Name: Pistachio carrot cake
Prep time: 15 min
Cook time: 50 min
Total time: 65 min
Yield: 8-12 servings
Cuisine: Bake
Ingredients: 2 cup flour; 1 tsp Bicarbonate of soda; 2 tsp Baking powder; 2 tsp cinnamon ground; salt just a pinch; 4 eggs; 2 demerara sugar; 1 tsp vanilla essence; 300 ml sunflower oil; 100 g pistachios chopped; 100 g walnuts chopped; 3 carrots grated; 250 g cream cheese at room temperature; 150 g butter at room temperature; 350 g icing sugar; lemons zest only; 1 Tbs lemon juice freshly squeezed

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Ingredients (17)

2 cup	flour
1 tsp	Bicarbonate of soda
2 tsp	Baking powder
2 tsp	cinnamon — ground
	salt — just a pinch
4	eggs
2	demerara sugar
1 tsp	vanilla — essence
300 ml	sunflower oil
100 g	pistachios — chopped
100 g	walnuts — chopped
3	carrots — grated

ICING:

250 g	cream cheese — at room temperature
150 g	butter — at room temperature
350 g	icing sugar
	lemons — zest only
1 Tbs	lemon juice — freshly squeezed

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Method:

Preheat oven to 180° C.

Sift together the flour, bicarbonate of soda, baking powder, cinnamon and salt. Set aside.

Beat sugar and eggs together until pale and thick. Add the vanilla essence, then gradually add the oil mixing well until it is completely incorporated.

Stir in the pistachios, walnuts and carrots.

Fold in the dry ingredients.

Bake in a lined and greased 21cm cake pan for 35-40 minutes.

For the icing:

Cream the butter and cream cheese together, add the lemon zest and lemon juice and blend well. Sift in the icing sugar and mix well until smooth.

Generously spread the icing over the cake top and sides and finish with a sprinkle of pistachios.

Recipe reprinted with permission of MrsRobinson. To see more recipes, click here.