Grease a 20 cm round baking form with butter or oil.
Preheat the oven to 180°C top and bottom heat.
For the dough, peel the carrots and finely grate them.
Beat the soft butter with sugar, salt and vanilla until creamy in a mixing bowl.
Then stir in the (flax) eggs.
Add the grated carrots and stir briefly.
Then sieve in flour, cinnamon and baking powder.
Also add the almonds, vinegar and baking soda and stir everything briefly until well combined.
Pour the dough into the greased baking form, smooth it out a little and bake on a medium rack for 35 - 40 minutes. (Please don‘t forget to test with a chopstick!)
Afterwards, remove the cake from the oven and let it cool on a cooling rack for 10 min. Then remove the cake from the baking form and let it cool down.
Once the cake has cooled completely, whisk all the ingredients for the cream cheese cream with a hand mixer and smooth the cream with a spatula or spoon on the cake.
Finally, decorate with the marzipan carrots and the pistachios as desired.
Store the cake in the fridge until serving. (The carrot cake stays nice and moist for about 3 to 4 days.)