Pistachio and Carrot Cake

This delicious pistachio carrot cake is so moist and pairs perfectly with a silky smooth creamcheese frosting on top! Perfect for this autumn season, as it also uses a seasonal vegetable!🥕🥕🥕 Here’s how you make it: Ingredients: 200 g shredded carrots 180 ml kefir or yogurt (or whatever thick dairy you have in store) 2 eggs 150 g butter 30 g oil Paste from 1 vanilla bean 100 g sugar 100 g brown sugar 240 g flour 1,5 tsp baking powder 1 tsp baking soda 1 tsp cinnamon 1 tsp cardamom 80 g pistachios Instructions: Preheat oven to 190 °C. 1. Add all the wet ingrediens to a bowl starting with the sugar along with butter, oil and then eggs, then yougurt. Then add the carrots and pistachio. 2. Combine all dry ingredients in another bowl. 3. Fold in the dry ingredients. 4. In a 22-24 cm springform with parchment paper attatched, pour the batter in the pan. Bake for 45-50 minutes. 5. After baking let it cool down completely before spreading on the creamcheese frosting. Enjoy! Creamcheese frosting: Ingrediens: 200 g creamcheese 250 g whipped cream 50 g powdered sugar 1 tsp vanilla essence Instructions: 1. Combine all the ingrediens into a bowl and whisk with an electric mixer till combined.

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% Daily Values based on a 2,000 calorie diet