Preheat oven to 190°C, gas mark 5, and grease an 8-inch cake tin.
Sift the flour and baking powder into a bowl. Add grated carrots and roasted pistachios.
Put 200g of the sugar and the butter into the mixing bowl. Add the eggs one at a time and combine.
Add the almond milk and mix on medium speed until smooth.
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, pour the pomegranate juice and the remaining 125g of the sugar into a saucepan. Simmer over a medium heat until the mixture reaches a syrupy consistency. Allow to cool completely before using.
To assemble, trim the top of the cake and brush the cooled pomegranate syrup onto the top and sides of the cake. Sprinkle pomegranate seeds onto the centre of the cake and dust the sides with chopped pistachios.
Freda Molamphy, Spinneys Nutritionist, says: "Carrots are a great way of adding natural sweetness to this cake, reducing the amount of sugar needed. The carrots also contribute fibre and vitamin A."