Name: Pistachio Carrot Cake
Prep time: 20 min
Cook time: PT-484681H3M6S
Total time: 1 h
Cuisine: American
Ingredients: 2 cups grated carrots (finely grated); 1 cup roasted, unsalted pistachios (chopped); 2 cups all-purpose flour; 1 cup brown sugar; 1 cup granulated sugar; 3 large eggs; 1 tsp baking soda; 2 tsp cinnamon; ½ cup olive oil; 8 oz cream cheese (for frosting); ¼ cup butter (for frosting); 2-3 cups powdered sugar (for frosting)

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If you’re someone who loves carrot cake but wants to shake things up just a little, then this Pistachio Carrot Cake is going to be your new go-to dessert. It’s got all the cozy, comforting elements of the classic carrot cake—think moist layers, spiced goodness, and those tender carrots— but with a delightful twist. The addition of pistachios gives it a lovely nutty crunch and a subtly sweet flavor that pairs beautifully with the rich cream cheese frosting. Trust me, this cake will be the star of any dessert table!

Why You’ll Love This Recipe?

This Pistachio Carrot Cake is a true crowd-pleaser. The flavor balance is just right: the earthiness of the pistachios, the natural sweetness of the carrots, and the warmth from the cinnamon all come together in the most delightful way. It’s a perfect dessert for anyone who loves a nutty surprise in their cake but still craves that comforting, classic carrot cake taste. Plus, the cream cheese frosting is a game-changer—smooth, tangy, and the ideal complement to the cake’s flavor.

Ingredients

Here’s a look at the main ingredients you’ll need to make this delicious Pistachio Carrot Cake:

Carrots
Pistachios (roasted, unsalted)
All-purpose flour
Brown sugar
Granulated sugar
Eggs
Baking soda
Cinnamon
Olive oil
Cream cheese (for frosting)
Butter (for frosting)

The full list of ingredients is below, but these are the stars of the show that really elevate this carrot cake to the next level.

Directions

Step 1: Prepare the Pistachios and Carrots

Start by grating the carrots finely. You want them to blend into the cake batter easily, so grate them small enough to become tender as they bake. Next, chop the pistachios roughly. You want some chunks in there for texture, but not huge pieces that might make the cake uneven.

Step 2: Mix the Dry Ingredients

In a medium-sized bowl, whisk together the all-purpose flour, baking soda, cinnamon, and a pinch of salt. This mixture will give your cake the perfect amount of rise and spice.

Step 3: Mix the Wet Ingredients

In a large mixing bowl, whisk together the brown sugar, granulated sugar, and eggs until smooth. Then, slowly stream in the olive oil while continuing to whisk. The oil will keep the cake nice and moist, giving it that tender crumb. Once combined, fold in the grated carrots and chopped pistachios.

Step 4: Combine Wet and Dry Ingredients

Slowly add the dry ingredients to the wet ingredients, stirring gently until just combined. Be careful not to overmix, as you want the cake to remain light and fluffy. The batter will be thick and slightly lumpy—that’s exactly what you want.

Step 5: Bake the Cake

Preheat your oven to 350°F (175°C) and grease and flour two 9-inch round cake pans. Divide the batter evenly between the pans and smooth the tops with a spatula. Bake for about 30-35 minutes, or until a toothpick inserted into the center of the cakes comes out clean. Let the cakes cool in the pans for about 10 minutes before transferring them to wire racks to cool completely.

Step 6: Make the Cream Cheese Frosting

While your cakes are cooling, make the frosting! In a large bowl, beat the softened cream cheese and butter together until smooth and creamy. Gradually add the powdered sugar, a little at a time, until it’s all incorporated and the frosting is thick and fluffy. If you prefer a little tang, you can add a small splash of vanilla extract or lemon juice to balance the sweetness.

Step 7: Frost the Cake

Once the cakes are completely cool, spread a generous layer of cream cheese frosting on top of the first cake layer. Place the second cake layer on top and frost the top and sides with the remaining frosting. For an extra special touch, sprinkle a few chopped pistachios on top of the cake for decoration.

Step 8: Serve and Enjoy

Slice it up and serve! You’ve got a moist, nutty, and utterly delicious Pistachio Carrot Cake that’s sure to impress your guests or satisfy any sweet tooth. It’s perfect for birthdays, holidays, or just because.

Expert Tips and Tricks

Use Fresh Carrots: Freshly grated carrots have a higher moisture content than pre-grated ones, which will keep your cake moist and tender.
Toast the Pistachios: If you have the time, toasting the pistachios before adding them to the batter will bring out their nutty flavor even more. Just toast them in a dry pan for a few minutes, then let them cool before chopping.
Don’t Overmix: When you combine the dry and wet ingredients, be sure not to overmix the batter. Overmixing can result in a dense, heavy cake.
Room Temperature Ingredients: Make sure your eggs, butter, and cream cheese are at room temperature for the best texture in both the cake and frosting.

