Pistachio Carrot Cake Fusion (Print Version)
# Ingredients:
→ Cake Base
01 -
140 g pistachios, chopped
02 -
3 cups finely grated carrot
03 -
4 large eggs
04 -
1 teaspoon vanilla extract
05 -
2 tablespoons honey
06 -
220 g brown sugar
07 -
200 g granulated sugar
08 -
310 ml vegetable oil
09 -
0.5 teaspoon ground cardamom
10 -
2 teaspoons ground cinnamon
11 -
0.5 teaspoon salt
12 -
2 teaspoons baking soda
13 -
260 g all-purpose flour
→ Pistachio Frosting
14 -
Chopped pistachios for garnish
15 -
2 tablespoons pistachio paste (optional)
16 -
0.5 teaspoon salt
17 -
500–625 g powdered sugar
18 -
96 g pistachio pudding mix
19 -
30 ml milk
20 -
225 g unsalted butter, room temperature
21 -
225 g cream cheese, softened
# Instructions:
01 -
Set your oven to 175°C and grease your 23x33 cm pan really well, making sure to cover every corner.
02 -
Start by cracking the eggs in a big bowl one at a time, whisking after each. Toss in the vanilla, honey, both sugars, and the oil. Stir until it looks all smooth and smells sweet.
03 -
In another bowl, shake together cardamom, cinnamon, salt, baking soda, and flour through a sifter or sieve so they’re airy and blended.
04 -
Gently add your dry mix into the wet stuff gradually, just until it comes together. Next, dump in the chopped pistachios and grated carrots. Fold gently so everything gets spread out evenly.
05 -
Pour your batter into the pan and spread it out. Slide it onto the middle oven rack and bake for 40–45 minutes. If a toothpick poked in the center comes out clean, you’re good.
06 -
Take the pan out once baked and just let it cool right in the pan. Hold off on any frosting until it’s totally cool.
07 -
Grab your mixer and beat cream cheese, butter, and milk until really creamy. Now add the salt, pistachio mix, and pistachio paste if you want a nutty punch. Keep mixing for a few minutes until it’s all blended.
08 -
Little by little, mix in powdered sugar. Add enough until it feels thick but easy to spread.
09 -
Once your cake is cool, slather on the pistachio frosting. Top it off with another shower of chopped pistachios.
# Notes:
01 -
Don’t frost until the cake is totally cool or your topping will melt and run.
02 -
Throw in a spoon of the pistachio paste if you want a boost of pistachio flavor.