I’ve ever had, even if I’m not an expert. Carrot cake is one of my all time favorite cake. Easy, moist and delicious, what more can I ask? I made two; one was traditional, with cream cheese chocolate frosting. The other one I baked in a small round pan, and was my first attempt to decorate it using gum paste and fondant. I had a reason to do this, is to give a hand to my mother in law. She offered to make the baptism cake to her nephews and I offered to help her. So, I begin to practice and this was the first one But, the recipe is carrot cake with cream cheese icing I made a fusion between Brazilian’s style and regular cheese cake. We love the result. I’ll hope you like it too. Ingredients

300 g self raising flour ¼ tsp baking soda ¼ tsp powdered cardamom Pinch of salt 4 large eggs separated 200 g carrots 400g caster sugar 200ml sunflower oil 120 g walnuts coarsely chopped Frosting 150g butter softened 300 g cream cheese 180g confectionery’s sugar 2 Tbsp cocoa powdered

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 Stirr 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.