Effortless Pistachio Carrot Cake (Print Version)
# Ingredients:
→ Cake Base
01 -
140 g pistachios, chopped
02 -
3 cups finely grated carrot
03 -
4 large eggs
04 -
1 teaspoon vanilla extract
05 -
2 tablespoons honey
06 -
220 g brown sugar
07 -
200 g granulated sugar
08 -
310 ml vegetable oil
09 -
0.5 teaspoon ground cardamom
10 -
2 teaspoons ground cinnamon
11 -
0.5 teaspoon salt
12 -
2 teaspoons baking soda
13 -
260 g all-purpose flour
→ Pistachio Frosting
14 -
Chopped pistachios for garnish
15 -
2 tablespoons pistachio paste (optional)
16 -
0.5 teaspoon salt
17 -
500–625 g powdered sugar
18 -
96 g pistachio pudding mix
19 -
30 ml milk
20 -
225 g unsalted butter, room temperature
21 -
225 g cream cheese, softened
# Instructions:
01 -
Slather on the pistachio frosting once your cake's cooled off. Toss on extra chopped pistachios for a nice touch.
02 -
Mix in the powdered sugar slowly and stop when it’s smooth and spreadable just how you want it.
03 -
With your mixer, whip up the cream cheese, butter, and milk until the whole thing’s creamy and smooth. Throw in the pudding mix, salt, and pistachio paste if you’re using it. Mix for a few minutes till everything’s blended in.
04 -
Set the cake aside to cool down completely. Don’t touch it with frosting while it’s still warm.
05 -
Spread the batter into your pan and pop it in that hot oven. Give it 40 to 45 minutes until a toothpick comes out clean from the middle.
06 -
Carefully add the dry stuff into the wet stuff little by little, just till you don’t see flour streaks. Then stir in the carrots and pistachios till it’s all even.
07 -
Dump the flour, baking soda, cinnamon, cardamom, and salt in a bowl. Give it a good sift or mix.
08 -
In another big bowl, stir the oil, both sugars, honey, and vanilla till combined. Crack in the eggs one at a time and beat after each.
09 -
Set your oven to 175°C. Rub a little oil or spray on your 23x33 cm pan so nothing sticks.
# Notes:
01 -
Don’t rush the cooling. If the cake’s still warm, your frosting’s just gonna slide right off.
02 -
Want more pistachio flavor? Go for that extra pistachio paste in your topping.