Pistachio and carrot cake 🥕

Name: How to cook Pistachio and carrot cake 🥕 - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 12 servings
Cuisine: Us

Introduce

Chef :

Sally Strong

Pistachio and carrot cake 🥕

I made this cake for my friends birthday! I also added some blood orange to the batter to give it more of a citrus flavour.

Ingredient

Food ration :

12 servings

Cooking time :

1hr 30mins

450 g

blood orange, juiced (can use regular orange)

2 tsp

Cooking instructions

* Step 1

Using a blender, crush the pistachios. You could also place them in a bag and crush them with a rolling pin. Leave aside. Preheat the oven to 170degrees.

* Step 2

For the sponge, sift the flour in a large mixing bowl with the baking powder. Separately, combine the sugar, oil and eggs and fold this into the flour. Once combined add the grated carrot and half of the pistachios.

* Step 3

To the cake batter, add the orange juice, nutmeg and vanilla essence.

* Step 4

Line 2 round 20cm cake tins. Scrape half of the cake batter into each tin and bake in the oven for 40-45 minutes. You can tell when the cake is cooked by piercing it with a skewer. If it comes out clean it is ready!

* Step 5

Meanwhile make the frosting. Combine 3/4 of the remaining pistachios with the cream cheese, icing sugar, vanilla essence and orange juice.

* Step 6

When cooked, remove the cakes from the oven and place on cooling racks. Leave to cool completely.

* Step 7

Using a bread knife slice each cake in half. I recommend doing this like how you slice a bagel, place the cake flat on a chopping board and cut through horizontally.

* Step 8

Sandwich up each layer with the cheese frosting. Don’t use too much between the layers so you have enough for the top. Top the cake with more frosting and smooth out the sides using a little frosting and a butter knife. Top with the remaining pistachios and you are done!

Note: if there is a photo you can click to enlarge it