Heat the oven to 180°C and line a loaf tin with parchment paper. In a large bowl, combine ground almonds, baking powder, bicarbonate of soda, ras el hanout and salt.

In another large bowl, beat the sugar and eggs until well combined and fluffy. Add the yoghurt and olive oil and mix well. Pour the wet egg mixture into the dry almond meal bowl with the grated carrots and gently fold using a spatula, making sure not to overmix. Pour the batter evenly into the prepared tin. Bake for 40 to 45 minutes, or until a toothpick inserted in the centre comes out with some clean. If you need to cover with foil, do so at this point.  Allow the cake to cool completely. Remove from the tin onto a cooling rack to cool for further 10 minutes. Top the with the melted chocolate and a generous scatter of pistachios and rose petals.