Recipe Variations and Possible Substitutions

Gluten-Free Version: Swap the all-purpose flour for a 1:1 gluten-free flour blend. Make sure your baking soda is gluten-free as well.
Dairy-Free: To make the cake dairy-free, use a dairy-free cream cheese substitute and dairy-free butter. You can also substitute the eggs with flax eggs if needed.
Different Nuts: If you prefer, you can replace the pistachios with walnuts or pecans. Each of these nuts will bring a slightly different flavor, but they’ll all complement the carrots beautifully.
Carrot Cake Cupcakes: If you prefer cupcakes over a layered cake, this recipe works perfectly as a batch of cupcakes. Just fill cupcake liners about 2/3 full and bake for 18-20 minutes.

Serving and Pairing Suggestions

This Pistachio Carrot Cake is perfect on its own, but if you’re looking to get a little fancier, pair it with a cup of hot chai tea, coffee, or even a glass of dessert wine. For a more decadent treat, serve it with a scoop of vanilla ice cream or some whipped cream on the side. It’s a dessert that can easily take center stage on any table, so feel free to get creative with your pairings!

Storage and Reheating Tips

Fridge: Store any leftover cake in an airtight container in the fridge for up to 4-5 days. The cake will stay moist, and the flavors will continue to meld as it sits.
Freezing: This cake freezes beautifully! Slice the cake into individual pieces and wrap them tightly in plastic wrap and foil. Freeze for up to 2-3 months. To reheat, simply thaw in the fridge overnight and enjoy at room temperature.
Reheating: If you prefer to serve it warm, microwave individual slices for 15-20 seconds, or reheat in the oven at 350°F for about 10 minutes.

4 FAQs

Can I make this cake ahead of time?
Absolutely! This cake is perfect for making in advance. Just store it in the fridge, and it’ll stay fresh for a few days.
Can I make the frosting in advance?
Yes, you can make the frosting ahead of time. Store it in an airtight container in the fridge for up to 3 days. Just give it a quick mix before spreading it on the cake.
Can I add coconut to the cake?
Yes, shredded coconut is a great addition to this cake! Just fold about 1/2 cup into the batter along with the pistachios for an added layer of flavor.
Is this cake okay to make as cupcakes?
Yes! You can use this recipe to make cupcakes. Just bake them for 18-20 minutes, and they’ll be perfect. Frost them with the cream cheese frosting and enjoy!

Conclusion

Pistachio Carrot Cake is the perfect combination of nutty, sweet, and spiced, and it’s guaranteed to be a hit with anyone who tries it. It’s a fresh take on a classic carrot cake, and the creamy frosting ties everything together in the most delicious way. Whether you’re serving it for a special occasion or just because, this cake is sure to wow everyone with its flavor and texture. Enjoy!

Pistachio Carrot Cake

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Author: Emily
Prep Time: 20 minutes
Cook Time: 30-35 minutes
Total Time: 1 hour (including cooling time)
Yield: 10 servings 1x
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

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Description

Pistachio Carrot Cake combines the warm, comforting flavors of classic carrot cake with a delightful twist of roasted pistachios. The result is a moist, nutty cake topped with rich cream cheese frosting. It’s the perfect dessert for any occasion and is sure to impress with its unique flavor and texture.

Instructions

Prepare the Pistachios and Carrots: Grate the carrots finely and chop the pistachios into rough pieces, leaving some chunks for texture.
Mix the Dry Ingredients: In a medium-sized bowl, whisk together the flour, baking soda, cinnamon, and a pinch of salt.
Mix the Wet Ingredients: In a large bowl, whisk together the brown sugar, granulated sugar, and eggs. Slowly stream in the olive oil while mixing. Then fold in the grated carrots and chopped pistachios.
Combine Wet and Dry Ingredients: Gradually add the dry ingredients into the wet mixture, stirring gently to combine.
Bake the Cake: Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. Divide the batter evenly between the pans and bake for 30-35 minutes, or until a toothpick comes out clean.
Make the Cream Cheese Frosting: Beat the cream cheese and butter together until smooth. Gradually add powdered sugar until the frosting is thick and creamy. Optionally add a splash of vanilla or lemon juice for extra tang.
Frost the Cake: Once the cakes are completely cool, frost the first layer with cream cheese frosting. Top with the second cake layer and cover the entire cake with frosting. Garnish with additional chopped pistachios if desired.
Serve and Enjoy: Slice and serve your delicious Pistachio Carrot Cake. Enjoy it with a cup of tea or coffee!