Description
A moist and flavorful twist on the classic carrot cake, this version incorporates the nutty richness of pistachios, warm spices, and natural sweetness from freshly grated carrots. Topped with a luscious cream cheese frosting, it’s perfect for celebrations, afternoon tea, or any time you crave a comforting homemade treat.
Ingredients
Units
Scale
For the Cake:
- 2 1/2 cups all-purpose flour
- 2 teaspoons baking soda
- 2 teaspoons ground cinnamon
- 1 teaspoon sea salt
- 2 cups granulated sugar
- 1 cup canola oil
- 2 large eggs, room temperature
- 8 ounces crushed pineapple in juice
- 2 teaspoons vanilla extract
- 2 cups freshly grated carrots (about 2 to 3 large carrots)
- 1 cup shelled, lightly salted pistachios, finely chopped
For the Cream Cheese Frosting:
- 8 ounces unsalted butter, softened
- 8 ounces cream cheese, softened
- 3 cups 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
- Preheat & Prepare Pans: Preheat the oven to 350°F (175°C). Grease and line three 8-inch cake pans with parchment paper.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking soda, cinnamon, and salt.
- Combine Wet Ingredients: In a large bowl, cream together the sugar, oil, eggs, crushed pineapple, and vanilla extract until smooth.
- Combine Mixtures: Gradually add the dry ingredients to the wet mixture, mixing just until combined. Fold in the grated carrots and chopped pistachios gently.
- Bake: Divide the batter evenly among the prepared cake pans. Bake for 20 to 25 minutes, or until a toothpick inserted into the center comes out clean.
- Cool: Allow the cakes to cool completely in the pans on a wire rack.
- Prepare Frosting: In the bowl of a stand mixer fitted with a paddle attachment, beat the softened butter and cream cheese together until light and fluffy. Add the powdered sugar, spices, and vanilla extract, and whip on medium-high speed until the frosting is airy, about 5 minutes.
- Assemble Cake: Place one cake layer on a serving plate or cake stand. Spread an even layer of frosting on top. Repeat with the remaining layers, frosting the top and sides of the cake.
- Decorate: Optionally, decorate the cake with extra chopped pistachios around the base or on top
Notes
- Freshly Grated Carrots: For optimal moisture and texture, grate the carrots fresh rather than using pre-packaged shredded carrots.
- Toasting Pistachios: Lightly toasting the pistachios before adding them to the batter can enhance their flavor.
- Crumb Coat: Applying a thin layer of frosting (crumb coat) and chilling the cake for 30 minutes before the final frosting layer can result in a cleaner finish.
Nutrition
- Serving Size: 1 slice (1/16 of the cake)
- Calories: Approximately 803 kcal
- Sugar: 68g
- Sodium: 515 mg
- Fat: 46g
- Saturated Fat: 16g
- Unsaturated Fat: 30g
- Trans Fat: 1g
- Carbohydrates: 93g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 91 mg