It won’t take a carrot on a stick to tempt you towards this delicious treat. Our Carrot Cake will tantalise your senses even further, with hand-finished cream cheese frosting and a sprinkling of crunchy walnuts. Dive in. This is a classic, and this recipe’s a super-simple variation on that delicious theme. You will love this incredibly moist carrot cake recipe with ultra-creamy cream cheese frosting. It’s effortless to make and tastes incredible. Just read all the rave reviews!
It wasn’t until recently that we realised just how much we love this cake. Thanks to this easy recipe, we fell in love. This carrot cake is 100% from scratch, easy to make, versatile and utterly delicious.
Not only is this the best tasting version we’ve made, but it’s also straightforward. You can make this cake quickly and easily without lots of fancy equipment.
DID YOU KNOW
Carrots have been used in sweet cakes since the medieval period, as they contain more sugar than other vegetables and are usually in plentiful supply.
Deliciously Crunchy Carrot & Pistachio Cake
This is a classic, and this recipe’s a super-simple variation on that delicious theme.
- 250ml sunflower oil
- 250g caster sugar
- Zest ½ orange
- Pinch of cinnamon
- 3 large free-range eggs
- 250 self-raising flour, sifted
- 3 large carrots, grated
- 100g pistachio nuts, coarsely chopped
- Cream Cheese Frosting:
- 300g cream cheese
- 75g icing sugar, sifted
- Zest ½ orange
- 1-2tbsp orange juice
Heat the oven to 180C. Grease a shallow 20x30cm (8x12in) cake tin and line the base and sides with baking paper, extending the paper about 5cm above the tin.
Place the oil, sugar, orange zest and a pinch of salt in an electric mixer bowl and mix on a medium speed until well beaten. Reduce the speed of the mixer and gradually add the eggs.
Sift over the flour and cinnamon and gently fold in with a large spoon until smooth. Fold in the grated carrot and half the chopped pistachio nuts. Spoon the mixture into the tin and smooth the surface.
Bake for 35-40 minutes, or until golden and firm to the touch. Cool in the tin for about 10 minutes, then, with the help of the overhanging baking paper, turn the cake out onto a wire rack to cool completely.
To make the frosting, use a mixer to mix together all the ingredients until smooth and light. Spread over the top of the cake and sprinkle with the remaining nuts.
This Crunchy Carrot & Pistachio cake is amazing layered too. Just mix up twice the frosting, bake another cake and assemble. Voilà!
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