Description
Pistachio Carrot Cake is a delightful twist on a classic dessert, combining the sweetness of fresh carrots with the nutty crunch of pistachios. This moist cake is perfect for any occasion, whether it’s a spring gathering or an afternoon tea. With vibrant colors and irresistible flavors, it’s bound to become a favorite among family and friends. Easy to prepare, this recipe will impress both beginner and experienced bakers alike.
Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- 1 cup shredded carrots (about 2 medium carrots)
- ¾ cup unsalted pistachios, chopped
- 1 tsp baking powder
- 1 tsp cinnamon
- 3 large eggs (room temperature)
- ½ cup vegetable oil
- 1 tsp vanilla extract
- Pinch of salt
Instructions
- Preheat oven to 350°F (175°C). Grease two 9-inch round cake pans.
- In a bowl, whisk together flour, sugar, baking powder, cinnamon, and salt.
- Fold in shredded carrots and chopped pistachios until well mixed.
- In another bowl, beat eggs, oil, and vanilla until frothy. Gradually combine with dry ingredients; mix gently.
- Pour batter into prepared pans and bake for 25-30 minutes until golden brown.
- Cool cakes in pans for 10 minutes before transferring to wire racks to cool completely.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 18g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 50mg