Carrot Pistachio cake: An attempt to use up carrots

Nothing like a long weekend, finally have time to give justice to this, one of my favorite cakes, Carrot Pistachio, a combination I just love.
At some point I opened the fridge and felt a little bit of an orange glow, between farm boxes and the veg from Oxnard, there's going to be quite a bit of carrot recipes coming up. I made the mistake of mentioning this cake, and before I knew it, I was sworn to making it. So here goes.
1 1/3 c flour
2/3 c veg oil
3 eggs
1 1/2 c carrots, shredded (I used two big carrots, and shredded them in the mini food processor)
1 c pistachio
1 c sugar
1 1/2 tsp baking soda
1 tsp baking powder
1 tbsp cinnamon (which is a lot by the way, I happen to like a lot, so if you don't you may want to cut back)

Mix everything til you get a smooth mixture, then add the nuts.

Pour into a 9 in cake pan,

and bake at 350 for around 25 minutes, til set

Cinnamon Cream Cheese Frosting
1 1/2 bars cream cheese, room temp
3/4 c powdered sugar (this is really to taste, I usually end up putting a little less)
1 tsp vanilla
2 tsp cinnamon
2 tbsp milk (or more if it's a little thin)

Mix with hand blender, til well mixed, spread on cake, and top with pistachios as garnish