Preheat oven to 180° C.
Sift together the flour, bicarbonate of soda, baking powder, cinnamon and salt. Set aside.
Beat sugar and eggs together until pale and thick. Add the vanilla essence, then gradually add the oil mixing well until it is completely incorporated.
Stir in the pistachios, walnuts and carrots.
Fold in the dry ingredients.
Bake in a lined and greased 21cm cake pan for 35-40 minutes.
For the icing:
Cream the butter and cream cheese together, add the lemon zest and lemon juice and blend well. Sift in the icing sugar and mix well until smooth.
Generously spread the icing over the cake top and sides and finish with a sprinkle of pistachios.
Recipe reprinted with permission of MrsRobinson. To see more recipes, click here.