Gingery Carrot Cake with Pistachios – Spiced, Moist, and Nutty

This Gingery Carrot Cake with Pistachios is a flavorful twist on the classic dessert, combining warm spices, fresh carrots, and a hint of ginger with the crunch of pistachios. Moist, tender, and topped with creamy frosting, it’s the perfect cake for spring gatherings, holidays, or anytime you’re craving a spiced treat. Balanced between sweetness and spice, it’s a show-stopper that’s as beautiful as it is delicious.

Why You’ll Love This Recipe

Moist & Flavorful – Freshly grated carrots keep the cake tender and rich.
Spiced with Ginger – Adds a warming zing that pairs perfectly with carrots.
Nutty Twist – Pistachios bring unique flavor and a delightful crunch.
Crowd-Pleasing – A festive, elegant cake perfect for sharing.

Ingredients

For the Cake:

• 2 cups all-purpose flour
• 1½ tsp baking powder
• 1 tsp baking soda
• ½ tsp salt
• 2 tsp ground cinnamon
• 1½ tsp ground ginger
• ½ tsp ground nutmeg
• 1 cup granulated sugar
• ½ cup brown sugar, packed
• 1 cup vegetable oil
• 4 large eggs
• 2 tsp vanilla extract
• 2½ cups carrots, finely grated
• ¾ cup chopped pistachios (plus extra for garnish)

For the Frosting:

• 8 oz cream cheese, softened
• ½ cup unsalted butter, softened
• 3 cups powdered sugar
• 2 tsp vanilla extract

Instructions

1. Prepare the Oven and Pans
   Preheat oven to 350°F (175°C). Grease and line two 9-inch round cake pans with parchment paper.
2. Mix the Dry Ingredients
   In a bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg.
3. Combine the Wet Ingredients
   In a large mixing bowl, beat together sugar, brown sugar, and oil until smooth. Add eggs one at a time, followed by vanilla.
4. Add Carrots and Pistachios
   Fold in grated carrots and pistachios until evenly combined.
5. Combine Batter
   Gradually stir dry ingredients into the wet mixture until just combined—don’t overmix.
6. Bake the Cakes
   Divide batter between pans and bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean. Let cakes cool completely.
7. Make the Frosting
   Beat cream cheese and butter until creamy. Gradually add powdered sugar, then vanilla, and mix until smooth.
8. Assemble the Cake
   Frost between the cake layers, then cover the top and sides. Garnish with extra chopped pistachios.

Nutritional Information

Calories: ~420
Protein: 6g
Fat: 24g
Carbohydrates: 46g
Sugar: 30g
Fiber: 3g

Tips for Success

• Grate Fresh Carrots – Avoid pre-shredded carrots, as they can be dry.
• Toast Pistachios – Enhances flavor and crunch before adding to the batter.
• Chill the Frosting – Slightly firm frosting makes spreading easier.

Why This Recipe Works

The carrots provide moisture and natural sweetness, while ginger adds a zesty warmth that elevates the flavor. Pistachios bring a unique nutty crunch, and the creamy frosting ties everything together into a perfectly spiced, balanced cake.

Gingery Carrot Cake with Pistachios is a moist, spiced dessert that’s both comforting and sophisticated. With its balance of warm spices, crunchy nuts, and creamy frosting, it’s a cake that’s sure to impress family and friends.