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)
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
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.
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!