When baking with sticky ingredients such as honey or corn syrup. Spray your measuring cup with nonstick spray before adding in the honey. The sticky honey will slide right out!
Submit Your Favorite Recipes

Receive New Recipes and the Weekly Letter

Cheesecake Recipes

Coffee Cake Recipes

Bundt Cake Recipes

Cakes with Fruit

Chocolate Recipes

Cake Mix Recipes

Herman Recipes

Spice Cake Recipes

Frosting and Fillings

Pound Cake Recipes

All Time Favorite Recipes

No-Bake Cake Recipes

Angel Food Recipes

Ice Cream Recipes

Sponge Cakes Recipes

Torte Recipes

Holiday Recipes

Cupcake Recipes


Strawberry Dream
Strawberry Dream

Print This Delicious and Healthy Pistachio Carrot Cake Recipe

Pistachio Carrot Cake Recipe

Pistachio Carrot Cake with Pineapple Pieces

Go nuts with this Pistachio Carrot cake recipe. Harvest Bundt cake made with natural California pistachios, carrots and pineapple yogurt; pistachio carrot cake is easy to make and always gets rave reviews! Hint, make sure you thoroughly grease and flour the pan.

1 1/2 cups Vegetable oil
2 cups Brown sugar (packed)
4 Eggs
1 TB Vanilla extract
2 cups Carrot, grated
4 cups Flour
1 TB Baking soda
4 tsp Cinnamon
1 tsp Nutmeg
1 tsp Ginger
1 tsp Salt
1 cup Natural California pistachios, chopped fine
2 (8 oz.) tubs Pineapple yogurt or plain yogurt with 1/4 cup drained pineapple

Oven Temp ~ 350°
Baking Time ~
Pan Type ~ 14-cup Bundt cake pan
Preheat oven, grease and flour pan thoroughly.

Mix oil, sugar, eggs, vanilla and carrots in large bowl. In separate bowl, mix the flour, baking soda, cinnamon, nutmeg, ginger, salt and 3/4 cup pistachios. Mix portions of dry mixture (about 1/3 at a time) into egg mixture alternately with yogurt. Turn into prepared pan. Bake Pistachio Carrot Cake until pick inserted into cake comes out dry. Cool 15 minutes in pan, then loosen top edges and gently invert from pan onto wire rack. When cake is completely cool, spread icing on top and decorate with remaining 1/4 cup pistachios.

Pistachio Cake Icing

Beat 1 cup softened butter or margarine with 5 cups unsifted powdered sugar, 1 1/2 teaspoons grated orange peel and 3 to 4 tablespoons orange juice (or enough to make a good spreadable consistency). Makes 3 cups of icing.
Nutrition facts: for Pistachio Carrot Cake
Serving Size 178 g
Calories 610
Calories from Fat 309
Total Fat 34.3g 53%
Saturated Fat 6.7g 34%
Cholesterol 56mg 19%
Sodium 571mg 24%
Total Carbohydrates 67.8g 23%
Dietary Fiber 3.2g 13%
Sugars 32.1g
Protein 10.1g
Vitamin A 64% • Vitamin C 3% • Calcium 11% • Iron 16%

E-mail This Pistachio Carrot Cake Recipe To a Friend

User Comments


Did you say you're on a diet?
No desserts for 20 years?
Do you pass the cake and candy sections
With some heartfelt sighs and tears?

Go ahead !! Bake those gooey
Sticky sweet forbidden things.
But first put on your jogging outfit.
Your tennis shoes and exercise fling.

Run in place while stirring;
Time your cakes with jumping jacks.
Ten deep knee bends between ingredients.
Use that kitchen for a workout track.

And when you're out of breath and panting.
Pot holders around your prize.
Jog to the nearest 90 pound neighbor
And leave her your 1000 calorie surprise!

Nothing says "I Love You" more than a surprise dessert made from one of our homemade cake recipes.

Recipes for Cakes
Suppling Tips for Healthy Homemade Cakes

When Baking with Butter:

Room temperature butter in the cake batter is one of the biggest cake baking mistakes. In fact, butter must be below 68° to trap air molecules and build structure. Otherwise, the fat will liquefy and the cake will be flat. To get “cool” butter, cut the chilled butter into chunks and let it sit in a bowl for 5 minutes before beating.

When Mixing Cake Batter:

You cannot over beat the eggs, sugar and butter, but you can over beat the flour. If you do, gluten will form and you will be making a quick bread instead of layer cake. Beat the flour just until there are no visible signs of dry flour, but not until the batter is completely smooth.

Cake Flour:

Cake flour is milled from soft wheat that has a lower gluten content and higher starch content than all-purpose flour. It helps to ensure a fluffy texture in cakes and pastries. A substitute for cake flour is to use all-purpose flour, but reduce the amount by 2 tablespoons per cup.

Green Food:

The food choices that we make every day have a profound effect on the environment. From farm to spoon, growing our food, processing it and transporting it all use tremendous amounts of energy, water and chemicals. By making just a few small changes in our eating and buying habits, we can greatly reduce this impact. When we eat green, we help the environment by reducing global warming pollution and help ourselves by eating fresh and healthy food. Eat local from farmers in your own neighborhood!