For the cake:

1. Preheat oven to 190°C, gas mark 5 and grease an 8-inch cake tin.
2. Sift the flour and baking powder into a bowl Add grated carrots and roasted pistachios.
3. Put the sugar and butter into the mixing bowl. Add the eggs (one at a time) and combine.
4. Add the almond milk and mix on medium speed until smooth.
5. Pour the batter into the cake tin and bake for 45 minutes to 1 hour or until no batter sticks to a toothpick inserted in the centre of the cake.

For the syrup:

1. Pour the pomegranate juice and sugar into a saucepan.
2. Simmer over medium heat until the mixture reaches a syrupy consistency. Cool completely before using.

To Assemble:

1. Trim top of the cake.
2. Brush cooled pomegranate syrup on top and side of the cake.
3. Sprinkle pomegranate seeds onto the centre of the cake and dust the side with chopped pistachios.