Description
Pistachio Carrot Cake is a delightful fusion of flavors that brings together the sweetness of carrots and the crunch of pistachios. This moist, fluffy cake is perfect for any occasion, from casual gatherings to festive celebrations. Each slice offers a unique combination of textures and tastes that will leave your guests asking for more. With its vibrant colors and delicious aroma, this cake is not just a treat for the taste buds but also a feast for the eyes.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 2 cups grated carrots (about 4 medium carrots)
- 1 cup shelled pistachios, roughly chopped
- 2 tsp baking powder
- 1 tsp ground cinnamon
- 1 cup vegetable oil (or coconut oil)
- 4 large eggs
- 2 tsp vanilla extract
- 1/2 tsp salt
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large bowl, whisk together flour, baking powder, cinnamon, and salt.
- In another bowl, beat sugar and eggs until fluffy. Gradually add vegetable oil and vanilla extract until smooth.
- Gently fold in grated carrots and chopped pistachios.
- Divide batter into prepared pans and smooth tops.
- Bake for 25-30 minutes or until a toothpick comes out clean. Cool in pans for 10 minutes before transferring to wire racks.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (85g)
- Calories: 360
- Sugar: 23g
- Sodium: 200mg
- Fat: 20g
- Saturated Fat: 2g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 55mg