Pistachio carrot cake

A fragrant and soft carrot cake with the addition of roasted pistachios and carrot caramel.

Take the eggs out of the fridge so they reach room temperature.
Preheat the oven to 180°C (350°F).
Prepare a circular baking tin with a diameter of ~24 cm (9 inch) and cover the bottom with baking paper and gently oil the sides.
Peel and grate the carrots.
Melt the butter in a saucepan.
Add pistachios or other nuts to the butter and fry for about 5 minutes, stirring from time to time until the butter starts browning.
Drain the nuts from the butter when it turns brown and wait a few minutes until the butter cools down slightly.
Using a high speed, mix together the brown sugar, eggs, baking powder, salt and the rest of the spices (about 3 minutes).
Reduce the speed and with a small stream add the butter, mix until the ingredients combine.
Add carrots and flour and using a spoon combine the ingredients.
At the end chop slightly the nuts and mix with the rest of the dough.
Pour the dough into a tin and place in the oven for 40-50 minutes.
When baked, turn the cake upside down and let it rest on a wire rack.
Wait for the cake to cool slightly and start making the glaze.
Add all the glaze ingredients to a pot with a thick bottom.
Heat the mixture over medium heat for about 10 minutes.
At first the glaze will start to foam strongly, but then the bubbles will decrease and the mixture will start to thicken.
Cook until the mixture becomes deep orange and thick.
Leave to cool for 5 minutes and then pour it over the cake.
The glaze should firm up when the cake cools down.