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INGREDIENTS
FOR THE CAKE
1¾ cups plus 2 tablespoons (3¾
sticks) unsalted butter, room temp
3 cups firmly packed brown sugar
1½ teaspoons kosher salt
1½ teaspoons vanilla
6 large eggs
3¾ cups all-purpose flour
4½ teaspoons baking powder
1 teaspoon cinnamon
4½ cups finely grated carrots
1½ cup pistachios, toasted,
cooled, and finely ground
FOR THE ICING
36 ounces cream cheese
2¼ cups butter (4½ sticks),
room temperature
4½ cups powdered sugar
1 teaspoon vanilla extract
2 cups pistachios, toasted, cooled,
chopped into medium pieces
BEFORE YOU START
Roasting nuts helps to bring out their avor, as the oils in the nut become more pronounced. Grinding or chopping
them very ne gives a better texture to your cake. Also, shredded carrots can be purchased for this recipe but make
sure to chop them smaller for a ner texture in your cake.
MAKES RACK POSITION COOK TIME
THREE 8 OR 9-INCH
ROUND CAKE PANS
POSITIONS 2 AND 4 30 MINUTES
PISTACHIO CARROT CAKE
This three-layer carrot cake has a rich, appetizing appearance, and with the addition of pistachios,
it’s a delicious departure from the norm.
PREPARATION METHOD
FOR THE CAKE
1. Preheat the oven to 325°F on Convection Mode with
racks set on postions 2 and 4. 2. Spray three 8-inch
round cake pans with pan spray and line the bottoms
with a circle of parchment paper slightly smaller than
the inside of the pan. The pans could also be buttered
and lightly oured. 3. In a medium bowl, sift together the
our, baking powder, and cinnamon. 4. In the bowl of a
stand mixer cream together the butter, sugar, kosher
salt and vanilla on medium speed for two minutes.
5. Add the eggs one at a time, mixing well and scraping
bowl between each addition. 6. Add in the our mixture
and mix just until combined. 7. Fold in the carrots and
pistachios. 8. Divide the batter evenly between the
prepared cake pans. 9. Bake for 30 minutes or until the
center is set and springs back and a toothpick comes
out clean. 10. Cool cakes completely. 11. If needed, use
a serrated knife to level off the tops of the cakes so they
are easier to stack and ice.
FOR THE ICING
1. Cream together the cream cheese and butter on
medium speed until smooth — about 2 minutes.
2. Add in the powdered sugar and vanilla and mix
together until smooth. 3. Place the rst cake layer on the
platter it will be served on, and spread a layer of icing
½-inch thick on top of it. 4. Place the next cake layer on
top of the icing and spread with another layer of icing
½-inch thick. 5. Place the top layer on and refrigerate for
15–20 minutes to help rm up the icing. 6. Remove from
the refrigerator and ice the top and side of the cake with
remaining icing. 7. Press the pistachios onto the side
of the cake. 8. Refrigerate the cake until the icing has
rmed up. 9. Serve or cover it with plastic wrap.
CONVECTION MODE
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