Mix the vegetable oil, sugar, and eggs until combined.
Add the all purpose flour, baking powder, baking soda, salt, ground cinnamon, and ground cardamom.
Fold in the grated carrots and crushed pineapple.
Make the cream cheese icing by mixing the softened butter, cream cheese, salt, almond extract, and vanilla bean paste.
Gradually add 6-8 cups of powdered sugar to the icing until it reaches the desired consistency.
Reserve some icing to pipe on little carrots as a decoration.
