Take a large mixing bowl. In it, mix grated carrots, raisins, chopped cashews, chopped pistachios, and melted ghee. Mix well. Take another bowl, and mix almond flour, baking soda, and cardamom powder.

Fold the carrot-nut mixture into the dry ingredients. Add whisked eggs and honey and mix until the batter is smooth and uniform.

Pour the batter into the prepared loaf pan. Bake at 180°C until a toothpick inserted in the centre comes out clean. Check at 30 minutes; total baking may be 30-35 minutes depending on your oven.

Warm coconut butter or prepare a light khoya-based glaze and drizzle over the slightly cooled cake.

Slice the loaf, place on a serving plate, and sprinkle with chopped pistachios.