Pistachio Carrot Cake with Cream Cheese Frosting

Name: Pistachio Carrot Cake with Cream Cheese Frosting
Total time: 1 h 30 min
Yield: 8 serving
Ingredients: 2 cups all-purpose flour; 2 teaspoons baking soda; 1/2 teaspoon salt; 1 teaspoon cinnamon; 3 large eggs; 1 3/4 cups sugar; 3/4 cup vegetable oil; 3/4 cup buttermilk; 2 teaspoons vanilla extract; 1/4 teaspoon almond extract; 2 1/2 cups freshly grated carrot; 1 8-ounce can crushed pineapple, drained; 1 cup shredded coconut; 3/4 cup chopped pistachios; 2 8-ounce blocks cream cheese; 1/2 cup unsalted butter; 2 1/2 cups powdered sugar; 1 teaspoon vanilla extract; 2/3 cup finely chopped pistachios

User Reviews

5.0

129 reviews

Excellent

Total Time
1 hr 30 mins
Servings
8
Course
Dessert
Cuisine
American

Pistachio Carrot Cake with Cream Cheese Frosting

Iris Warren

Report

Perfect for any time of day, this recipe delivers great flavor effortlessly.

Share:

I Made This!

96 people made this

Print

27 people printed this

Save this

77 people saved this

Ingredients

Servings

2 cups all-purpose flour
2 teaspoons baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
3 large eggs lightly beaten
1 3/4 cups sugar
3/4 cup vegetable oil
3/4 cup buttermilk
2 teaspoons vanilla extract
1/4 teaspoon almond extract
2 1/2 cups freshly grated carrot
1 8-ounce can crushed pineapple, drained
1 cup shredded coconut
3/4 cup chopped pistachios I like using roasted, unsalted ones!

cream cheese frosting

2 8-ounce blocks cream cheese
1/2 cup unsalted butter
2 1/2 cups powdered sugar
1 teaspoon vanilla extract
2/3 cup finely chopped pistachios

Add to Shopping List

Instructions

Preheat the oven to 350 degrees F. Grease (or spray with nonstick baking spray!) three 9-inch cake pans (or the ones I used were a 7 cup on top and an 8 cup on the bottom!). I'm obsessed with these carrot cake ones!
In a bowl, whisk together the flour, baking soda, salt and cinnamon.
In the bowl of your electric mixer, beat the eggs and sugar together until combined. beat in the oil, buttermilk and vanilla and almond extract until combined. Beat in the dry ingredients until just combined. Use a spatula to fold in the carrot, pineapple, coconut and pistachios.
Drive the batter evenly between the 2 pans. Bake for 25 to 30 minutes, or until golden brown and the center is set. Let the cake cool completely.
For the cake in this pan, I like to do a layer of frosting in the center and then a light layer on the outsides, leaving the top plain. Sprinkle the top with powdered sugar before serving!

cream cheese frosting

Beat the cream cheese and butter together until creamy. Beat in the sugar until combined. Beat in the vanilla extract. Fold in the pistachios. Frost the cooled cake! I like to pop the cake in the fridge because we love cold cake!