Name: Pistachio Carrot Cake – A Fun Twist on a Classic Favorite
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Cuisine: American
Ingredients: 2 cups all-purpose flour; 1 1/2 teaspoons baking powder; 1 teaspoon baking soda; 1 teaspoon cinnamon; 1/2 teaspoon nutmeg; 1/2 teaspoon salt; 3 large eggs; 1 cup granulated sugar; 1/2 cup brown sugar; 3/4 cup vegetable oil; 1 teaspoon vanilla extract; 2 cups grated carrots; 3/4 cup chopped pistachios (plus extra for topping); 8 oz cream cheese, softened; 1/2 cup unsalted butter, softened; 2 cups powdered sugar; 1 teaspoon vanilla extract

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If you’re a fan of carrot cake, but want to take it up a notch, this pistachio carrot cake is a game changer! It’s incredibly moist, packed with warm spices, crunchy pistachios, and topped with a rich cream cheese frosting. The nutty flavor of pistachios adds a subtle sweetness that pairs beautifully with the spiced carrot cake. Whether you’re making it for a special occasion or just because, this unique cake is sure to impress!

Why You’ll Love This Recipe

A unique twist on traditional carrot cake – The pistachios add an unexpected but delicious crunch.
Perfectly spiced – Cinnamon, nutmeg, and ginger give it that cozy, warm flavor.
Moist and tender – Thanks to grated carrots and a touch of oil.
Great for any occasion – Whether it’s Easter, birthdays, or a weekend treat.

Ingredients You’ll Need

You’ll find the full list of ingredients below, but here’s a quick peek at what you’ll need:

Carrots – Freshly grated for the best texture.
Pistachios – Chopped and mixed into the batter for a nutty crunch.
Flour, sugar, eggs – The essentials for a soft and fluffy cake.
Spices – Cinnamon, nutmeg, and ginger for that signature carrot cake flavor.
Cream cheese frosting – The perfect finishing touch.

Step-by-Step Directions

Prep the Oven and Pans

Preheat your oven to 350°F. Grease and line two 8-inch cake pans with parchment paper.

Mix the Dry Ingredients

In a large bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Set aside.

Prepare the Wet Ingredients

In another bowl, beat together eggs, sugar, oil, and vanilla extract until well combined. Stir in the grated carrots and chopped pistachios.

Combine and Bake

Gradually fold the dry ingredients into the wet, mixing until just combined. Divide the batter evenly between the prepared cake pans. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.

Cool and Frost

Let the cakes cool completely before layering with cream cheese frosting. Sprinkle extra chopped pistachios on top for a beautiful finish.

Expert Tips and Tricks

Use freshly grated carrots – They keep the cake moist and flavorful.
Toast the pistachios – It enhances their natural nuttiness.
Chill before serving – The flavors develop even better when the cake rests in the fridge.

Recipe Variations and Possible Substitutions

Add coconut – A little shredded coconut adds extra texture.
Make it dairy-free – Use dairy-free cream cheese for the frosting.
Turn it into cupcakes – Bake in muffin tins for about 18-20 minutes.

Serving and Pairing Suggestions

Drizzle with honey – A touch of honey complements the nuttiness.
Serve with coffee or tea – The warm spices pair perfectly with a cup of tea.
Top with crushed pistachios – For extra crunch and a beautiful presentation.

Storage and Reheating Tips

Room temp – Store unfrosted cake at room temp for 1 day.
Fridge – Keep in an airtight container for up to 5 days.
Freeze – Wrap tightly and freeze for up to 2 months.

Frequently Asked Questions

Can I make this cake ahead of time?

Yes! Bake the cake layers a day in advance and frost when ready to serve.

Do I have to use pistachios?

No, but they add great texture! You can swap them for walnuts or pecans.

Does this cake need to be refrigerated?

Yes, since it has cream cheese frosting, it’s best stored in the fridge.

Can I make this into a loaf cake?

Absolutely! Just bake in a 9×5-inch loaf pan and increase the bake time to 45-50 minutes.

Conclusion

This pistachio carrot cake is the perfect way to upgrade a classic dessert. It’s moist, flavorful, and packed with the perfect balance of warm spices and nutty crunch. Whether you’re baking for a special event or just treating yourself, this cake is sure to be a hit!

Pistachio Carrot Cake – A Fun Twist on a Classic Favorite

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This Pistachio Carrot Cake is a delicious twist on the classic carrot cake, featuring the warm flavors of cinnamon, nutmeg, and ginger, combined with the nutty crunch of pistachios. It’s moist, perfectly spiced, and topped with a rich cream cheese frosting. Whether for Easter, birthdays, or just because, this cake is sure to impress!

Author: Touria Elkoudssi
Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutes
Yield: 12–14 servings 1x
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Instructions

Prep the Oven and Pans: Preheat your oven to 350°F. Grease and line two 8-inch cake pans with parchment paper.
Mix the Dry Ingredients: In a large bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Set aside.
Prepare the Wet Ingredients: In another bowl, beat together eggs, granulated sugar, brown sugar, oil, and vanilla extract until well combined. Stir in the grated carrots and chopped pistachios.
Combine and Bake: Gradually fold the dry ingredients into the wet ingredients, mixing until just combined. Divide the batter evenly between the prepared cake pans. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
Cool and Frost: Let the cakes cool completely before layering with cream cheese frosting. Sprinkle extra chopped pistachios on top for garnish.