Pistachio Carrot Harvest Bundt Cake Recipe
This cake is easy to make and always gets rave reviews! Make sure you
thoroughly grease and flour the pan.
1 1/2 cups
2 cups
4
1 TB
2 cups
4 cups
1 TB
4 tsp
1 tsp
1 tsp
1 tsp
1 cup
2 (8 oz ) tubs |
Vegetable oil
Brown sugar (packed)
Eggs
Vanilla extract
Carrot, grated
Flour
Baking soda
Cinnamon
Nutmeg
Ginger
Salt
Natural California pistachios, chopped fine
Pineapple yogurt or plain yogurt with 1/4 drained pineapple
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Oven Temp ~ 350°
Baking Time ~ 1 Hour & 15 Min.
Pan Type ~ 14-cup bundt pan |
Preheat oven, grease and flour pan thoroughly.
Mix oil, sugar, eggs, vanilla and
carrots in large bowl. In separate bowl, mix 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 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.
Icing
Beat 1 cup softened butter or margarine with 5 cups un-sifted 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 icing.