Grease and line a deep 20cm x 10cm loaf tin. Preheat oven to 150°C fan-forced/170°C conventional.

Beat the eggs with the sugar until light and fluffy.

Sift flour, salt and cardamom together; gently fold into the egg mixture.

Grate zucchini into a sieve over a bowl and squeeze out any excess moisture; place in a large bowl. Grate carrot into the same bowl. Add the oil, walnuts and vanilla; stir to combine. Gently fold the vegetable and oil mixture into the flour and egg mixture until well combined.

Pour into prepared tin. Bake in preheated oven about 1 hour or until a skewer inserted into the centre comes out clean. Cool cake in tin 20 minutes before transferring onto a wire rack to cool completely.

When cake is completely cool, spread thickly with cream cheese icing.