Pistachio Carrot Cake Recipe (video)

pistachio carrot cake with caramel

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.

Watch My Cake Video!

Watch my YouTube video recipe for step-by-step instructions and decorating tips! Want to receive new recipe emails in your inbox? Make sure to subscribe to my website and my YouTube channel and turn on notifications!

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.

A slice of carrot cake on a plate, with pistachios and cream cheese frosting

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!

A cake on a cake stand, with pistachios, cream frosting and caramel drizzle

Share it on Pinterest!

image

More Recipes!

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

Print
pistachio carrot cake with caramel
5 from 1 vote

Pistachio Carrot Cake Recipe (video)

1 hr 29 mins prep + 45 mins cook
16 servings
Amazing carrot cake recipe with pistachios and creamy cream cheese frosting!

Ingredients 

  • 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