I decided to switch things up so we could enjoy some veggies today!
In pistachio carrot cake form. OF COURSE.
I was hesitant about carrot cake until about ten years ago. It must have been at my bridal shower where I had a few carrot cupcakes and was instantly sold. The real draw for me was the cream cheese frosting — I’m a little obsessed with it and it can turn any cake into something magical.
These days I often dream up desserts based on cream cheese frosting first, then build the cake around it. That approach changed everything for this recipe.
The biggest upgrade here, though, is the pistachios.
I’ve grown to love pistachios and use them in so many recipes now. Adding them to this carrot cake — both in the batter and folded into the cream cheese frosting — makes a huge difference. The result is a cake that’s distinctly pistachio-forward while still honoring the classic carrot cake flavors.
To keep things interesting I added pineapple, coconut and a bit of spice to the batter. Altogether it’s moist, flavorful and has a lovely crunch from the pistachios. The coconut is a personal favorite element — it adds texture and depth.
Next week I’ll be sharing a handful of Easter-worthy recipes, including a loaded scalloped potato, a creative deviled egg, a stellar quiche and a banana cream pie. I considered a ham but usually let others handle that while I take all the cheesy potatoes.
Back to the cake: I don’t usually fuss over perfectly frosted layer cakes. This one is forgiving — a modest amount of frosting keeps it balanced so the cake itself shines. I prefer a simple styling: a layer of frosting in the middle, a light coating on the sides, and the top left plain with a dusting of powdered sugar just before serving.
The cake is moist, fragrant with warm spice, and filled with texture from the carrots, coconut and chopped pistachios. It’s a crowd-pleaser and looks especially charming when baked in a decorative pan — I’m a fan of specialty Nordic Ware pans, and one inspired me to make this carrot cake this year.
Pistachio Carrot Cake with Cream Cheese Frosting
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Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking soda
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 3 large eggs, lightly beaten
- 1 3/4 cups sugar
- 3/4 cup vegetable oil
- 3/4 cup buttermilk
- 2 teaspoons vanilla extract
- 1/4 teaspoon almond extract
- 2 1/2 cups freshly grated carrot
- 1 8-ounce can crushed pineapple, drained
- 1 cup shredded coconut
- 3/4 cup chopped pistachios
cream cheese frosting
- 2 8-ounce blocks cream cheese
- 1/2 cup unsalted butter
- 2 1/2 cups powdered sugar
- 1 teaspoon vanilla extract
- 2/3 cup finely chopped pistachios
Instructions
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Preheat the oven to 350°F. Grease three 9-inch cake pans (or use a 7-cup pan on top and an 8-cup pan on the bottom). Spray with nonstick baking spray if desired.
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In a bowl, whisk together the flour, baking soda, salt and cinnamon.
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In the bowl of an electric mixer, beat the eggs and sugar until combined. Beat in the oil, buttermilk, vanilla and almond extract. Add the dry ingredients and beat until just combined. Fold in the grated carrot, drained crushed pineapple, shredded coconut and chopped pistachios with a spatula.
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Divide the batter evenly between the pans. Bake for 25 to 30 minutes, or until golden brown and a toothpick inserted in the center comes out clean. Let the cakes cool completely.
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For a decorative pan, place a layer of frosting between layers and apply a light coat around the sides, leaving the top mostly plain. Dust with powdered sugar before serving.
cream cheese frosting
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Beat the cream cheese and butter until smooth. Add the powdered sugar and beat until combined, then beat in the vanilla. Fold in the finely chopped pistachios. Frost the cooled cake and chill briefly if you prefer cold cake.
Notes
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