Pistachio Carrot Cake
Pistachio Carrot Cake
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.