Line bottom of cake pans of your choice with parchment paper, butter it then dust with flour tapping out excess. For this recipe I have enough mix for two pans.
Get all dry ingredients i.e: flour, baking powder, baking soda, cinnamon, salt, ginger and nutmeg.
Whisk said dry ingredients and put aside.
to this consistency.
Measure 1 cup of the ground pistachios.
Get about 1 1/4 pound of carrots...
Peel them...and you'll end up with about 1 pound of it.
Then shred them. You can also use a food processor.
But I like the shredded texture better.
Now you're ready to start mixing.
Start whisking butter - softened to room temperature -
and both sugars.
and add eggs one at a time.
I add an extra egg yolk to the three eggs to make the cake softer.
Then pure vanilla extract,
and the flour mixture you whisked earlier.
If you see flour starting to fly all over, reduce your whisking speed till it is stable, then increase it again.
Finally add the pre-ground pistachios and whisk
to these. Pour into your prepared baking pan and bake in preheated oven at 350 F.
Bake until golden brown for about 30 minutes. Check by poking satay stick in cake and ensure it comes out clean.
If you allow cake to cool slightly for about 20 minutes,
it'll be easier to remove from the pan.
Cut a chunk off,
Top with cream cheese frosting - which you may find in my Easy Cream Cheese Frosting Snapguide - and Enjoy!
- 2.0c All-purpose Flour
- 1.0tsp Baking powder
- 1.0tsp Baking soda
- 0.0tsp Salt
- 0.0tsp Ground Nutmeg
- 0.0tsp Ground Cinnamon
- 0.0tsp Ground ginger
- 12.0oz Butter
- 1.0c Light brown sugar
- 0.0c Granulated sugar
- 3.0 Eggs + 1 yolk
- 2.0tsp Pure vanilla extract
- 0.0c Water
- 1.0lb Carrots
- 2.0c Pistachios
- Cream cheese frosting