Mrs. Weasley's Carrot Cake

Grease a mold with a diameter of about 28 cm with oil and sprinkle a little flour. Preheat the oven to 180 degrees.

In a bowl, thoroughly mix eggs, sugar, butter, and cinnamon until smooth.

Set aside 2 tablespoons of grated carrot for decoration. Add the remaining carrot, almonds, and hazelnuts to the bowl and mix.

In a separate bowl, combine flour with baking powder, add to the prepared mixture and mix.

Pour the batter into the prepared pan and bake for 45–50 minutes, or until a toothpick inserted in the center comes out dry. Let the finished pie cool in the pan.

Meanwhile, combine cream cheese and lemon juice in a small bowl, beat until smooth, and gradually add powdered sugar.

At the end, add vanilla extract to taste and mix thoroughly.

Remove the pie from the mold.

Put the glaze in a piping bag (or a freezer bag with a corner cut off) and evenly spread it over the pie.

Sprinkle with the remaining carrots and crushed pistachios. Serve immediately.