Step 1

Butter a 23cm/9 inch round cake tin and line the bottom with parchment. Preheat the oven to 180C/350F/gas

Step 2

In a large bowl or in the bowl of the standing mixer beat together the tahini, oil, pomegranate syrup, orange zest and the brown sugar. Beat in the whole egg and the egg yolks, one at a time. Stir in the grated carrots, pistachios and the orange juice.

Step 3

Sift in the flour combined with the baking powder and the spices and mix in until well combined.

Step 4

Beat the two egg whites until stiff peaks and fold them gently into the mixture.

Step 5

Pour the mix into the tin and bake for 55-60min until a skewer inserted in the middle comes out clean. Cool completely in the tin, run a sharp knife around the edges to unmold the cake and place on a wire rack.

Step 6

To make the frosting, place the butter, the zest, lemon juice and the icing sugar in a large bowl, or the bowl of the standing mixer with the paddle attachment.

Step 7

Beat until smooth, then add the half the cream cheese and beat until combined. Whisk the remaining cream cheese by hand until fluffy, or very carefully with an electric mixer, don’t overbeat.

Step 8

Slice the cake horizontally in halves using a cake wire cutter or a very sharp knife. Slather half the frosting over the bottom half, cover with the top and spoon the remaining frosting on top. Smooth it with a palette knife.

Step 9

Sprinkle some reserved pistachios and some lemon zest shavings on top and chill for at least an hour before serving.