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Pistachio Carrot Cake

Pistachio Carrot Cake

The ultimate comfort food, Pistachio Carrot Cake combines moist layers of spiced carrot cake with crunchy pistachios, finished with creamy frosting. This easy-to-make cake will be the star of your spring gatherings!
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Servings: 8 servings
Course: Desserts
Cuisine: American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups All-purpose flour
  • 2 teaspoons Baking soda
  • 1/2 teaspoon Salt
  • 1 teaspoon Cinnamon
  • 3 large Eggs slightly 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 18-ounce can Crushed pineapple drained
  • 1 cup Shredded coconut
  • 3/4 cup Chopped pistachios I like using roasted, unsalted ones!
  • 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

Equipment

  • Oven
  • Grater
  • Mixing Bowl
  • Baking Sheet
  • Chef's Knife
  • Frying Pan
  • Whisk

Method
 

  1. Preheat your oven to 350 degrees F and grease three 9-inch cake pans. In a bowl, whisk together the flour, baking soda, salt, and cinnamon.
  2. In the bowl of your electric mixer, beat the eggs and sugar together until combined. Then, beat in the oil, buttermilk, and vanilla and almond extracts until well combined.
  3. Beat in the dry ingredients until just combined. Use a spatula to fold in the carrots, pineapple, coconut, and pistachios.
  4. Drive the batter evenly between the two pans and bake for 25 to 30 minutes until golden brown and the center is set. Let the cake cool completely.
  5. For the frosting, beat the cream cheese and butter together until creamy. Beat in the powdered sugar and vanilla until well combined, then fold in the pistachios.
  6. Frost the cooled cake, adding a layer of frosting in the center and on the sides, and sprinkle with powdered sugar before serving!

Notes

  • Tip 1: Store leftovers in an airtight container in the fridge for freshness.
  • Tip 2: You can freeze the cake layers for up to a month.
  • Tip 3: This cake goes wonderfully with tea or coffee!
  • Tip 4: Serve slices with fresh fruits for extra flavor.
  • Tip 5: Feel free to experiment with spices for more depth!