Carrot and pistachio cake, simple to make, perfect for breakfast and snacks… a classic carrot cake, with added pistachios instead of the usual almonds. A very soft and fragrant dessert, quickly prepared and free of butter and milk… it stays soft for several days and can be decorated with just powdered sugar, or with a glaze or Philadelphia frosting. Try this recipe, it’s very easy but really delicious!
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- Difficulty: Easy
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: 8 People
- Cooking methods: Oven
- Seasonality: All seasons
- Energy 285.75 (Kcal)
- Carbohydrates 35.13 (g) of which sugars 20.04 (g)
- Proteins 5.11 (g)
- Fat 15.29 (g) of which saturated 2.34 (g)of which unsaturated 12.34 (g)
- Fibers 1.90 (g)
- Sodium 29.76 (mg)
Indicative values for a portion of 80 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 9 oz carrots (peeled)
- 1 2/3 cups all-purpose flour
- 3.5 oz pistachios
- 3 eggs (medium)
- 1 cup sugar
- 1/2 cup vegetable oil
- 1 packet baking powder
- lemon zest
- powdered sugar (to taste)
Tools
- Cake Pan 9-10 inches
- Mixer
- Bowl
- Beater or stand mixer
- Parchment paper
Preparation
In a mixer, finely chop the pistachios together with a tablespoon of sugar (taken from the total). Transfer the resulting “flour” into a bowl, mix it with the all-purpose flour and the baking powder.
Peel the carrots, cut them into chunks, and put them into the mixer along with the vegetable oil. Blend until you get a smooth puree.
Using the beater, whip the eggs with the remaining sugar, until you get a light and fluffy mixture.
Add the grated lemon zest and the carrot puree. Continue mixing with the beater.
Finally, gradually incorporate the dry ingredients, mixing them in without creating lumps.
Line the cake pan with parchment paper, or grease and flour it.
Pour the batter in and level it. Place the cake in a static oven at 350℉ and bake for about 35-40 minutes.
The times may vary depending on the oven and the pan used, always check with a toothpick that the cake is dry in the center.
The carrot and pistachio cake is ready, let it cool well before cutting. If desired, sprinkle the surface with powdered sugar and chopped pistachios.
Tips and Notes
Store the cake in a cloche, in a cool place. It will stay soft for 3-4 days.
You can use pistachio flour directly instead of chopped pistachios.
You can scent it with orange zest instead of lemon.
You can decorate the cake with a cream cheese frosting, like the one used for cupcakes.
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