Pistachio Carrot Cake Easy (Print Version)
# Ingredients:
→ Cake
01 -
260 g all-purpose flour
02 -
2 teaspoons baking soda
03 -
0.5 teaspoon salt
04 -
2 teaspoons ground cinnamon
05 -
0.5 teaspoon ground cardamom
06 -
300 ml vegetable oil
07 -
200 g granulated sugar
08 -
200 g brown sugar
09 -
2 tablespoons honey
10 -
1 teaspoon vanilla extract
11 -
4 large eggs
12 -
3 cups grated carrot
13 -
1 cup pistachios, chopped
→ Pistachio Frosting
14 -
225 g cream cheese, softened
15 -
225 g unsalted butter, room temperature
16 -
2 tablespoons milk
17 -
1 package (96 g) pistachio pudding mix
18 -
520–650 g powdered sugar
19 -
0.5 teaspoon salt
20 -
2 tablespoons pistachio paste
21 -
Chopped pistachios, for garnish
# Instructions:
01 -
Preheat oven to 175°C. Grease a 23x33 cm baking dish thoroughly.
02 -
In a large mixing bowl, whisk together vegetable oil, granulated sugar, brown sugar, honey, and vanilla extract until smooth. Add eggs individually, mixing well after each addition.
03 -
In a separate bowl, sift together all-purpose flour, baking soda, salt, cinnamon, and cardamom.
04 -
Gradually mix the dry ingredients into the wet mixture just until combined.
05 -
Gently fold in grated carrot and chopped pistachios until evenly incorporated.
06 -
Pour batter into the prepared baking dish and bake for 40–45 minutes or until a toothpick inserted in the center emerges clean.
07 -
Remove from oven and allow the cake to cool fully in the pan before frosting.
08 -
In a clean bowl, beat cream cheese, butter, and milk until smooth. Add pistachio pudding mix, pistachio paste (if using), and salt. Beat for 3–4 minutes until thoroughly combined.
09 -
Gradually mix in powdered sugar until desired thick yet spreadable consistency is achieved.
10 -
Spread frosting evenly over the cooled cake. Top with additional chopped pistachios for garnish.
# Notes:
01 -
Ensure cake is completely cool before applying frosting to prevent melting.