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Moist Pistachio Carrot Cake Recipe

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4.3 from 9 reviews

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. The cake is tender and flavorful, with a subtle nutty taste complemented by a luscious frosting that is decorated with chopped pistachios and optional piped carrot designs for a charming presentation.

Ingredients

Cake Ingredients

  • 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

Frosting Ingredients

  • 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

Optional Decoration

  • 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

  1. Preheat Oven and Prepare Pan: 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. Secure the paper under the edges of the pan using binder clips to ensure it stays in place during baking.
  2. Mix Dry Ingredients: 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. This will evenly distribute the leavening agents and spices.
  3. Combine Wet Ingredients: In another medium bowl, whisk the finely grated carrots, packed light brown sugar, sunflower oil, plain full fat yogurt (or thinned sour cream), large egg, and pure vanilla extract until fully combined.
  4. Make the Batter: 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. It should be glossy and thick but well blended.
  5. Bake the Cake: Spread the batter evenly into the prepared baking pan. Bake in the preheated oven 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.
  6. Prepare the Frosting: 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 with no lumps. Gradually add the remaining cream a few tablespoons at a time, beating well after each addition, until soft peaks form. Gradually beat in granulated sugar, one tablespoon at a time, until the frosting reaches a thick, spreadable consistency. Finally, beat in lemon juice and vanilla extract until fully combined.
  7. Frost the Cake: Spread the cream cheese frosting evenly over the cooled cake. Sprinkle additional crushed and chopped pistachios over the top for garnish. The frosting will initially be soft but will thicken as it sets and chills.
  8. Optional Carrot Decorations: For a decorative touch, mix ¼ cup cream cheese with 1 teaspoon sugar. Add heavy cream dropwise until the mixture has a good consistency for piping. Divide into two portions and color one orange and the other green with food coloring. Pipe small carrots onto the frosted cake using resealable zip-top bags as piping bags for charming carrot shapes.

Notes

  • Ensure the grated carrots are finely shredded to blend seamlessly into the cake batter.
  • You can substitute the yogurt with thinned sour cream for a slightly richer texture.
  • The pistachios should be salted and roasted for the best flavor contrast.
  • The cake can be stored in the refrigerator covered for up to 3 days to keep it moist and fresh.
  • For a dairy-free version, substitute cream cheese and cream with plant-based alternatives but expect slight texture and flavor differences.
  • Pipe the carrot decorations just before serving for best appearance and freshness.

Find it online: https://bitezly.com/moist-pistachio-carrot-cake-recipe/