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Pistachio is one of those flavors that can be incredibly polarizing. If you aren’t a fan then this recipe might not be for you. But, if you are a pistachio fan…. then this might just be your new favorite recipe. Allow me to introduce you to Pistachio Carrot Cake. Just when you thought the classic carrot cake couldn’t get any more delicious we’ve gone ahead and added nutty pistachio flavor to the mix. Yes, it is as good as it sounds!
The carrot cake batter sticks pretty close to a traditional recipe, but we’ve opted for cinnamon and cardamom for the spices. If you aren’t familiar with cardamom, it’s a warm and peppery spice that can really elevate a sweet treat. You don’t want to overdo it though because too much of it can create a medicinal aftertaste. Stick to the measurements in the recipe and you’ll be good to go. Three hefty cups of shredded carrot are mixed into the batter providing plenty of moisture. The final ingredient is, of course, pistachios– a full cup for nutty texture in every bite!
Now for the frosting. The pistachio flavor here comes from a box of pudding mix and some pistachio paste. If you aren’t able to get your hands on the paste there will still be plenty of flavor from the pudding. The mix is combined with butter, cream cheese, milk, and powdered sugar for a creamy delight. Let me warn you, this stuff is good enough to eat by the spoonful– you might need to guard it with your life to make sure there’s enough left to frosting the cake! Give this recipe a try for your next special occasion and it’s sure to be loved by all.
Pistachio Carrot Cake
Yield(s): Serves 12-16
15m prep time
45m cook time
you're making mealtime meaningful.
Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking soda
- 1/2 teaspoon salt
- 2 teaspoons cinnamon
- 1/2 teaspoon cardamom
- 1 ¼ cups vegetable oil
- 1 cup granulated sugar
- 1 cup brown sugar
- 2 tablespoons honey
- 1 teaspoon vanilla extract
- 4 eggs
- 3 cups grated carrot
- 1 cup pistachios, chopped
Pistachio Frosting
- 8 oz cream cheese, softened
- 1 cup butter, room temperature
- 2 tablespoons milk
- 1 (3.4 oz) box pistachio pudding mix
- 4-5 cups powdered sugar
- ½ teaspoon salt
- Optional: 2 tablespoons pistachio paste
- Chopped pistachios for garnish
Preparation
- Preheat oven to 350 degrees F and grease a 9x13-inch baking dish.
- In a large bowl, mix together oil sugars, honey and vanilla until smooth. Add eggs one at a time until fully combined.
- In a smaller bowl, sift together flour, baking soda, salt, cinnamon, and cardamom.
- Slowly add dry ingredients to the wet ingredients until just combined, then fold in the carrot and pistachios.
- Transfer batter to the prepared baking dish and bake for 40-45 minutes or until an inserted toothpick comes out clean.
- Allow cake to fully cool while you prepare the frosting.
- Frosting: In a large bowl, beat cream cheese, butter, and milk until smooth. Add pudding mix, pistachio paste (if using), and salt then mix for 3-4 minutes or until fully combined.
- Slowly add powdered sugar until desired consistency is reached.
- Frost the cooled cake and sprinkle with additional chopped pistachios.
Recipe adapted from Inspiredtaste.net