Pistachio Carrot Cake with Thick Cream Cheese Frosting
 
 
A dense, sweet carrot cake, studded with pistachios and topped with a thick layer of cream cheese icing.
Author:
Serves: 7 inch (18cm) cake
Ingredients
For the cake:
  • 3 eggs
  • ¾ cup (170g) caster sugar
  • ½ cup (125ml) canola oil (or other flavourless oil)
  • ⅓ cup (85ml) olive oil
  • 3 medium carrots, grated (about 1 + ½ cups grated carrot)
  • 1 + ½ cups (225g) plain flour
  • 1 tsp baking powder
  • pinch of baking soda
  • pinch of salt
  • 1 heaped teaspoon of cinnamon
  • ¾ cup pistachios, chopped (or a mix of pistachios and another nut, like almonds or pecans)
For the frosting:
  • 1 stick (115g) butter, softened
  • 4 oz (200g) cream cheese, softened
  • 2 + ½ cups (250g) icing sugar
  • vanilla extract
  • Optional: extra chopped pistachios and sliced dried apricot, to decorate.
Instructions
  1. Preheat the oven to 180C/350F and grease and line a 7 inch / 18cm cake tin (an 8 or 9 inch tin will also work, but your cake will be flatter, and cook times will be shorter).
  2. Place the eggs and sugar into a large bowl (or stand mixer) and whip them for about 2 minutes or until light and creamy, with the consistency of a thin custard - they shouldn't be so thick that they hold a ribbon, though.
  3. Whisking slowly, stream in the canola and olive oils, until they're combined. The mixture will thicken slightly.
  4. Now, switch to a wooden spoon, or paddle attachment, and add in all the remaining ingredients, stirring until everything is just combined.
  5. Scrape the mixture into the tin and bake for 45-55 minutes, or until springing back when touched, and a skewer comes out clean. Remove from the tin, and leave to cool on a rack, completely.
  6. To make the frosting, place the butter into a large bowl, or stand mixer, and beat with a wooden spoon or paddle attachment, until very soft and visibly lighter in colour.
  7. Add in the cream cheese and beat for a few seconds only, until it is JUST combined into the butter - do not overbeat.
  8. Add in the icing/confectioner's sugar and the vanilla in one go, and beat until everything comes together in a smooth, thick icing - again, be careful not to overbeat.
  9. Pile the frosting onto the completely cool cake, and frost as you like. I spread it all over the top, with a slight overhang around the edge, and then used a palette knife to smooth the edges and top.
  10. Decorate with chopped pistachios and sliced dried apricot, if you like.
Recipe by The Sugar Hit at http://www.thesugarhit.com/2015/05/pistachio-carrot-cake-with-thick-cream-cheese-frosting-cream-cheese-frosting-tips.html