Persian Carrot and Coconut Cake

Cake

• 150 g unsalted butter, soft, cut in pieces, plus extra for greasing
• 100 g pistachio nuts, unsalted, shelled
• 220 g carrots, cut in pieces
• 200 g sugar
• 4 medium eggs
• 1 tsp natural vanilla extract
• 200 g almond flour
• 100 g desiccated coconut

Rose cream

• 300 g double cream
• 30 g sugar
• 2 - 3 Tbsp rose water, to taste