Carrot Cake With Pistachio Topping Recipe

A very yummy recipe for carrot cake with cream cheese frosting and Pistachio topping.


Makes (1) 9x13-inch cake

2 cups all purpose flour
2 teaspoon baking powder
2 teaspoons cinnamon
1 teaspoon baking soda
3/4 teaspoons salt
1/2 teaspoon nutmeg
1 cup granulated sugar
3 eggs
3/4 cup vegetable oil
1 teaspoon pure vanilla extract
2 cups fresh carrots, finely grated

(1) 8 oz. (250g) package cream cheese, at room temperature
1/4 cup butter, at room temperature
1/2 teaspoon pure vanilla extract
1 cup confectionersí sugar

1/2 cup pistachios, chopped



Preheat oven to 3500F.

Grease and flour 9x13-inch cake pan.

In large bowl, whisk together flour, baking powder, cinnamon, baking soda, salt and nutmeg. I

n separate bowl, use an electric mixer to beat together sugar, eggs, oil and vanilla until smooth. Pour over flour mixture and stir just until moistened.

Stir in grated carrots.

Transfer to prepared baking pan and spread batter evenly.

Place into the preheated oven and bake for 40 minutes or

until a toothpick inserted in the centre of the cake comes out clean.

Remove from the oven and place on a cooling rack.

Let cool completely before frosting.


Place the cream cheese and butter into a mixing bowl and use an electric mixer on medium speed to beat until smooth.

Beat in vanilla and confectioners sugar until smooth.

Spread over top of cooled cake.

Sprinkle chopped pistachios on top. Cut and serve.