If you love carrot cake you will love this recipe! Adapted from Bon Appetit - this version of carrot cake has some unique and delicious twists such as carrot juice caramel, pistachios, and cardamom spice.
What you will need
Vegetable oil (for pan)
3 medium Carrots
1 cup Unsalted Butter
1 cup raw Shelled Pistachio
1 cup Brown Sugar
1/4 cup Sugar
1¾ tsp Baking Powder
¼ tsp Baking Soda
1 tsp Salt
1½ tsp ground Cardamom
½ tsp ground Cinnamon
1½ cups AP Flour
Carrot Juice Caramel
½ cup Carrot Juice
1/2 cup Sugar
½ cup Heavy Cream
2 Tbsp Butter
1/4 tsp Salt(Nutritional facts 367 calories, 24.99 g fat, 31.45 g carbohydrates, 5.38 g protein, 230 mg cholesterol, 230 mg sodium)
How to cook
Gather all ingredients.
Portion all ingredients.
Set oven to 350°F
Fold a piece of parchment into a point. Place it on the back of the cake pan to measure from. the middle to the rim. Cut the parchment where it hits the rim.
Lightly grease the bottom of the pan so that the parchment circle sticks. Grease the sides of the pan and the top of the parchment and then dust with flour. Tap out excess flour.
Wash and peel the carrots.
Grate 2 1/2 cups of carrots.
Melt the butter in a saucepan and add the pistachios. Once the butter starts to bubble, cook for about 5 minutes or until it starts to smell toasty.
Use a strainer to seperate the pistacios from the butter. Save both to add later.
Add the eggs, white sugar and brown sugar to the bowl of a stand mixer.
Add the baking soda, baking powder and salt to the bowl.
Toss in the ground cinnamon and cardamom.
Mix the first ingredients together until combined and lightened in color, about 3 minutes.
Slowly stream the reserved melted butter into the batter while mixing so that it emulsifies.
Roughly chop the pistacios.
Use a spatula to gently fold in the flour.
When the flour is just about incorporated toss in the grated carrot and pistachios.
Fold in the carrots and pistacios until just incorporated. Try not to mix more than necessary because it will make the cake more dense.
Pour the batter into the prepared baking pan and bake for about 50 minutes.
Remove the cake from the oven when it is dark brown and a skewer or toothpick inserted in the middle comes out clean. Run an offset spatula or dinner knife around the outside of the cake to release it.
Flip the cake over on top of a wire rack and remove the parchement. Let cool.
Add the carrot juice, cream, sugar, and salt to a saucepan set over high heat.
Let boil for about 8-10 minutes without stirring. It will bubble up a lot, and then reduce back down. It is finished when it is a lava-like consistency. If you put a dollop on a chilled plate and run your finger through it it should leave a trail. Let cool for about 10 minutes.
Pour the glaze over the cake and spread with a knife or offset spatula until a few drops drip over the edge of the cake.