Testing Sohla's Cardamom Pistachio Carrot Cake | Basically Baking | Bon Appétit Review 67

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: cake flour

Whole wheat flour adds fiber and nutrients.

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey is a natural sweetener with unique flavors.

cream cheese

🥗Healthier: Greek yogurt

💰Cheaper: ricotta cheese

Greek yogurt is lower in fat and adds tanginess.

pistachios

🥗Healthier: walnuts

💰Cheaper: sunflower seeds

Walnuts provide healthy fats and are more affordable.

Melt 2 sticks of unsalted butter over medium heat until it starts foaming.

Add 1 cup of raw unsalted pistachios to the melted butter and stir frequently for about 5 minutes to toast the pistachios and brown the butter.

Check the pistachios every 10 to 20 seconds to avoid burning, looking for a pale yellow foam.

Once the foam is nice and dark and the pistachios are toasted, kill the heat and strain the pistachios from the butter using a mesh sieve.

Set the toasted pistachios aside to drain and cool, scraping all the brown bits from the pan for flavor.

Grate 1.5 large carrots (250 grams) using a box grater with large holes until finished.

Coarsely chop the cooled pistachios and set aside.

In a large glass bowl, combine dark brown sugar, granulated sugar, baking powder, baking soda, kosher salt, cardamom, and cinnamon.

Add 3 room-temperature eggs to the dry ingredients, cracking them into a separate bowl first to avoid shell bits.

Using an electric mixer, beat the mixture on low speed until incorporated, then increase to high speed for about 3 minutes until fluffy.

Gradually stream in the brown butter while mixing on medium to high speed, ensuring proper emulsification.

Dump in all-purpose flour and gently fold it in with big sweeping motions, being careful not to overwork the batter.

Once mostly mixed, add in the grated carrots and chopped pistachios, folding gently to combine without overmixing.

Prepare a 9-inch cake pan by lining it with parchment paper and greasing it with vegetable oil.

Scrape the batter into the prepared cake pan, using a small spoon or offset spatula to smooth it to the edges.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens