A delicious twist on classic carrot cake, with warm spices, chopped pistachios and Re Dairy yoghurt for a soft, tender crumb. Topped with pale green pistachio cream cheese frosting and cut into generous squares, it’s a lovely cake for sharing.
Ingredients
Pistachio carrot cake
175g plain flour
1½ tsp baking soda
½ tsp fine sea salt
1½ tsp ground cinnamon
½ tsp ground nutmeg
¼ tsp ground cardamom
150ml neutral vegetable oil
100g caster sugar
120g brown sugar
3 large eggs, at room temperature
150g Re Dairy natural probiotic yoghurt
1 tsp vanilla extract
220g grated carrot
80g pistachios, roughly chopped
Pistachio cream cheese frosting
100g unsalted butter, softened
250g cream cheese
40g pistachio paste
150g icing sugar, sifted
Pinch of salt
50g pistachios, roughly chopped (to finish)
Instructions:
Prepare
Preheat the oven to 175°C. Grease and line a 20 × 30cm rectangular cake tin (or similar).Mix dry ingredients
Whisk together the flour, baking soda, salt, cinnamon, nutmeg and cardamom.Mix wet ingredients
In a large bowl, whisk together the oil and sugars. Add the eggs one at a time, followed by the yoghurt and vanilla, and whisk until smooth.Combine
Add the dry ingredients and fold until just combined, then fold through the grated carrot and pistachios.Bake
Pour into the prepared tin and smooth the surface. Bake for 30–40 minutes, or until a skewer inserted into the centre comes out clean or with a few moist crumbs attached.Cool
Cool in the tin for 10 minutes, then transfer to a wire rack to cool completely.Frost
For the frosting, beat the butter until pale and creamy. Add the cream cheese, pistachio paste and salt and beat briefly until smooth. Beat in the icing sugar on slow speed until smooth.Finish
Spread over the cooled cake and finish with chopped pistachios.
