Celebration Carrot and Pistachio Cake

Carrotcake2

I love baking for my family and friends be it for an occasion or for the joy of baking for them.  This time, it was my mother in law’s birthday.  We went out for dinner but came home for a slice of this delicious carrot and pistachio birthday cake.

It looks simple but elegant.  It’s a celebration cake because it’s luxurious in flavour and texture.  It’s moist and most importantly, damn delicious.  For a family that does not like eating carrots, I had them eating this cake to the very last crumb.

Thanks to Fleishman Hillard PR co, I had a bag of Wonderful Pistachios in the pantry and I was dying to bake with it.  I came across a carrot cake recipe and I thought to add the pistachios to it.  It was a great idea! It gave the cake a little character.  I love eating pistachios on it’s own so you can imagine how difficult it was for me to shell them without scoffing them all down.  LOL

CarrotCake1

Recipe:

  • 275g plain flour
  • 2 tsp baking powder
  • 1 tsp bicarb soda
  • 1 tsp salt
  • 2 tsp ground cinnamon
  • 200g soft dark brown sugar
  • 100g caster sugar
  • 4 eggs, beaten
  • 250ml vegetable oil
  • 1 tbs vanilla paste/extract
  • 450g carrots, peeled and grated
  • 400g can crushed pineapple, well drained
  • 125g Wonderful roasted unsalted pistachios, shelled and chopped
  • 1/4 shredded coconut, toasted
  1. Preheat oven to 180degC (160degC fanforced)
  2. Oil and line 2 x 18cm round baking tins
  3. Combine all the dry ingredients into a large bowl and stir well.
  4. In another bowl, add the eggs, oil and vanilla extract together and then add to the dry ingredients.
  5. Using an electric whisk, blend until all ingredients are well combined.
  6. Stir in the carrot, pineapple and chopped pistachios.
  7. Divide evenly between the two baking tins and bake for 35 to 40 minutes or until a skewer inserted in the middle comes our clean.
  8. Remove from the oven and leave to cool before removing from the tin.
  9. When cool, divide the frosting (recipe below) between the two cakes and layer one cake on top of the other.
  10. Sprinkle the top with the toasted coconut.

Frosting:

  • 175g softened cream cheese
  • 50g softened butter
  • 1 tsp vanilla paste/extract
  • 200g icing sugar, sifted
  • 1-2 tbs milk (if needed
  1. Beat the cream cheese, butter and vanilla paste together until smooth, then gradually beat in the icing sugar until the frosting is smooth.
  2. Add a little milk if it needs loosening it a little.

Carrotcake3

Bon Appetite,

Cherrie

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8 thoughts on “Celebration Carrot and Pistachio Cake

  1. Good day! This is my 1st comment here so I just wanted to
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