Pistachio Macadamia Nut Carrot Cake
A new spin on a classic favorite. This pistachio macadamia nut carrot cake is frosted with brown sugar cream cheese buttercream. Yield: 8-inch cake
Prep Time: 20 minutes mins
Cook Time: 40 minutes mins
Assembly: 15 minutes mins
Total Time: 1 hour hr 15 minutes mins
Course: Dessert
Cuisine: American
Servings: 12 slices
Calories: 753kcal
Carrot Cake:
- ¾ cup granulated sugar
- ¾ cup light brown sugar packed
- ⅔ cup vegetable oil
- 3 large eggs room temp
- 2 teaspoon vanilla bean paste or pure vanilla extract
- 2¼ cup all-purpose flour
- 2 teaspoon baking powder
- 1 teaspoon baking soda
- 2 teaspoon kosher salt
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground allspice
- ¼ teaspoon ground nutmeg
- 1 ½ pound carrots peeled and shredded (or grated)
- 1 ½ cup roughly chopped pistachios roasted and unsalted
- 1 ½ cup roughly chopped macadamia nuts roasted and unsalted
Brown Sugar Cream Cheese Frosting:
- 16 oz cream cheese room temp
- ½ cup unsalted butter softened, room temp
- ¾ cup light brown sugar packed
- 1¼ cup confectioners' sugar sifted
- ½ teaspoon kosher salt
Carrot Cake:
Preheat oven to 350° F. Butter and lightly flour two 8-inch round cake pans. Line with parchment paper and set aside.
In the bowl of a stand mixer fitted with a paddle attachment, combine sugar, brown sugar, and vegetable oil. Add eggs one at a time, followed by vanilla. Mix until combined.
In a large bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, allspice, and nutmeg.
Add flour mixture in three additions, mixing on low speed until just combined. Next, add all the shredded carrots, 1 cup of pistachios and 1 cup of macadamia nuts. Fold until evenly distributed.
Divide cake batter evenly between two prepared cake pans. Bake for 40-45 minutes until toothpick inserted in center of cake comes out clean. Rotate pans midway thru baking. Let cakes cool in pan for 5 minutes before unmolding. Turn cakes out on a wire rack and let cool to room temperature.
Assembly:
If the cake tops are not level, use a serrated knife to trim. Place one cake layer on cake turn table. Add about 1/3 of frosting on top and smooth into even layer Place other cake layer on top. Repeat with about 1/3 of frosting.
Use remaining frosting to coat the sides of the cake. No need to try to keep it smooth, you will be covering it with chopped nuts. Just make sure that the frosting is even on the sides.
Take remaining 1/2 cup pistachios and 1/2 cup macadamia nuts and mix together. Press nut mixture into the sides of the cake until covered. Once finished, let cake chill in fridge until ready to serve. Let cake sit at room temperature for 10-15 minutes before slicing.
Calories: 753kcal, Carbohydrates: 86g, Protein: 15g, Fat: 41g, Saturated Fat: 10g, Polyunsaturated Fat: 10g, Monounsaturated Fat: 19g, Trans Fat: 0.4g, Cholesterol: 71mg, Sodium: 979mg, Potassium: 589mg, Fiber: 5g, Sugar: 59g, Vitamin A: 9861IU, Vitamin C: 4mg, Calcium: 259mg, Iron: 3mg