Set oven to 170°C and grease and line a 20cm by 27cm tin with baking parchment
Add sunflower oil and sugar into a large bowl and mix together for a couple of minutes until combined
Beat in the eggs
Add ground almonds, flour, baking powder, bicarbonate of soda, spices, 40g chopped pistachio, grated carrot, and salt until just combined
Pour batter into tray and place into the middle of the oven
Bake for 30-35 minutes until the sides of the cake have started to come away and the top is light and springy to touch
Leave to cool completely before turning out of tin
While cake bakes, clean bowl and beat butter, icing sugar, honey and vanilla together until light and fluffy (about 5 minutes)
Add cream cheese and beat until mixed
Top icing on cooled cake and finish with a topping of pistachios
