Amazing Pistachio Carrot Bread with Cream Cheese Frosting!

By Tatyana's Everyday Food · 90 min

Ingredients

Instructions

1. Preheat the oven to 350°F and line an 8 or 9-inch loaf pan with parchment or grease it with non-stick spray.
2. In a large bowl, whisk the Greek yogurt, eggs, sugar and vanilla until smooth, then mix in the melted butter for a minute.
3. In a separate bowl, stir together the flour, baking soda, baking powder, sea salt and cinnamon, then sift them into the wet mixture.
4. Mix just until combined, for a minute or two.
5. Fold in the diced pistachios and grated carrots with a spatula until evenly distributed.
6. Spread the batter evenly in the prepared pan.
7. Bake at 350°F for 45 to 50 minutes, until a toothpick inserted in the centre comes out clean and the outside is deep golden brown.
8. Rest the bread in the pan for 5 minutes, then move it to a wire rack to cool completely.
9. For the frosting, beat the softened butter until creamy and fluffy, about a few minutes.
10. Add the softened cream cheese and beat with the butter for a few minutes until smooth and lump-free.
11. Add the heavy cream, powdered sugar, vanilla and sea salt; mix on low until the sugar is incorporated, then on medium-high for 4 to 5 minutes until thick and creamy.
12. Pipe the plain frosting into a piping bag fitted with a medium round tip, then pipe a thick, even layer over the top of the bread.
13. Garnish with the diced pistachios.

Summarized from Tatyana's Everyday Food's video. Watch it for the details.

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EggCarrotCreamYoghurtHeavy creamCream cheeseGreek yoghurtPistachio