A great cake recipe for any occasion:
Remove pistachios from shell. Blanch (scald) with hot water and peel off skin. Coarsely chop pistachios. Remove skin from carrots and grate finely. Mix fat and sugar until creamy. Fold in eggs one by one. Combine cinnamon, flour, baking powder and lemon zest and stir into fat-egg mixture. Add rum and milk. Finally, fold in carrots and two-thirds of the pistachios.
Place two paper liners inside each one. Fill in muffin batter and bake in oven heated to 200 °C for about 20 min. Remove the muffins from the oven. Cool on a cake rack. Mix powdered sugar and juice of one lemon. Coat the muffins with it.
Sprinkle remaining pistachios on top and dry.
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