How to make Cardamom Pistachio Carrot cake | Pistachio Cake with Caramel glaze | Holiday recipes

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.

Grease the pan with vegetable oil.

Grate the carrots and set aside.

In a large bowl, combine the unsalted butter and sugars, mixing until well combined.

Add the eggs one at a time, mixing well after each addition.

In a separate bowl, sift together the flour, baking powder, baking soda, ground cardamom, ground cinnamon, and kosher salt.

Gradually add the dry ingredients to the wet mixture, stirring until just combined.

Fold in the grated carrots and raw pistachios.

Divide the batter evenly between the prepared pans.

Bake according to the detailed blog instructions until a toothpick inserted in the center comes out clean.

Allow the cakes to cool in the pans before transferring to a wire rack.

Prepare the glaze by combining carrot juice, heavy cream, granulated sugar, kosher salt, and unsalted butter in a saucepan and cooking until thickened.

Once the cakes are cool, assemble and glaze the cake.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens