Pistachio Carrot Cake
This three-layer carrot cake has a rich, appetizing appearance, and with the addition of pistachios, it’s a delicious departure from the norm.
Keywords
- Pistachio Carrot Cake
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 au.subzero-wolf.com.
Cooking tools:
- Stand mixer
- Sifter
- Cake pan
- Bread knife
- Offset spatula
- Oven
- Mixing bowl
- Parchment paper
- Serving platter
- Refrigerator
- Toothpick
- Plastic wrap
Ingredients
- 1¾ cups plus 2 tablespoons (3¾ sticks) unsalted butter, room temp
- 3 cups firmly packed brown sugar
- 1½ teaspoons kosher salt
- 1½ teaspoons vanilla
- 6 large eggs
- 3¾ cups all-purpose flour
- 4½ teaspoons baking powder
- 1 teaspoon cinnamon
- 4½ cups finely grated carrots
- 1½ cup pistachios, toasted, cooled, and finely ground
- 36 ounces cream cheese
- 2¼ cups butter (4½ sticks), room temperature
- 4½ cups powdered sugar
- 1 teaspoon vanilla extract
- 2 cups pistachios, toasted, cooled, chopped into medium pieces
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