Original Pistachio Carrot Cake Recipe (video)

Carrot cake, in my opinion, is one of the best fall desserts.  It’s up there right along with pumpkin spice desserts and apple pie for me! I present to you today my family’s carrot cake recipe: a delicate and moist carrot cake with salted pistachios, topped with cream cheese frosting! The moist cake layers are moist and filled with shredded carrot, yet delicate and light. This easy recipe is sure to become your favorite! You can adjust the cake to your liking by making into a 3 or even 4 layer cake and add your favorite chopped nuts.

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What’s in This Cake!

I love this closeup shot of this carrot cake – you can actually SEE the carrot in the cake! And the pistachios! The diced pistachios add so much great flavor and crunchiness to the cake, too! And the cake layers are filled and frosted with a simple cream cheese frosting! To decorate the top of the cake, I add a  caramel drip and more diced pistachios on top!

How to Make Pistachio Carrot Cake

1. Preheat the oven to 350F. Butter, flour and line with parchment paper two, 8-inch cake pans.
2. In a mixer bowl, whisk together the eggs, sugar, vanilla, salt, oil and buttermilk until smooth and creamy.
3. In a separate bowl, combine then sift together the flour, baking soda, baking powder, cinnamon, ginger and cloves. Gradually add into batter, fold in gently. Be careful to not over mix batter. Gently fold in carrots and pistachios (you can also use pecans, walnuts or almonds in place of pistachios).
4. Divide batter evenly between the two pans and bake in preheated oven until tops are completely set. Remove from oven and cool completely on cooling rack.
5. For frosting: whisk together cream cheese and butter until very light and fluffy. Add cream, vanilla and salt and gradually begin adding confectioner’s sugar. Can add more cream for a thinner consistency frosting, or add more sugar for thicker consistency.
6. Spread a generous layer of frosting between cake layers, over the top and sides. Garnish with chopped nuts mixed with spices. Refrigerate overnight before serving.

Creamy Cream Cheese Frosting

The best carrot cake recipes are made with cream cheese frosting! The flavor of the frosting pairs so well with the carrot cake! To make the frosting, simply beat together the softened cream cheese and butter together for about 7 to 9 minutes, until the cream is fluffy. Next, add the vanilla extract and the confectioner’s sugar and mix again for a few more minutes. If your frosting is too soft, try refrigerating it for about an hour.

Want an in-depth tutorial for this frosting?? Check out my ‘Cream Cheese Frosting Recipe’ with a video tutorial!

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More Recipes!

Enjoyed this carrot cake recipe? Check out my other recipes you’re sure to enjoy!

• Check out my new and updated version of this cake! Pistachio Carrot Cake – another incredible version of carrot cake with salted pistachios and cream cheese frosting! You’ll love it from the first bite!
• Maple Carrot Cake Cupcakes – sweetened with maple syrup, these cupcakes are so delicious, with cream cheese frosting!
• Check out my newest and latest ‘Pineapple Carrot Cake’ with crushed pineapple and pecans!
• Pistachio Honey Baklava Cake– if you love baklava, you’ll love this incredible honey cake with pistachio buttercream and crunchy pistachio filling!

Print

5 from 2 votes

Pistachio Carrot Cake Recipe (video)

1 hour hr 29 minutes mins prep + 45 minutes mins cook

16 servings

Amazing carrot cake recipe with pistachios and creamy cream cheese frosting!

Ingredients 

US Customary – Metric

• 3 cups finely grated carrots
• 3 large eggs, at room temperature
• 2 cups granulated sugar
• 1 1/2 cups canola oil
• 1/3 cup buttermilk
• 1 1/2 teaspoons vanilla extract
• 3 cups all-purpose flour
• 1 teaspoon baking soda
• 2 teaspoons baking powder
• 1 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/8 teaspoon ground cloves
• 1 teaspoon ground ginger
• 1 cup finely chopped salted pistachios

For Cream Cheese Frosting:

• 1 cup unsalted butter, softened
• 16 ounces cream cheese, softened at room temperature
• pinch of salt
• 1 teaspoon vanilla extract
• 6 cups confectioner’s sugar
• 2-3 tablespoons cream

Instructions

• Preheat oven to 350F. Butter, flour and line with parchment paper 2, 8-inch cake pans.
• In a mixer bowl, whisk together the eggs, sugar, vanilla, salt, oil and buttermilk until smooth and creamy.
• In a separate bowl, combine then sift together the flour, baking soda, baking powder, cinnamon, ginger and cloves. Gradually add into batter, fold in gently. Be careful to not over mix batter. Gently fold in carrots and pistachios (you can also use pecans, walnuts or almonds in place of pistachios).
• Divide batter evenly between the two pans and bake in preheated oven until tops are completely set. Remove from oven and cool completely on cooling rack.
• For frosting: whisk together cream cheese and butter until very light and fluffy. Add cream, vanilla and salt and gradually begin adding confectioner’s sugar. Can add more cream for a thinner consistency frosting, or add more sugar for thicker consistency.
• Spread a generous layer of frosting between cake layers, over the top and sides. Garnish with chopped nuts mixed with spices. Refrigerate overnight before serving.

Nutrition

Calories: 819kcal | Carbohydrates: 94g | Protein: 7g | Fat: 48g | Saturated Fat: 16g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 21g | Trans Fat: 1g | Cholesterol: 95mg | Sodium: 395mg | Potassium: 248mg | Fiber: 2g | Sugar: 72g | Vitamin A: 4857IU | Vitamin C: 2mg | Calcium: 94mg | Iron: 2mg