Two and a half cups of finely grated carrot go into an oil batter with cinnamon and ginger, along with three-quarters of a cup of chopped pistachios, so the nuts appear inside every slice.
The frosting is cream cheese and butter beaten with powdered sugar, loosened with a little milk. It fills the middle, covers the top and upper sides, and lets some drip over the edge.
How to Make It
Pans lined
Heat the oven to 350°F. Grease and line two 8-inch round cake pans.
Spiced dry mix
Whisk the flour, baking powder, baking soda, cinnamon, ginger and salt.
Batter mixed
Whisk the eggs, both sugars, oil and vanilla until smooth. Fold in the dry ingredients, then the carrots and 3/4 cup pistachios.
Layers baked
Divide between the pans and bake 28 to 32 minutes, until a tester comes out clean. Cool completely.
Frosting beaten
Beat the cream cheese and butter until smooth. Beat in the powdered sugar and vanilla, adding enough milk for a spreadable frosting.
Assembled
Fill the cake with a thick layer of frosting, stack, then frost the top and upper sides so some frosting drips over the edge. Finish with the remaining chopped pistachios.
Ingredient Notes
- Pistachios
- Three-quarters of a cup chopped in the batter and a third of a cup on top.
- Grated carrots
- Two and a half cups, grated on the fine side.
- Cream cheese
- Twelve ounces, softened, beaten with butter for the frosting.
The Cake, Layer by Layer
Two layers, one thick filling, a drip on top.
Frosting and pistachios
Top and upper sides, with nuts scattered over.
Second carrot layer
Set gently on top and levelled.
Cream cheese filling
A thick layer spread to the edges.
First carrot layer
Cooled completely before anything goes on it.
Why This Recipe Works
- Oil keeps the crumb moist even after the cake is refrigerated.
- Grating the carrot finely lets it melt into the batter while still showing as shreds.
- Pistachios in the batter and on top give the cake its flavour twice.
- A slightly loose frosting is what makes the drip rather than a smooth coat.
Success Tips
- Chop the pistachios by hand so some pieces stay large enough to see.
- Add the milk a teaspoon at a time; the drip depends on the consistency.
- Chill the filled cake briefly before frosting the outside if the layers slide.
Serving Ideas
Cut tall wedges so the pistachio flecks and the cream filling show, with a few chopped nuts on each plate.
Storage and Reheating
Refrigerate
Keep the cake refrigerated and let slices sit a few minutes before serving.
Frequently Asked Questions
Where do the pistachios go?
Three-quarters of a cup in the batter, the rest on top.
How many layers?
Two 8-inch rounds, filled and frosted with cream cheese frosting.
