Preheat oven to 350 °F.

Add carrots, raisins, cashews, pistachios and ghee into a bowl. Mix well.

In another bowl, add almond flour, baking soda and cardamom and stir until well combined.

Add the carrot mixture to the bowl and combine well - then mix in the honey and eggs.

Pour into a 9-inch springform pan and bake at 350°F for 30 minutes or until toothpick comes out clean.

Optional coconut drizzle: warm coconut butter and drizzle. Mix in some coconut oil if the butter is too thick.