Pistachio Carrot Cake Recipe
The crumb in this stunning pistachio carrot cake is impossibly tender and flavourful, and the pistachios shine through in harmony with the sweet carrot and sultana flavours.
Servings: 12 slices
Equipment
- 2 20cm round baking tins
- Greaseproof paper
- Small heatproof bowl
- Spatula
Ingredients
Pistachio carrot cake sponge
- 200 g golden caster sugar
- 175 g salted butter softened
- 2 medium free range eggs
- 1 tsp vanilla extract
- 100 g wholemeal self-raising flour
- 100 g white self-raising flour
- 1 tsp mixed spice
- 150 g carrot grated
- 200 g pistachios
- 100 g sultanas
White chocolate cream cheese frosting
- 500 g icing sugar (powdered sugar)
- 200 g salted butter softened
- 165 g full fat cream cheese chilled
- 1 tbsp lemon juice (half a lemon)
- 100 g white chocolate melted
- 50 g pistachio slivers
Instructions
Make the pistachio carrot cake sponges
- Grease two 7-inch round baking tins and line the bases with greaseproof paper. Preheat the oven to 180C (160C fan).
- Measure the golden sugar and softened butter into a large bowl. Beat with an electric whisk until combined and creamy.
- Add the eggs and whisk again.
- Add the flour and mixed spice and fold through with a spoon or silicone spatula.
- Add the grated carrot, roughly chopped pistachios and sultanas. Fold through.
- Share the mixture between the two prepared tins and bake for 30 minutes or until the sponge springs back when a finger is pressed lightly on top.
- Transfer to a wire rack and allow to cool completely.
Make the white chocolate cream cheese frosting
- Melt the white chocolate in a small heatproof bowl in the microwave in 15 second bursts. Set aside to cool.
- Sift the icing sugar into a large bowl and add the soften butter, cream cheese and lemon juice. Whisk until well combined.
- Add the white chocolate and continue to beat until light and creamy.
Assemble your pistachio carrot cake
- Place the first sponge on a board and cover with about 1/3 of the frosting.
- Place the other sponge on top and use the remaining frosting to cover the top and sides of the cake.
- Sprinkle with pistachio slivers on top and the sides to finish.
Nutrition
Calories: 761kcal | Carbohydrates: 90g | Protein: 9g | Fat: 43g | Saturated Fat: 22g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 14g | Trans Fat: 1g | Cholesterol: 110mg | Sodium: 273mg | Potassium: 442mg | Fiber: 5g | Sugar: 70g | Vitamin A: 3183IU | Vitamin C: 3mg | Calcium: 78mg | Iron: 2mg
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