Pistachio Carrot Cake with Creamy Frosting

Name: Pistachio Carrot Cake with Creamy Frosting
Prep time: 25 min
Cook time: 45 min
Total time: 1 h 10 min
Cuisine: United States
Ingredients: 250 g of carrots (finely grated); 60 g of pistachios (crushed, unsalted); 200 g of flour; 3 eggs; 120 g of turbinado sugar; 100 ml of vegetable oil; 1 tsp of ground cinnamon; 1 packet of baking powder; 1 pinch of salt; 150 g of cream cheese; 40 g of unsalted butter (softened); 60 g of powdered sugar; 60 g of marzipan (shaped into little carrots)

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This pistachio carrot cake recipe pairs the incomparable moistness of carrot cake with the delicate crunch of pistachios. Its fresh cream cheese frosting balances the sweetness of the spices for an indulgent result. Ideal for a convivial brunch or an afternoon snack with a nice hot tea.

Total time: 1 h 10
Prep: 25 min
Cook: 45 min
Rest: 55 min
Difficulty: Medium
Per person: €1.20

By the CookinBreak team

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Nutrition facts

per serving · estimate

395kcal

Protein6 g6%
Carbs39 g39%
Fat24 g55%
Fiber3 g

Share of each nutrient in the calories of one serving.

Good to know

Chef's tip

Grate your carrots with a fine grater rather than a coarse one: they will melt into the cake while baking without releasing excess water, which gives an incredibly tender crumb without weighing the cake down.

Freezing : Can you freeze this recipe?

Yes

Works very well. Without frosting, up to 3 months tightly wrapped. With frosting, 1 to 2 months. Thaw slowly in the refrigerator.

Storage : How long does it keep?

Keeps 2 to 3 days max in the refrigerator in an airtight container (frosting).

Making ahead : Can you make it the day before?

Yes

The cake can be prepared the day before and kept chilled. The frosting can be added just before serving or kept separately.

Reheating : How do you reheat it?

Not relevant. Eaten at room temperature or chilled. Reheating not recommended (alters texture and frosting).

Variations

Replace half of the flour with pistachio powder to boost the green pistachio flavor in the crumb.
Dairy-free version: use a quality plant-based margarine and a plant-based spreadable cream cheese for the frosting.
Add unwaxed orange zest to the batter for a tangy note that enhances the cinnamon.

Mistakes to avoid

Frosting the carrot cake while it is still warm, which would make the cream cheese melt and run immediately.
Over-squeezing the grated carrots, because their natural moisture guarantees the cake's tender texture.
Overworking the batter after adding the flour, which would develop the gluten and make the crumb dense instead of airy.

Frequently asked questions

Can I use pre-grated store-bought carrots?

It is best to grate fresh carrots. Store-bought ones are often too dry and seasoned, which would alter the moistness and natural sweet flavor of your cake.

Should I toast the pistachios before folding them in?

A quick toasting of 8 min in the oven at 150°C multiplies the aromas and preserves the crunch of the pistachios in the heart of the tender crumb.

What cheese should I use if I can't find cream cheese?

You can use regular spreadable cream cheese such as Philadelphia, or an equal mix of mascarpone and drained fromage blanc for a firm hold.

Why is my cake too wet in the middle?

A grater that is too coarse or a baking time that is too short is often the cause. Extend the baking by 5 to 10 min, covering the top with a sheet of aluminum foil.