Carrot and Pistachio Cake Recipe | Simple Carrot Cake
Inspired by the flavours of halwa, this carrot and pistachio cake is swirled through with cream cheese and topped with pistachio frosting.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at thehappyfoodie.co.uk.
Cooking tools:
- Cake pan
- Grater
- Microplane
- Cooling rack
- Skewer
- Offset spatula
- Sifter
- Oven
- Mixing bowl
- Whisk
- Saucepan
- Parchment paper
- Serving platter
- Cake board
Ingredients
- 75g (5 Tbsp) butter, melted, plus extra for greasing
- 100g (¾ cup) plain (all-purpose) flour, plus extra for dusting
- 100g (¾ cup) wholemeal (wholewheat) flour
- 1 tsp baking powder
- ½ tsp bicarbonate of soda (baking soda)
- ½ tsp salt
- ¼ tsp freshly grated nutmeg
- 300g (10½oz) carrots, peeled
- 100ml (7 Tbsp) sunflower oil
- 150g (¾ cup) light muscovado (light brown) sugar
- zest and juice of 1 large orange
- 1 tsp vanilla extract
- 4 eggs
- 100g (about 1 cup) finely chopped pistachios
- 125g (generous ½ cup) cream cheese
- 50g (5 Tbsp) pistachio paste (optional)
- 150g (scant ¾ cup) cream cheese, at room temperature
- 100ml (7 Tbsp) double (heavy) cream
- 25g (2¾ Tbsp) icing (confectioners’) sugar
- 50g (5 Tbsp) pistachio paste
- 50g (about ½ cup) pistachio nibs or chopped pistachios
- edible flowers (optional)
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