“Made this over the weekend and I don’t think I’ve ever gotten so many compliments on a cake! Will be making it again for Easter!!!”
This Pistachio Carrot Cake offers a unique twist on the classic, incorporating the subtle nutty flavor and beautiful green hue of pistachios into both the moist, spiced cake and the creamy frosting. The addition of cardamom and honey enhances the warm flavors, creating a truly special and delicious cake.
Ingredients:
Cake:
| Ingredient | Quantity |
|---|---|
| All-purpose flour | 2 cups |
| Baking soda | 2 teaspoons |
| Salt | 1/2 teaspoon |
| Cinnamon | 2 teaspoons |
| Cardamom | 1/2 teaspoon |
| Vegetable oil | 1 ¼ cups |
| Granulated sugar | 1 cup |
| Brown sugar | 1 cup |
| Honey | 2 tablespoons |
| Vanilla extract | 1 teaspoon |
| Eggs | 4 |
| Grated carrot | 3 cups |
| Pistachios (chopped) | 1 cup |
Pistachio Frosting:
| Ingredient | Quantity |
|---|---|
| Cream cheese (softened) | 8 oz |
| Butter (room temperature) | 1 cup |
| Milk | 2 tablespoons |
| Pistachio pudding mix (3.4 oz box) | 1 box |
| Powdered sugar | 4-5 cups |
| Salt | ½ teaspoon |
| Pistachio paste (optional) | 2 tablespoons |
| Chopped pistachios (for garnish) | As needed |
Instructions:
- Preheat oven and prepare pan: Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish.
- Combine wet ingredients: In a large bowl, mix together the vegetable oil, granulated sugar, brown sugar, honey, and vanilla extract until smooth. Add the eggs one at a time, mixing until fully combined after each addition.
- Sift dry ingredients: In a smaller bowl, sift together the all-purpose flour, baking soda, salt, cinnamon, and cardamom. Sifting ensures a light and even texture.
- Combine wet and dry: Slowly add the sifted dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Fold in carrots and pistachios: Gently fold in the grated carrot and chopped pistachios until they are evenly distributed throughout the batter.
- Bake the cake: Transfer the batter to the prepared 9×13-inch baking dish and bake for 40-45 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- Cool the cake: Allow the cake to cool completely in the baking dish while you prepare the frosting.
- Make the frosting: In a large bowl, beat the softened cream cheese, room temperature butter, and milk together until smooth and creamy.
- Add pudding mix and paste: Add the pistachio pudding mix and pistachio paste (if using) to the cream cheese mixture. Mix for 3-4 minutes, or until fully combined and the frosting is smooth and has a light green color.
- Add powdered sugar: Gradually add the powdered sugar to the frosting, mixing on low speed at first to prevent a cloud of sugar, then increasing the speed until you reach your desired frosting consistency.
- Frost and garnish: Once the cake is completely cool, frost the top with the pistachio frosting. Sprinkle additional chopped pistachios over the frosting for garnish.
- Serve: Slice and serve the Pistachio Carrot Cake. Enjoy this moist, flavorful, and beautifully decorated cake!
