Prepare the cake first as you need to cool it completely before adding the frosting. You can prepare the cake a day in advance too.

Preheat the oven to 350 F. Prepare three 6 inch cake pan, bt greasing it with oil or butter. Layer parchment paper atthe bottom to be on the safer side.

In a mixing bowl crack the eggs and pour the sugar. Whisk to incorporate the two. Then pour oil and whisk again.

Place a sifter on top and add the flour, cardamom powder, salt, baking powder and baking soda. Sift the dry ingredients to the mixing bowl.

Using a rubber spatula, fold the dry ingredients to the egg mixture until everything in corporated nicely.

Add the grated carrot and fold it once again.

Then divide the batter into the three cake pans.

To get a flat top on the cake, take an allumium foil and wrap on the side of the cake. Or use baking cake strips.

Place the pans in the middle rack and bake for 35 to 40 minutes, or until when poked with a knife in the center of the cake, it comes out clean.

Let the cake cool downa little and then remove it from the cake pan and place it in the cooling wire rack. Keep in mind to apply the frosting only when the cake has cooled down completely.

Prepare the frosting by add the room temperature butter and cream cheese on stand mixer with the whisk attachment. Whisk until it's combined then add the vanilla extract and salt and whisk one more time.

Next add the sugar little bit at a time and continue whisking at medium speed. The frosting should come together thick and creamy.

Finally add the food color and whisk to get the rigth black color you are looking for.

When you are ready to layer the cake, brush some sugar syrup on all the cakes. You can layer jam or just use warm honey mixed with little water.

Once that is done, spread the frosting and layer the cake in between. Finally add more frosting around the cake and using a spatula smoothen it.

Finally decorate it as per your choice.

I prefer to keep the frosted cake in the fridge for a while before serving.