Description
A deliciously moist carrot cake infused with pistachios and topped with rich cream cheese frosting.
Ingredients
Scale
- 4 large eggs (at room temp)
- 1 cup Greek yogurt
- 3/4 cup cooking oil (canola or melted unsalted butter)
- 1 cup white granulated sugar
- 1 1/2 tsp vanilla extract
- 2 cups all-purpose flour
- 2 tsp baking soda
- 2 tsp baking powder
- 1/2 tsp sea salt
- 2 tsp ground cinnamon
- 3 cups grated carrots (about 5 large carrots)
- 1 cup finely diced pistachios
- 1 cup unsalted butter (softened at room temp)
- 16 oz cream cheese (softened at room temp)
- 1 tsp vanilla extract
- 1/4 tsp sea salt
- 3 cups confectioner’s sugar (sifted)
- 1/2 cup finely diced pistachios (for garnish)
- Orange food coloring (optional)
Instructions
- Preheat your oven to 350°F (175°C) and grease and flour your cake pans.
- Combine eggs, Greek yogurt, cooking oil, sugar, and vanilla extract in a mixing bowl; beat until creamy.
- Whisk together flour, baking soda, baking powder, salt, and cinnamon in another bowl, then gradually add to the wet ingredients and stir until just combined.
- Fold in grated carrots and diced pistachios until evenly distributed.
- Divide the batter equally between prepared cake pans and smooth the tops.
- Bake for 25-30 minutes until a toothpick inserted in the center comes out clean.
- Cool the cakes before prepping the frosting.
- Beat softened butter and cream cheese in a mixing bowl until smooth; gradually add confectioner’s sugar, vanilla extract, and salt until creamy.
- Remove cooled cakes from pans; assemble by spreading frosting between layers and on top and sides of the cake.
- Garnish with finely diced pistachios.
Notes
Allow the cake to set for 30 minutes before cutting for better slicing. Store leftovers in an airtight container.
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 270mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 80mg