Step 1 Preheat oven to 160°C. Line a medium loaf tin (12cm x 22cm) with a sheet of baking paper.
Step 2 Combine carrot, almond meal, flour, cinnamon, baking powder, eggs, orange zest, orange juice, honey, olive oil and currants in a large bowl. Stir mixture with a wooden spoon or spatula until batter is well combined.
Step 3 Pour batter into prepared loaf tin and transfer to oven; bake for 1 hour, 30 minutes, or until cake is golden brown and a wooden skewer inserted into centre comes out clean.
Step 4 Remove cake from oven and leave to cool completely in loaf tin before turning out.
Step 5 Place yoghurt in a small bowl; top with chopped pistachios and drizzle with extra honey. Cut cake into 12 slices and serve with a dollop of nutty yoghurt.