Finally stir in the grated carrots, orange and lime zest and chopped pistachio nuts.

Transfer to the prepared tin and bake for 45-50 minutes or until cooked through.

Transfer to a wire rack and while warm, poke holes in the surface with a skewer, and drizzle over 2 tablespoons of the orange juice and all the lime juice.  

Leave to cool.

To make the icing, put the egg whites, sugar, and cream of tartar in a clean heatproof bowl set over a pan of gentle simmering water. Using a hand whisk, beat the mixture for 3 minutes until the sugar has dissolved. 

Lift the bowl off the heat and use an electric whisk to beat the whites for a final 5 minutes or until stiff and shiny peaks form. Fold in the vanilla extract.

Spread the icing over the cake, then use a blow torch (or put under a grill watching carefully) to toast the icing to a light golden brown.

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