Description
Pistachio Carrot Cake is a delightful fusion of sweet carrots and crunchy pistachios that promises to enchant your taste buds. This moist, fluffy cake features vibrant orange and green hues, topped with a rich cream cheese frosting. Whether for a festive occasion or a cozy night in, this unique dessert is sure to impress everyone at the table. Once you take a slice, you won’t want to stop!
Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- ½ cup shelled unsalted pistachios, chopped
- 1 cup grated fresh carrots (about 2 medium)
- 1 tsp baking powder
- 3 large eggs (room temperature)
- ½ cup vegetable oil
- 8 oz cream cheese (softened)
- 1 tsp vanilla extract
- 2 cups powdered sugar
Instructions
- Preheat your oven to 350°F (175°C). Grease two 9-inch round cake pans and line them with parchment paper.
- In a large bowl, whisk together flour, baking powder, and granulated sugar.
- In another bowl, beat eggs, vegetable oil, and vanilla extract until smooth. Gradually combine with the dry ingredients.
- Fold in grated carrots and chopped pistachios until just mixed.
- Divide the batter between prepared pans and bake for 25-30 minutes or until a toothpick inserted comes out clean.
- Cool cakes in pans for 10 minutes before transferring to wire racks to cool completely.
- For frosting, beat softened cream cheese with powdered sugar until creamy. Frost the cakes once cooled.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (approximately 100g)
- Calories: 400
- Sugar: 38g
- Sodium: 150mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 70mg