Description
This Moist Pistachio Carrot Cake is a delightful blend of finely grated carrots, ground roasted pistachios, and warm spices, baked to perfection and topped with a smooth, creamy lemon-infused cream cheese frosting.
Ingredients
Scale
- 1 cup (142g) all-purpose flour
- ½ cup (100g) granulated sugar
- ⅓ cup (40g) finely ground salted and roasted pistachios (plus extra for topping)
- 1 tsp baking powder
- ¼ tsp baking soda
- ¼ teaspoon salt
- ½ teaspoon ground cinnamon
- ⅛ teaspoon each ground allspice, nutmeg, and ginger
- 1 cup (120g) finely grated carrots (from 1 ½ to 2 medium carrots)
- ¼ cup (55g) packed light brown sugar
- ¼ cup (60ml) sunflower oil
- ½ cup (120ml) plain full fat yogurt (or sour cream thinned out with 1 tsp milk)
- 1 large egg at room temperature
- ½ tsp (5ml) pure vanilla extract
- ½ cup (125g) cream cheese, very soft
- ⅔ cup (160ml) 35% heavy whipping cream
- 3–4 tbsp (40-50g) granulated sugar
- 1 tsp (5ml) lemon juice
- ½ tsp pure vanilla extract
- Additional crushed and chopped pistachios for topping
- For carrot decorations: ¼ cup cream cheese, 1 teaspoon sugar, a few drops heavy cream, orange and green food coloring for piping
Instructions
- Preheat your oven to 350°F (175°C). Line an 8×8-inch square metal baking pan with parchment paper leaving a 2-inch overhang on each side.
- In a medium bowl, whisk together the all-purpose flour, granulated sugar, finely ground salted and roasted pistachios, baking powder, baking soda, salt, ground cinnamon, and the blend of allspice, nutmeg and ginger.
- In another medium bowl, whisk the finely grated carrots, packed light brown sugar, sunflower oil, plain full fat yogurt, large egg, and pure vanilla extract until fully combined.
- Create a well in the center of the dry ingredients and pour in the wet mixture. Gently fold using a spatula until the batter is evenly combined.
- Spread the batter evenly into the prepared baking pan. Bake for 20–25 minutes or until a skewer inserted into the center comes out clean. Allow the cake to cool for 20 minutes in the pan before transferring it to a wire rack to cool completely.
- Using an electric hand mixer, beat the very soft cream cheese in a large bowl until smooth. Add 2 tablespoons of heavy whipping cream and beat again until smooth. Gradually add the remaining cream until soft peaks form. Gradually beat in granulated sugar until the frosting reaches a thick, spreadable consistency. Finally, beat in lemon juice and vanilla extract.
- Spread the cream cheese frosting evenly over the cooled cake. Sprinkle additional crushed and chopped pistachios over the top for garnish.
- For decoration, mix ¼ cup cream cheese with 1 teaspoon sugar. Add heavy cream dropwise until the mixture is suitable for piping. Divide and color one portion orange and the other green. Pipe small carrots onto the frosted cake.
Notes
- Use fresh ingredients for the best flavor.
- Allow the cake to cool completely before frosting.
- Store leftovers in the refrigerator.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 18g
- Sodium: 150mg
- Fat: 16g
- Saturated Fat: 8g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 40mg