Preheat the oven to 180 degrees. Clean or peel the carrots well and grate them finely. Mix the dry ingredients in a large bowl. Add the moist ingredients and stir briefly to form a smooth dough.

Grease a springform pan (we use one with a diameter of 21 cm) with a little oil. Put the relatively thick dough in the springform pan, distribute it evenly and bake for about 40-45 minutes. Take out of the oven and let cool in the tin.

For the frosting, mix the cream cheese, powdered sugar and orange juice to a smooth mixture. Brush the cooled down cake with the frosting. Sprinkle with chopped pistachios and let it all set in the refrigerator.