My kind of cake 😋 pistachios 😍.. i just wanted to say that your videos are so calming, probably of that beautiful music. My kids and I love watching your recipes!
Thank you so much 🤗 I'm so glad to hear that! That makes my day! I love pistachios, too! I couldn't get enough of this cake. Will definitely make it again soon :)
Maestra! Tatyana, you are the master in the kitchen-I love to watch you bake, and I am over the moon for carrot cake. I just know this will be great and I really learn so much every time watching you work. You make it look so easy!! You break everything down so well and make it so palatable (no pun intended:) Well done, Tatyana! Thank you for this wonderful addition to the carrot cake corpus. Have a great weekend!!
Thank you so much for watching and I'm very glad you find my videos helpful! It's always my intention to make it as easy as possible! Everyone can bake :) I hope you and your family love this cake! Have a great weekend!
Cant wait to make this soon for me for the cake can i use coconut yogurt and vegan butter / frosting can i use vegan butter and cream cheesei never had pistachio carrot cake with cream cheese forsting before perfect for my after office snacks
Happy St. Patrick’s Day and early Easter, Miss Tatyana. This pistachio carrot cake looks absolutely amazing, especially the carrot-shaped frosting on the top, they look cute. And it does look tasty with cream cheese frosting.
The cake looks so good! I have a question. I need help in making a coffee ganache to use as a filling for cakes. Have you ever tried it? and would you mind sharing the recipe with me?
Omg yet another super awesome recipe Tatyana ❤❤ can't wait to try this😊 Request you to please upload a Pistachio sponge cake with Rose Frosting😊..lots of love, Cassie from Goa India ❤️
Hi, I will make this recipe today, but will do cupcakes instead of cake. I have two questions please. For how long should I cook the cupcakes am guessing this will make 24 cupcakes? And what can I used instead of Greek yogurt 🤔? Thank you in advance 😊
Hi! Cupcakes will be great, too. You'll want to bake at the same temperature (350F) for about 16 to 18 minutes. Insert a toothpick into the center of the cupcakes to check for doneness. Yes, greek yogurt will also work. Enjoy!
Good Day Chef 🇺🇦🧑🍳, You had me at Pistachio. Great idea, I'm not a big fan of walnuts. Do you think this cake would taste good with some Parsnips in the mix. Not a lot just about 15-20% too much would over power. I took some of that fig-strawberry reduction and mixed it in some honey 🍯 BBQ sauce and made some baby back ribs 👍. Very unique flavor, good for shrimp 🦐 or chicken too. Hope you give it a try. Always a pleasure chatting with you. 🇺🇸✝️🇺🇦✌️❤️🙏🥕
Hi! Thank you so much for watching! I'm not big fan of walnuts either, so pistachios are my go-to for this cake. They taste incredible combined with the carrots and cinnamon. I never thought to try it with parsnips. If you do try it, let me know how it tastes! I bet that BBQ sauce was amazing! I love the flavor idea!
@@TatyanasEverydayFood Good Day Chef 🇺🇦🧑🍳, As soon as I find some fresh parsnips I think I will give it a try. Depending on my budget I may have to use Pecans.I was so flattered this morning when one of your subscribers commented to me about my idea of pulling the chicken skin back before seasoning. I made a 1/2 chicken last week and stuffed the breast with an Italian sausage mix with onion and peppers. Lots of parmesan cheese. I baked it in some San Marzano tomatoes and marinara seasonings. Always a pleasure to share and chat with you. Have a Blessed and Beautiful Day 🇺🇸✝️🇺🇦📖✌️❤️🙏
@@edward2448 Pecans will work beautifully here, too! I use them for my other carrot cake recipe, the one with pineapple. I saw that! Thank you for always leaving your tips and suggestions. The skin tip is a great one! Yum, that combination sounds amazing! :)
@@TatyanasEverydayFood Hi again Chef 🇺🇦🧑🍳, I'm definitely going to have to give it a try. Most likely will make muffin size so I can portion and freeze. It's always a pleasure to share and chat with you. Have a Blessed and Beautiful Day 🇺🇸✝️🇺🇦✌️❤️🙏
Hi Tatyana, thank you for this video, I made carrot cake as your recipe, but instead of batter I used vegetable oil, and it look good and delicious, but the second day it was bait hard and compact, would you please tell me why this happen? Thank you for answer.❤
Hi! I'm glad you enjoyed the cake! Did you store the cake in the refrigerator overnight? If so, allow the cold cheesecake to warm back up to room temperature and it should become soft again. Also, make sure to cover the open/cut part of the cake with plastic to prevent it from drying out.
Hi! You'll want to keep the same temperature, 350F. Reduce the baking time down to 18 to 22 minutes. I would check for doneness starting around minute 16/17. Enjoy!
Almond flour will result in a slightly different cake with a different texture. If you're looking for a gluten-free version, I would try using a gluten-free baking flour. I like Bob's Red Mill. Enjoy!
