Description
Delightful Pistachio Carrot Cake brings Mediterranean warmth to classic dessert traditions, blending nutty richness with sweet vegetable comfort. Creamy frosting and crunchy pistachios promise a luxurious slice that delights your senses with each indulgent bite.
Ingredients
Scale
Cake Base:
- 2 1/2 cups (595 milliliters) all-purpose flour
- 2 cups (400 grams) granulated sugar
- 2 cups (480 milliliters) freshly grated carrots
- 1 cup (240 milliliters) canola oil
- 1 cup (240 milliliters) shelled, lightly salted pistachios
Leavening and Spices:
- 2 teaspoons baking soda
- 2 teaspoons ground cinnamon
- 1 teaspoon sea salt
Additional Wet Ingredients:
- 2 large eggs, room temperature
- 8 ounces (226 grams) crushed pineapple in juice
- 2 teaspoons vanilla extract
Cream Cheese Frosting:
- 8 ounces (226 grams) unsalted butter, softened
- 8 ounces (226 grams) cream cheese, softened
- 3 cups (360 grams) powdered sugar
- 2 teaspoons ground cinnamon
- 2 teaspoons ground cardamom
- 1 teaspoon ground ginger
- 1/2 teaspoon allspice
- 1/2 teaspoon ground cloves
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon sea salt
- 1 teaspoon vanilla extract
Instructions
- Prepare the oven environment by heating to 350°F (175°C) and readying three 8-inch cake pans with parchment paper and light grease.
- Create a dry ingredient foundation by thoroughly whisking flour, baking soda, cinnamon, and salt in a medium mixing bowl.
- Develop a wet ingredient emulsion by vigorously combining sugar, vegetable oil, eggs, crushed pineapple, and vanilla extract until achieving a smooth, homogeneous texture.
- Carefully integrate the dry ingredient mixture into the wet ingredients, stirring minimally to prevent overmixing. Gently incorporate freshly grated carrots and roughly chopped pistachios.
- Distribute the cake batter evenly across the prepared pans, ensuring balanced layers. Transfer to the preheated oven and bake for 20-25 minutes, monitoring doneness with a toothpick test.
- Remove cakes from oven and allow complete cooling directly within the pans, placed on a wire cooling rack.
- Craft the frosting by whipping softened butter and cream cheese until light and voluminous using a stand mixer. Gradually introduce powdered sugar, aromatic spices, and vanilla extract, beating on medium-high speed for approximately 5 minutes.
- Construct the cake’s architecture by positioning the first layer on a serving platform. Apply a uniform frosting layer, then repeat with subsequent layers, covering the entire exterior with remaining frosting.
- Enhance visual appeal by sprinkling additional chopped pistachios around the cake’s base and potentially decorating the top surface.
Notes
- Customize the cake’s moisture by adjusting the amount of crushed pineapple, which adds natural sweetness and helps keep the cake tender.
- Swap traditional wheat flour with gluten-free alternatives like almond or coconut flour for those with gluten sensitivities.
- Toast pistachios before chopping to enhance their nutty flavor and provide a more complex, rich taste profile to the cake.
- Reduce sugar content by using alternative sweeteners like honey or maple syrup, which can add depth and complement the carrot and pistachio flavors.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Desserts
- Method: Baking
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 12
- Calories: 370
- Sugar: 28 g
- Sodium: 250 mg
- Fat: 22 g
- Saturated Fat: 5 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 41 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 30 mg