Pistachio Covered Carrot Cake
The Holidays are a perfect time for Pistachio Nut based deserts. One of my favorites is a Pistachio encrusted carrot cake. It looks great and tastes so good! One word of warning: it won’t last long!!! Here’s my recipe:
Kathy’s Pistachio Covered Carrot Cake
Ingredients
2 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons ground cinnamon
½ teaspoon salt
3 large eggs
2 cups sugar
¾ cup coconut oil
¾ cup buttermilk
2 teaspoons vanilla extract
2 cups grated carrots
8-ounce can crushed pineapple
3 ½ ounce can flaked coconut
1 cup chopped pistachios
Instructions
Stir together first four ingredients. Beat eggs and next four ingredients until smooth. Add flour mixture, beating until blended. Fold in carrots and next three ingredients. Pour batter into greased and floured 13X9 inch pan. Bake at 350 degrees for approximately 45 minutes. Cool completely in pan.
Cream Cheese Frosting
Soften ½ cup boutter and mix with 8-ounce package of softened Cream Cheese and one 16 ounce package of powdered sugar. Blend in 1 ½ teaspoons of vanilla extract. Beat until smooth. Spread Cream Cheese frosting evenly over cake.
Finally, sprinkle one cup chopped unsalted pistachios evenly over top of frosting. Yummmmm!