1. Preheat oven to 350F. Grease and flour 2 6-inch round spring form pans (you can also use an 8 x 8 baking pan). If you choose to use springform pans, then try lining the bottom with parchment paper. I do this by layering the parchment on top of the bases, and then secure the sides and clamp, trapping the paper inside and outside the pan. This makes for easy removal once the cakes have cooled.

2. In a medium bowl sift together the flour, baking soda, salt, cardamom and cinnamon.

3. Break the three eggs into a small bowl. Whisk well to break them down evenly. Pour these into a measuring cup. You should have roughly 3/4 cup. Use half of this for your recipe, and the other half can go into the fridge for tomorrow's scrambled eggs.

4. In a large bowl combine the eggs, kefir, oil, sugar and vanilla. Add flour mixture to the bowl. Mix until all incorporated.

5. In a medium bowl combine the carrots, coconut, walnuts, and pineapple.

6. Using a large wooden spoon, stir the carrot mixture into the egg and flour mixture, Fold in well.
7. Pour into prepared pans.
8. Bake for 45-50 minutes. Start checking after 40 minutes. Remove when skewer comes out clean. Timing will be affected by the size of pans you are using.
9. Allow to cool completely on rack before icing. I actually chill the rounds in the fridge, even overnight.

ICING

1. In a stand mixer add the cream cheese, butter, spices and vanilla extract. Mix until completely smooth. Add the icing sugar 1/2 cup at a time. Stop when you have enough or it is sweet enough for your liking. If it is too thick use the milk to thin it out.
2. Wait until cake is completely cool to ice.

3. After chilling properly, it will be easy to cut away any domed part of the cake with a serrated knife. This will ensure that you have smooth, level surfaces to ice and layer. Save the scraps for snacking on while you ice the cake.