|3 tsp||ground turmeric|
|160 g||sugar (divided)|
|100 g||butter (soft)|
|½ tsp||salt (divided)|
|150 g||ground almonds|
|1 tsp||baking powder|
|½||lemon (divided, juice and zest)|
|200 g||cream cheese|
|2 tbsp||pistachios (chopped)|
|ground turmeric for garnish|
Pre-heat oven to 175°C/350°C. Peel and grate carrot, then set side. Separate eggs and set aside egg yolks. Beat egg whites with some sugar until stiff.
Add soft butter, remaining sugar, and some salt to a separate bowl and stir to combine. Add egg yolks, flour, ground almonds, grated carrot, baking powder, cinnamon, some lemon juice, and turmeric and stir to combine. Fold in beaten egg whites until a smooth batter forms.
Transfer batter into a parchment-lined loaf pan. Bake at 175°C/350°F for approx. 45 min. Remove from oven and let cool down before taking the cake out of the baking dish and remove the parchment paper.
While the cake bakes, add cream cheese, honey, remaining salt, lemon zest, and lemon juice to a small bowl and stir to combine. Frost cooled down cake with cream cheese mixture. Dust with turmeric and sprinkle chopped pistachios on top. Enjoy!