Preheat oven 350F/177C Degrees:

Prepare the bundt pan - butter lightly and dust with flour, dusting off any excess flour.

Prepare the Wet Ingredients:

• In a medium mixing bowl, add the eggs and egg yolk. Whisk thoroughly until the egg whites are completely incorporated.
  4 medium eggs, 1 medium egg yolk
• Pour in the avocado oil, vanilla extract and lemon juice. Whisk until combined.
  1 cup avocado oil, 1 teaspoon freshly squeezed lemon juice, 1 teaspoon vanilla extract
• Add the finely grated carrots. Use the whisk or a spatula to mix until thoroughly combine.
  3 cups finely grated carrots

Prepare the Dry Ingredients:

• In a medium mixing bowl, combine the flour, sugar, baking powder, baking soda, ground cinnamon, ground cardamom and salt. Mix to combine.
  2 cups all purpose flour, 1 3/4 cups granulated sugar, 2 teaspoons baking powder, 1/2 teaspoon baking soda, 1 1/4 teaspoon ground cinnamon, 3/4 teaspoon ground cardamom, 3/4 teaspoon kosher salt

Combine the Wet and Dry Ingredients:

• Add the flour mixture into the wet ingredients. Use a spatula to combine until well incorporated.

Bake the Carrot Cake:

• Pour the batter into the prepared bundt pan. Bake in preheated oven until toothpick inserted comes out clean - about 1 hour to 1 hour 15 minutes.