Preheat your oven to 350°F (175°C) and grease a 9x13-inch baking dish.

In a large mixing bowl, combine vegetable oil, granulated sugar, brown sugar, honey, and vanilla extract. Whisk until smooth, about 2-3 minutes.

Add eggs one at a time, mixing until fully incorporated after each addition.

In a separate bowl, sift together flour, baking soda, salt, cinnamon, and cardamom.

Gradually add the dry mixture to the wet mixture, stirring gently until just combined.

Fold in grated carrots and chopped pistachios gently until evenly distributed.

Pour the batter into the prepared baking dish and bake for 40-45 minutes, until a toothpick comes out clean.

Allow the cake to cool in the pan for 15 minutes, then transfer to a wire rack to cool completely.

In a mixing bowl, beat cream cheese and butter until creamy. Add milk and mix until combined.

Stir in pistachio pudding mix and powdered sugar until desired sweetness and consistency are reached.

Frost the completely cooled cake with the pistachio frosting and garnish with chopped pistachios.

Slice the cake into squares and serve.