Pistachio Carrot Cake - I got one request to make this cake. We normally added walnuts or pecans into carrot cake, but we’re using pistachio nuts instead. I’ve alter this recipe a little from those I had made in the past, it turned out super moist and fluffy. You can store it in the fridge for 3-4 days, the cake will still be soft and moist. I hope you’re inspired and give this cake a try. Enjoy!
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Ingredients:
(3) 6 inch round pans
100g [¾ cup] pistachio nuts
- 80g [ ½ cup] used for the cake
- 10g [1 tbsp] used for the frosting cake cover
- 10g [1 tbsp] used for the deco
• Carrot Cake
160g [1¼ cups] all-purpose flour
5g [1 tsp] baking soda
3g [½ tsp] baking powder
2g [½ tsp] salt
3g [1½ tsp] grd cinnamon
1g [½ tsp] grd nutmeg
100g [1 cup] caster sugar
100g [1 cup] light brown sugar
3 large eggs ***
120g [½ cup] light oil
1 tsp vanilla extract
200g [2 cups] shredded carrots
80g [½ cup] pistachio nuts
***EGG SUBSTITUTE: 180g [¾ cup] plain yogurt
• Cream Cheese Frosting
226g [1 cup] cream cheese
40g [⅓ cup] powdered sugar
360g [1½ cup] whipping cream
10g [1 tbsp] pistachio nuts, crushed
syrup [1 tbsp sugar + 2 tbsp hot water]
• Deco
10g [1 tbsp] pistachio nuts, crushed
Candied carrot strips (optional)
Instrucitons:
1. Crushed the pistachios in a food processor. Divide the amount for respective usage. Set aside.
2. Prep the pans, greased and floured, and set aside.
3. Remove the carrot skin. Shred the carrots in a food processor or shred manually. Set aside.
4. Sift the dry ingredients: flour, baking soda, baking powder, salt, ground cinnamon and groud nutmeg.
• Carrot Cake
1. Preheat over at 175°C/348°F.
2. In a large bowl, add both the sugars and 3 eggs. Whisk vigorously for 1 minutes until well combined.
3. Add in the oil and vanilla extract. Continue to whish vigorously until well combined.
4. Add in the sifted ingredients in 2 batches. Whisk until combined, do not over mix.
5. Add in the shredded carrots and pistachio nuts. Fold until combined.
6. Divide the batter evenly into 3 6-inch pans, greased and floured.
7. Bake in preheated oven at 175°C/348°F for 30 minutes.
8. Remove the cake from the pan and let them cool.
• Cream Cheese Frosting
1. Add cream cheese and powdered sugar in a large mixing bowl.
2. Mix on high speed until creamy and well combined.
3. Add in the whipping cream in 2 batches. Mix on medium speed until combined.
4. Transfer about half the frosting into a piping bag. This is used for the filling.
5. Add the crushed pistachio nuts into the cream. This is used for covering the cake.
• Assemble the Cake (refer to video)
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30 май 2024
