Persian Carrot and Coconut Cake

Name: Persian Carrot and Coconut Cake
Prep time: 15 min
Cook time: 2 h 20 min
Total time: 2 h 20 min
Yield: 12 slices
Ingredients: 100 g pistachio nuts, unsalted, shelled; 220 g carrots; 150 g unsalted butter; 4 medium eggs; 200 g sugar; 1 tsp natural vanilla extract; 100 g desiccated coconut; 200 g almond flour; 300 g double cream; 30 g sugar; 2 - 3 Tbsp rose water