1. Preheat your oven to 175°C or 350°F.

2. Grease a 23x33cm or 9x13-inch long pan and set it aside for later use.

3. In a large bowl whisk together 250g or 2 3/4 cups of flour, 250g or 1 1/4 cups of sugar, 2 teaspoons of cinnamon, 1 teaspoon of baking soda, and 1 teaspoon of baking powder.

4. In another bowl whisk together 4 large eggs, 115g or 1/2 cup of softened butter, 250g or 2 3/4 cups of grated carrots, and 1 teaspoon of ground cardamom.

5. Add the wet ingredients to the dry ingredients and mix until just combined, being careful not to overmix.

6. Pour the batter into the prepared pan and smooth the top to achieve an even surface.

7. Bake for 45-50 minutes or until a toothpick inserted into the center comes out clean and free of batter.

8. Remove the cake from the oven and let it cool completely in the pan.

9. Once cooled prepare the glaze by melting 120g or 1 cup of coconut chips in a microwave-safe bowl in 30-second increments, stirring between each interval, until smooth and creamy.

10. Spread the glaze over the cooled cake and serve to your guests.