Pistachio Carrot Cake with Cream Cheese Frosting

By Tatyana's Everyday Food · 110 min

Ingredients

Instructions

1. Preheat the oven to 350°F (177°C). Line two 8-inch (20 cm) cake pans with parchment and grease the sides.
2. Beat the eggs, Greek yogurt, sugar, vanilla and oil in a large bowl for a few minutes until the eggs are well beaten.
3. Whisk together the flour, baking soda, baking powder, salt and cinnamon in another bowl, then sift into the wet ingredients and mix until smooth.
4. Fold in the diced pistachios and grated carrots gently but thoroughly until the batter is uniform.
5. Divide the batter evenly between the pans and spread it level to the edges.
6. Bake at 350°F for 32 to 35 minutes, until a toothpick inserted in the centre comes out clean, or the centre reads 200–210°F (93–99°C) on a digital thermometer.
7. Cool the layers completely on a wire rack.
8. Beat the softened butter for 5 to 6 minutes until light and fluffy. Switch to the flat beater, add the softened cream cheese and beat 5 to 6 minutes until creamy and smooth.
9. Add the icing sugar, salt and vanilla; mix on low until incorporated, then beat on medium-high for 5 to 7 minutes until thick and creamy. If too soft, chill for 30 minutes to 1 hour and re-mix.
10. Level the tops of the cooled layers with a long serrated knife.
11. Spread a generous amount of frosting on the first layer, then place the second layer on top upside down so its flat base faces up.
12. Spread a thin crumb coat over the outside, smooth it, then refrigerate for 20 minutes.
13. Apply a final, thicker layer of frosting over the top and sides and smooth it.
14. Press extra diced pistachios onto the sides and top if you like.
15. Tint leftover frosting orange, pipe it through a round tip (Wilton #12) and pipe small carrots on top.

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

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EggCarrotYoghurtCream cheeseGreek yoghurtPistachio