Description
This Carrot Cake with Pistachio and Orange is a moist, flavorful dessert combining the sweetness of grated carrots and raisins soaked in fresh orange juice with the crunch of roasted pistachios. The cake is perfectly spiced with cinnamon, cloves, and mace, and finished with a luscious orange cream cheese frosting, making it a delightful treat for any occasion.
Ingredients
Cake
- 1 lb whole carrots, grated (about 4¼ cups grated carrots or 4 large carrots)
- 2½ cups all-purpose flour, plus 2 teaspoons, divided
- 2 tsp baking soda
- 1¼ tsp kosher or fine sea salt
- 2 tsp ground cinnamon
- ¼ tsp ground cloves
- ¼ tsp ground mace
- 1½ cups white granulated sugar
- ½ cup dark brown sugar (not packed)
- 3 large eggs, room temperature
- 1⅓ cup vegetable oil
- 1 tsp vanilla bean paste or pure vanilla extract
- ¼ cup unsweetened applesauce
- 1 large orange, zested and juiced (zest the orange before juicing)
- 1 cup raisins
- 1 cup unsalted roasted pistachios, roughly chopped
Orange Cream Cheese Frosting
- 2½ cups powdered sugar, sifted
- ¾ cup (1½ sticks or 6 ounces) unsalted butter, softened
- 12 ounces (1½ standard bricks) cream cheese, softened (full-fat)
- ¾ tsp vanilla bean paste or pure vanilla extract
- ¾ tsp orange zest (reserved from above)
Instructions
- Prepare the Oven and Pans: Heat the oven to 350℉. Grease two 8-inch cake pans with baker’s spray to prevent sticking.
- Grate the Carrots: Using the medium holes of a box grater, grate the carrots and set them aside for later use in the batter.
- Soak the Raisins: Place the raisins in a small bowl with the orange zest, allowing them to soak and absorb flavor while you prepare the rest of the ingredients. After soaking, drain the raisins and reserve the soaking juice.
- Mix Dry Ingredients: In a large bowl, whisk together 2½ cups flour, baking soda, salt, cinnamon, cloves, and mace until well combined.
- Mix Wet Ingredients: In the bowl of a stand mixer fitted with the paddle attachment, beat the sugars, eggs, and vegetable oil on medium speed until the mixture is pale yellow and smooth. Add vanilla and mix until combined.
- Combine Batter: Add half of the dry ingredients to the wet mixture and mix briefly on low speed. Stir in the grated carrots and applesauce, then add the remaining dry ingredients and mix just until combined, avoiding overmixing.
- Add Raisins and Pistachios: Toss the soaked raisins and chopped pistachios with 2 teaspoons of flour, then fold them and 2 teaspoons of reserved orange juice into the batter evenly.
- Bake the Cake: Divide the batter evenly between the prepared cake pans. Tap the pans gently on the counter to release air bubbles. Bake in the preheated oven for 45-55 minutes, or until a tester inserted into the center comes out clean.
- Cool the Cakes: Remove the cakes from the oven and allow them to cool in the pans for at least 15 minutes. Then, invert them onto wire racks and let cool completely, up to 2 hours.
- Prepare Frosting: Using an electric mixer, beat the softened butter with half of the powdered sugar until light and fluffy, about 2 minutes. Gradually beat in the cream cheese in chunks, then add vanilla and remaining powdered sugar. Continue beating until smooth and fluffy. Finally, fold in the reserved orange zest.
- Assemble the Cake: Place one cake layer upside down on a serving plate so the flat side is up. Spread an even layer of frosting over the top. Place the second layer on top, flat side down. Frost the top and sides as desired, smoothing or decorating as you like.
Notes
- Grate carrots using the medium holes of a box grater for the best texture.
- Soaking raisins in orange zest and juice enhances their flavor and moisture.
- Be careful not to overmix the batter to keep the cake tender.
- Make sure cakes are completely cooled before frosting to prevent melting.
- The frosting can be made ahead and refrigerated; bring to room temperature and rewhip before using.
- You can substitute walnuts for pistachios if preferred.
- Prep Time: 30 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
