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–+ servings
pistachio carrot cake with caramel

Pistachio Carrot Cake Recipe (video)

1 hour 29 minutes prep + 45 minutes 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