Name: Pistachio Carrot Cake
Prep time: 40 min
Cook time: 50 min
Total time: 150 min
Ingredients: 2 3/4 cups / 340g whole wheat flour; 3/4 cup / 150g brown sugar; 3/4 cup / 150 ml rapeseed or sunflower oil; 3/4 cup / 180 ml almond milk; 2 cups / 350g grated carrots; 1/2 cup 50g chopped pistachios; 1 tablespoon vanilla extract (optional); 2 teaspoons baking powder; 2 teaspoons cinnamon; 1 teaspoon ground ginger, nutmeg; 1/2 cup / 150g vegan butter; 3/4 cup / 200g vegan cream cheese; 2 cups / 200g powder sugar; 1 tempo vanilla extract; Chopped Pistachios; Rosebuds

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This Pistachio Carrot Cake is a delicious plant-based and dairy-free version of classic carrot cake. Made with rich pistachios, creamy vegan cream cheese frosting, and juicy carrots. You won’t even recognize it’s vegan!

Carrot cake is probably my favourite cake. It’s moist, soft, loaded with my favourite flavours like cinnamon and nutmeg and it has hidden vegetables inside! This cake is perfect for any celebration from a birthday party to a Christmas party.

Two layers of soft, moist, perfectly spiced cake sponge made with carrots and pistachios filled with creamy vegan cream cheese frosting that will melt in your mouth. And if you will top the cake with colourful chopped pistachios and rosebuds, it will be the star of the party!

Why Try Out This Pistachio Carrot Cake

Moist and soft – this carrot cake is honestly so soft and moist thanks to the carrot. I hate dry cakes and this one is just the perfect slice of cake.
Creamy Frosting – if you are up for fluffy and creamy frosting this one is for you!
Flavourful Pistachios – pistachios add a nice richness to this carrot cake and makes an even better topping!

Ingredietns

Whole Wheat Flour
Brown Sugar
Rapeseeds Oil
Carrots
Pistachios
Baking Powder
Cinnamon, Ground Nutmeg
Vanilla Extract
Cream Cheese
Vegan Butter
Powder Sugar

How to make the Pistachio Carrot Cake

Preheat the oven to 180C and grease two 18cm cake tins with cooking spray.
In a mixing bowl whisk together the sugar, oil, milk and vanilla extract until smooth and combined.
In a separate bowl whisk flour, baking powder and all spices until combined.
Fold in the grated carrots and chopped pistachios until well combined.
Divide the batter evenly between the cake tins and bake for 30 minutes.
Once baked, leave the cakes to cool for 15 minutes in the tin and then transfer onto a wire rack and let it cool completely.
In a meantime make the vegan frosting.
In a large bowl whisk the butter, vanilla extract, sugar and cream cheese until creamy and smooth.
Place the cake on a serving platter and spread over half of the frosting. Place the other cake on top and spared the rest of the frosting.
Top with chopped pistachios and grated carrots. Serve immediately or store in the fridge.

Tips to make the perfect Pistachio Carrot Cake

Use a neutral flavour oil like sunflower or rapeseed oil to avoid a strong flavour like olive oil.
Let the cakes cool completely before frosting. I like to let them cool overnight.
Follow the recipe closely and weigh your ingredients (they are much more precise).
Don’t overmix the batter. This is really important step, as you butter will become heavy and thick instead of light and fluffy.
For the buttercream use only room temperature butter and always mix first only butter with sugar until light and creamy. If you do not follow these steps you buttercream will become lumpy and not creamy!

CAN I SUBSTITUTED ANY INGREDIENTS?

You can substitute whole wheat flour for all-purpose or plain flour. Also if you don’t want the vegan version you can use regular eggs and butter.

CAN I FREEZE THIS CAKE?

Definitely yes. I do it all the time with my baked goods. The cake can be frozen in an airtight container and de-freeze it at any time just allow 2-3 hours at room temperature before serving.

MORE VEGAN DESSERTS FOR YOU TO TRY

If would like to see more vegan recipes, follow me on my Instagram and Pinterest.