Pistachio Carrot Cake with Cream Cheese Frosting
User Reviews
5
Pistachio Carrot Cake with Cream Cheese Frosting
Description
The Pistachio Carrot Cake with Cream Cheese Frosting features a blend of grated carrots, crushed pineapple, coconut, and roasted pistachios within a spiced batter that includes cinnamon and almond extract. Incorporated wet ingredients such as eggs, sugar, vegetable oil, and buttermilk create a moist crumb once baked. The cake bakes in two pans to yield distinct layers, cooled before applying a rich cream cheese frosting prepared from cream cheese, butter, powdered sugar, and vanilla extract. Finely chopped pistachios garnish the frosting for added texture and a nutty accent. The pineapples contribute subtle sweetness and moisture, complementing the traditional carrot cake components.
The flavor profile offers a gentle spice from cinnamon and almond essence, with a tender but structured texture supported by the combination of nuts and coconut. Finished cakes are assembled with frosting layers, adding creamy sweetness while leaving the top plain and dusted lightly with powdered sugar. This cake works well as a centerpiece dessert for family gatherings or special occasions.
Adapted slightly from myrecipes, the method advises greasing cake pans and using nonstick spray to facilitate removal. Pans of different sizes can be used as noted but baking times should be monitored to avoid overbaking. The cream cheese frosting should be whipped until smooth and spread evenly.
Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking soda
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 3 egg lightly beaten, large
- 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 carrot freshly grated
- 1 crushed pineapple 8-ounce can, drained
- 1 cup coconut shredded
- 3/4 cup pistachio I like using roasted, unsalted ones!, chopped
cream cheese frosting
- 2 cream cheese 8-ounce blocks
- 1/2 cup butter unsalted
- 2 1/2 cups powdered sugar
- 1 teaspoon vanilla extract
- 2/3 cup pistachio finely chopped
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!
Notes
- Use roasted, unsalted pistachios chopped for distinct nutty flavor and texture in the cake and frosting.
- Pineapple should be well drained to prevent excess moisture affecting the cake structure.
- The cream cheese frosting is best spread after the cake layers have cooled completely to avoid melting.
- Chilling the assembled cake before slicing helps maintain clean cuts and better presentation.
User Reviews
Overall Rating
5
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