1.Preheat the oven to 350°F (180°C). Grease a 9 inches (23cm) springform tin lightly and line with baking parchment. Wash, dry, and finely grate the carrots. Set aside.

2. Separate the eggs, whisk the egg whites until stiff peaks form and set aside. Mix the egg yolks with the sugar in a large bowl until fluffy. Slowly add the oil and continue mixing. Add the orange juice and vanilla extract and mix in. Mix the flour with hazelnuts, baking powder, orange zest, and salt and then add to the bowl and fold in. Add the grated carrots and fold in. Add the whisked egg whites and fold in carefully. Pour the batter into the prepared tin, smooth out the top and bake for about 50 minutes or until a toothpick inserted into the center comes out clean. Remove from the oven and let cool down completely on a wire rack. Remove from the tin when cooled.

3. For the marzipan carrots color a small part of the marzipan green, the rest with the orange food color. Shape 12 carrots out of the marzipan with green leaves on top. Set aside.

4. For the glaze mix the confectioners’ sugar with orange juice and some of the heavy cream until smooth. If the glaze is too thick, add some more heavy cream and mix in. Pour the glaze over the cooled cake, let dry for 1-2 minutes then decorate with the marzipan carrots and chopped pistachios. Let dry completely before slicing.