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Categories:
flour sugar baking powder ground cinnamon salt vegetable oil vanilla eggs carrots pistachios ground almonds slivered almonds cream cheese heavy cream powdered sugar
Viewed: 46 - Published at: 7 years agoIngredients
- 2 cups flour
- 1 1/2 cups granulated sugar
- 1 tbsp baking powder
- 1/2 tsp ground cinnamon
- Pinch None salt
- 1 cup vegetable oil
- 1 tsp vanilla extract
- 4 None eggs
- 12 oz carrots, peeled and finely grated
- 1/2 cup plus 1 tbsp pistachios, chopped
- 1 cup ground almonds
- 1/2 cup slivered almonds, coarsely chopped
- 1 1/2 pkg (12 oz) cream cheese, at room temperature
- 1/4 cup heavy cream
- 3/4 cup powdered sugar
Method
- Preheat the oven to 325°F. Grease and flour a 10-inch springform pan. Mix flour, granulated sugar, baking powder, cinnamon and salt in a large bowl. Stir in oil and vanilla. Mix in eggs, one at a time. Fold carrots, 1/2 cup of the pistachios and ground and chopped almonds into the batter. Pour into the prepared pan.
- Bake for 50-60 mins. If necessary, cover the cake with aluminium foil for the last 20 mins of baking. Cool in pan on a wire rack 10 mins. Release the springform pan. Cool cake completely before removing from the pan.
- For the frosting, beat cream cheese and heavy cream in a large bowl with electric mixer on medium speed until smooth. Add powdered sugar and mix well. Spread the frosting on the cake. Sprinkle with remaining 1 tbsp pistachios.
