Beat the egg yolk with the sugar and salt until light and creamy. Stir in the lemon zest and juice, carrots, cinnamon, almonds and pecan nuts. Combine the flour and baking powder, add to the mixture. Beat the egg whites until stiff, carefully fold into the mixture. Divide the cake mixture between the prepared pots.
Mix the butter, flour, pistachios, sugar and matcha with a fork until the mixture turns crumbly, spread the crumble on top of the cakes.
Approx. 30 mins. in the centre of an oven preheated to 180°C. Remove from the oven, leave to cool on a cooling rack. Decorate with marzipan carrots.