Pistachio Carrot Cake Traybake
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Prep Time
30 mins
-
Cook Time
30 mins
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Cooling Time
1 hr
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Total Time
2 hrs
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Servings
20 slices
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Calories
200 kcal
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Course
Dessert
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Cuisine
International
Pistachio Carrot Cake Traybake
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Pistachio Carrot Cake Traybake with cream cheese buttercream frosting and decorated with Easter sprinkles and carrot-shaped chocolates, a incredibly indulgent dessert that is a perfect addition to your Easter dessert menu. It's really easy to make, with easily-available ingredients, and it's always a crowd-pleasing sweet treat with the whole family.
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Ingredients
For the sponge
- 300 g self-raising flour
- 1 teaspoon baking powder
- 250 ml vegetable oil
- 4 large eggs
- 100 g granulated sugar
- 100 g dark brown sugar
- 1 tablespoon ground cinnamon
- 1 tablespoon ground ginger
- ½ tablespoon mixed spice
- 200 g grated carrots
- 100 g chopped pistachios
For the cream cheese frosting
- 200 g icing sugar
- 100 g soft butter
- 100 g cream cheese
- 1 teaspoon vanilla extract
- ¼ cup edible Easter decorations
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Instructions
- Preheat the oven to 180 degrees Celsius (350 Fahrenheit),
- To make the sponge, add the eggs and sugar to a large mixing bowl, and use a hand mixer to beat them together until the mixture doubles its volume.
- Sift in the flour, add the baking powder, spices, chopped pistachios, oil and grated carrots (squeeze the liquid well).
- Use a spatula to combine all the ingredients into a uniform batter.
- Line a large baking tray with non-stick paper, transfer the batter and spread it in one even layer.
- Bake for 30 minutes.
- Remove the tray from the oven and allow the cake to cool down completely.
- To make the frosting, add the butter, cream cheese and vanilla extract to a large mixing bowl, and use a hand mixer to cream them well.
- Sift in the icing sugar, and beat again to a silky texture.
- Top the cooled sponge with the frosting, and decorate with the sprinkles and chocolates.
Notes
- Make sure to squeeze as much liquid from the grated carrots as you can, or the sponge will be too watery, and the texture will change greatly.
- It is crucial to allow the sponge to cool down completely before topping it with the cream cheese frosting, otherwise the frosting will melt and make a big mess.
- The cake does not need refrigeration, it can be stored at room temperature, the sponge will stay nice and light, as it does not have butter in.
Nutrition Information
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Calories
200kcal
(10%)
Carbohydrates
34g
(11%)
Protein
5g
(10%)
Fat
5g
(8%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
1g
Monounsaturated Fat
2g
Trans Fat
0.004g
Cholesterol
38mg
(13%)
Sodium
43mg
(2%)
Potassium
158mg
(5%)
Fiber
1g
(4%)
Sugar
21g
(42%)
Vitamin A
1816IU
(36%)
Vitamin C
1mg
(1%)
Calcium
45mg
(5%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 20slices
Amount Per Serving
Calories 200 kcal
% Daily Value*
| Calories | 200kcal | 10% |
| Carbohydrates | 34g | 11% |
| Protein | 5g | 10% |
| Fat | 5g | 8% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.004g | 0% |
| Cholesterol | 38mg | 13% |
| Sodium | 43mg | 2% |
| Potassium | 158mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 21g | 42% |
| Vitamin A | 1816IU | 36% |
| Vitamin C | 1mg | 1% |
| Calcium | 45mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
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