Aromatic Spiced Carrot Cake with Pistachios and Floral Orange Blossom Cream
Ingredients
- 2 cups grated carrots
- 1 cup shelled pistachios, roughly chopped
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cardamom
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 3/4 cup light brown sugar, packed
- 1/2 cup granulated sugar
- 3/4 cup olive oil or neutral oil
- 3 large eggs
- 1 teaspoon vanilla extract
- Zest of 1 orange
- 1 1/2 cups heavy cream, chilled
- 2 tablespoons powdered sugar
- 1 teaspoon orange blossom water
Directions
Preheat oven to 350°F (175°C). Grease and line an 8-inch (20 cm) round cake tin with parchment paper.
In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, cardamom, nutmeg, and salt.
In a large bowl, whisk together eggs, brown sugar, granulated sugar, and oil until pale and smooth; stir in vanilla and orange zest.
Fold in grated carrots and chopped pistachios.
Gradually add the dry mixture to the wet mixture, stirring just until combined; do not overmix.
Pour the batter into the prepared tin, smooth the surface, and bake for 40–45 minutes, or until a skewer inserted in the center comes out clean.
Allow the cake to cool completely on a wire rack.
For the cream, whip chilled heavy cream with powdered sugar until soft peaks form, then gently fold in orange blossom water.
Spread or pipe the orange blossom cream over the cooled cake before slicing and serving.
Frequently Asked Questions
How should I store the Aromatic Spiced Carrot Cake to keep it fresh?
Because this cake features the delicate Floral Orange Blossom Cream, it should be stored in an airtight container in the refrigerator. It will keep well for up to 4 days, allowing the spices and floral notes to fully meld. Let it sit at room temperature for about 20 minutes before serving for the best texture.
Can I substitute the pistachios in this carrot cake recipe?
While pistachios offer a unique flavor, you can substitute them with walnuts or pecans if needed for a similar crunch. Ensure they are roughly chopped, just like the 1 cup of pistachios specified in the recipe, to achieve the proper texture distribution throughout the cake batter.
What is the best way to prevent the cake from drying out during the 45-minute bake time?
To ensure a moist cake, do not overmix the batter once the wet and dry ingredients are combined, as this develops gluten. Also, ensure your oven temperature is precisely preheated to 350°F (175°C); an accurate temperature prevents the cake from baking too quickly and losing moisture.
