Carrot Pistachio Bundt Cake

Dense and moist carrot cake with pistachios and spiced cream cheese frosting!

📝 Ingredients

• 2 cups (280g) all-purpose flour
• 1 teaspoon baking soda
• 2 teaspoons baking powder
• 1 teaspoon salt
• 2 teaspoon ground cinnamon
• 1/2 teaspoon nutmeg
• 1/2 teaspoon freshly grated ginger
• 4 large eggs
• 2 cup (400g) light or dark brown sugar
• 1 cup (240 ml) canola oil ((or vegetable, safflower))
• 1 teaspoon pure vanilla extract
• 1/4 cup buttermilk ((optional, adds moisture))
• 4 cups (about 5 large or 6 medium carrots, or 420g) grated carrots
• 1 cup chopped pistachios
• Cream Cheese Frosting
• 1/2 teaspoon cinnamon ((optional, add to frosting))

👨‍🍳 Instructions

1. 1Preheat oven to 350°F/180°C. Coat bundt pan with butter.
2. 2In a large bowl sift together flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger. Set aside.
3. 3In a mixer bowl fitted with paddle attachment, or using a hand-held mixer, beat together eggs and brown sugar on medium-high speed until light and creamy, about 3 minutes. On low speed and with the mixer running, add oil slowly and beat until combined. Beat in vanilla extract and buttermilk until combined. Add flour mixture in thirds until just combined and turn off mixer. Fold in carrots and 1/2 cup of pistachios by hand until combined.
4. 4Pour batter into the prepared pan. Bake for 45-50 minutes on center rack until a toothpick inserted into the cake comes out clean. Allow bundt cake to cool 30 minutes in the pan on a wire rack. Then flip over the pan, tap gently in the top and sides to release the cake. Remove pan and let the cake cool completely on the wire rack.
5. 5Frost the top and sides of the cake once it has cooled, about 2 hours. Decorate with the remaining 1/2 cup of pistachios.
6. 6Frosted bundt cake can be kept in an airtight container in the refrigerator for up to 4 days.