Pistachio Carrot Cake with Toasted Coconut Icing - Edible Nashville

Ingredients

• vegetable oil, for pan
• 5medium carrots
• 1cup butter
• 1cup raw pistachios
• 2cups sugar
• 2teaspoons baking powder
• 1/2teaspoon baking soda
• 1/2teaspoon salt
• 2teaspoons ground cardamom
• 1teaspoon ground cinnamon
• 4large eggs, room temperature
• 2cups flour
• 1/2cup butter, softened
• 5ounces cream cheese
• 4cups powdered sugar
• 1/4teaspoon salt
• 1/2teaspoon vanilla
• 1/4cup half and half
• 1 1/2cups shredded coconut, toasted