Embrace the flavors of autumn with our Moist Pistachio Carrot Cake, a delightful treat that perfectly pairs the earthy richness of carrots with the nutty crunch of pistachios. This cake is incredibly moist, thanks to the use of kefir or yogurt, making it an irresistible choice for any occasion. Topped with a silky smooth cream cheese frosting, it’s a sophisticated take on the classic carrot cake. Whether you’re celebrating a special event or just craving a seasonal dessert, this pistachio carrot cake is sure to impress with its delicious flavor and elegant presentation.
Ingredients:
- For the Cake:
- 200g shredded carrots
- 180ml kefir or yogurt
- 2 eggs
- 150g butter
- 30g oil
- Paste from 1 vanilla bean
- 100g sugar
- 100g brown sugar
- 240g flour
- 1.5 tsp baking powder
- 1 tsp baking soda
- 1 tsp cinnamon
- 1 tsp cardamom
- 80g pistachios
- For the Cream Cheese Frosting:
- 200g cream cheese
- 250g whipped cream
- 50g powdered sugar
- 1 tsp vanilla essence
Instructions:
- Prepare the Cake:
- Preheat the oven to 190°C (374°F). Line a 22-24 cm springform pan with parchment paper.
- In a bowl, mix together sugar, butter, oil, and eggs. Add kefir or yogurt, followed by shredded carrots and pistachios.
- In a separate bowl, combine flour, baking powder, baking soda, cinnamon, and cardamom.
- Gently fold the dry ingredients into the wet mixture.
- Pour the batter into the prepared pan and bake for 45-50 minutes, or until a toothpick inserted comes out clean.
- Let the cake cool completely before frosting.
- Make Cream Cheese Frosting:
- In a mixing bowl, combine cream cheese, whipped cream, powdered sugar, and vanilla essence.
- Whisk together using an electric mixer until smooth and creamy.
- Frost and Serve:
- Once the cake is cool, spread the cream cheese frosting over the top.
Enjoy this Moist Pistachio Carrot Cake, a delightful combination of seasonal flavors, perfect for bringing a touch of autumn’s warmth to your table. 🥕🍂🍰🌰
Are the pistachios whole or chopped?