BEFORE YOU START: Roasting nuts helps to bring out their flavor, as the oils in the nut become more pronounced. Grinding or chopping them very fine gives a better texture to your cake. Also, shredded carrots can be purchased for this recipe but make sure to chop them smaller for a finer texture in your cake.
YIELD: Makes Three 8 or 9-inch round cake pans
FOR THE CAKE
1¾ cups plus 2 tablespoons (3¾ sticks) unsalted butter, room temp
3 cups firmly packed brown sugar
1½ teaspoons kosher salt
1½ teaspoons vanilla
6 large eggs
3¾ cups all-purpose flour
4½ teaspoons baking powder
1 teaspoon cinnamon
4½ cups finely grated carrots
1½ cup pistachios, toasted, cooled, and finely ground
FOR THE ICING
36 ounces cream cheese
2¼ cups butter (4½ sticks), room temperature
4½ cups powdered sugar
1 teaspoon vanilla extract
2 cups pistachios, toasted, cooled, chopped into medium pieces
FOR THE CAKE
- Preheat the oven to 325°F on Convection Mode if available. (Cake shown was prepared in a Wolf 24″ E Series Transitional Convection Steam Oven)
- Spray three 8-inch round cake pans with pan spray and line the bottoms with a circle of parchment paper slightly smaller than the inside of the pan. The pans could also be buttered and lightly floured.
- In a medium bowl, sift together the flour, baking powder, and cinnamon.
- In the bowl of a stand mixer cream together the butter, sugar, kosher salt and vanilla on medium speed for two minutes.
- Add the eggs one at a time, mixing well and scraping bowl between each addition.
- Add in the flour mixture and mix just until combined.
- Fold in the carrots and pistachios.
- Divide the batter evenly between the prepared cake pans.
- Bake foron middle racks for30 minutes or until the center is set and springs back and a toothpick comes out clean.
- Cool cakes completely.
- If needed, use a serrated knife to level off the tops of the cakes so they are easier to stack and ice.
FOR THE ICING
- Cream together the cream cheese and butter on medium speed until smooth — about 2 minutes.
- Add in the powdered sugar and vanilla and mix together until smooth.
- Place the first cake layer on the platter it will be served on, and spread a layer of icing ½-inch thick on top of it.
- Place the next cake layer on top of the icing and spread with another layer of icing ½-inch thick.
- Place the top layer on and refrigerate for 15–20 minutes to help firm up the icing.
- Remove from the refrigerator and ice the top and side of the cake with remaining icing.
- Press the pistachios onto the side of the cake.
- Refrigerate the cake until the icing has firmed up.
- Serve or cover it with plastic wrap.