Techniques and Recipes

Pistachio Carrot Cake
This three-layer carrot cake is as gorgeous as it is decadent.
INGREDIENTS
FOR THE CAKE
– 1¾ cups plus 2 tablespoons
(3¾ sticks) unsalted butter,
room temperature
– 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 carrots, finely grated
– 1½ cup pistachios, toasted,
cooled, and finely ground
PREPARATION METHOD
FOR THE CAKE
1. Preheat the oven to 325°F on Convection Mode with
racks set on positions “2” and “4.” 2. Spray three 8-inch
round cake pans with nonstick cooking 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. 3. In a medium bowl,
sift together the flour, baking powder, and cinnamon.
4. In the bowl of a stand mixer, cream together the
butter, sugar, kosher salt, and vanilla on medium speed
for two minutes. 5. Add the eggs one at a time, mixing
well and scraping the bowl between each addition.
6. Add in the flour mixture and mix until just combined.
7. Fold in the carrots and pistachios. 8. Divide the batter
evenly between the prepared cake pans. 9. Bake for 30
minutes or until the center is set and springs back and a
toothpick comes out clean. 10. Cool cakes completely.
11. If needed, use a serrated knife to level o the tops
of the cakes so they are easier to stack and ice.
FOR THE ICING
1. Cream together the cream cheese and butter on
medium speed until smooth—about 2 minutes. 2. Add
in the powdered sugar and vanilla and mix together
until smooth. 3. 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. 4. Place the next cake layer on top of
the icing and spread with another layer of icing ½-inch
thick. 5. Place the top layer on and refrigerate for 15–20
minutes to help firm up the icing. 6. Remove from the
refrigerator and ice the top and side of the cake with
remaining icing. 7. Press the pistachios onto the side
of the cake. 8. Refrigerate the cake until the icing has
firmed up. 9. Serve or cover it with plastic wrap.
MAKES RACK POSITION COOK TIME
ONE 8INCH TRIPLE
LAYER CAKE
2 AND 4 30 MINUTES
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, and
roughly chopped
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.
CONVECTION
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