Description
A delightful blend of flavors and textures, this moist Pistachio Carrot Cake is complemented by a rich cream cheese frosting, perfect for any occasion.
Ingredients
Scale
- 4 large eggs (at room temperature)
- 1 cup Greek yogurt
- 3/4 cup cooking oil (canola or melted unsalted butter)
- 1 cup white granulated sugar
- 1 1/2 tsp vanilla extract
- 2 cups all-purpose flour
- 2 tsp baking soda
- 2 tsp baking powder
- 1/2 tsp sea salt
- 2 tsp ground cinnamon
- 3 cups grated carrots (about 5 large carrots)
- 1 cup finely diced pistachios
- 1 cup unsalted butter (softened at room temperature)
- 16 oz cream cheese (softened at room temperature)
- 1 tsp vanilla extract
- 1/4 tsp sea salt
- 3 cups confectioner’s sugar (sifted)
- 1/2 cup finely diced pistachios (for garnish)
- Orange food coloring (powder or concentrated gel)
Instructions
- Preheat your oven to 350°F (175°C). Grease and line your cake pans with parchment paper.
- Whisk the eggs until airy. Mix in Greek yogurt, cooking oil, granulated sugar, and 1 1/2 teaspoons of vanilla extract until smooth.
- Combine flour, baking soda, baking powder, sea salt, and ground cinnamon in another bowl. Gradually add the dry ingredients into the wet mixture, stirring gently until just combined.
- Fold in the grated carrots and finely diced pistachios until evenly distributed.
- Divide the batter evenly between the prepared pans. Tap gently on the counter to remove air bubbles.
- Bake in the preheated oven for 30–35 minutes or until a toothpick comes out clean.
- Cool the cakes in the pans for about 10 minutes. Transfer to wire racks to cool completely.
- Beat softened cream cheese and butter until creamy and smooth.
- Sift in the confectioner’s sugar, then add remaining vanilla extract and sea salt. Mix until well incorporated.
- Assemble the cake by placing one layer on a serving plate, spreading frosting on top before adding the second layer. Frost top and sides of the cake.
- Garnish with finely diced pistachios and additional orange food coloring if desired.
Notes
Can be made ahead and stored. Freezes well for up to three months. Experiment with other nuts if desired.
Nutrition
- Serving Size: 1 slice
- Calories: 380
- Sugar: 25g
- Sodium: 150mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 85mg