31 MARCH 2026 — AROUND THE TABLE
Pistachio Carrot Cake
This Pistachio Carrot Cake is inspired by a classic Easter dessert—familiar, nostalgic, and just a little elevated. Soft, warmly spiced layers are paired with a homemade white chocolate cream cheese frosting that adds a subtle richness, while pistachios bring a fresh twist in both flavor and texture. Finished with delicate edible flowers, it feels equal parts timeless and new.
The batter comes together with grated carrots, chopped pistachios, and warm spices for a tender crumb, then gets layered with that smooth, white chocolate cream cheese frosting in between. A final swoop of frosting and a scattering of edible flowers gives it a simple but beautiful finish. It’s perfect for spring gatherings, but just as nice for a quiet slice at home.
See the recipe below and watch the full webisode here.
Ingredients
- Pistachio Carrot Cake
- Unsalted butter, for greasing the pan
- 4 cups (400 grams) grated carrots, about 4 to 5 large carrots or 8 small carrots
- 1 ½ cups (228 grams) shelled pistachios, divided
- 2 ½ cups (325 grams) all-purpose flour, fluffed, scooped, and leveled
- 2 teaspoons baking powder
- ¾ teaspoon baking soda
- 1 teaspoon kosher salt
- 2 ½ teaspoons ground cinnamon
- 1 ¼ teaspoons ground ginger
- 1 cup (227 grams) vegetable oil
- 1 ½ cups (300 grams) granulated sugar
- 1 to 2 navel oranges
- 4 eggs, room temperature
- White Chocolate Cream Cheese Frosting
- ¾ cup (170 grams) heavy cream
- ¼ cup plus 2 tablespoons (80 grams) light brown sugar, packed
- 1 ½ cups (255 grams) white chocolate chips
- 1 ½ (8 ounce) blocks full-fat cream cheese, room temperature
- 6 tablespoons unsalted butter, room temperature
- ¼ teaspoon kosher salt
- Edible flowers, for serving (optional)
Method
Step 01
Preheat the oven to 325 degrees. Grease a 9 x 13-inch pan with butter, then line with parchment paper large enough to hang over the edges of two opposing sides.
Step 02
Grate the carrots and set aside. Using a knife or food processor, finely chop the pistachios. Set aside ¼ cup of the chopped pistachios (for serving) and place the remaining 1 ¼ cups in a large bowl. To the same bowl, add the flour, baking powder, baking soda, salt, cinnamon, and ginger and whisk to combine.
Step 03
To the bowl of a stand mixer fitted with a whisk attachment, add the vegetable oil and granulated sugar and mix for about 15 seconds until combined.
Step 04
Juice the orange(s) to yield ¼ cup (64 grams) juice and add it to the stand mixer. Mix on medium speed for 30 seconds to combine. Next, add the eggs one at a time, beating on medium speed for 30 seconds between each addition.
Step 05
Add half of the dry ingredients to the stand mixer and mix on medium speed for just a few seconds, or until barely combined. Add the remaining flour and mix again until just combined. Remove the bowl from the stand mixer. Using a spatula, fold in the grated carrots.
Step 06
Spoon the batter into the prepared pan and bake for 45 to 50 minutes, or until the center of the cake springs back when gently pressed. Let the cake cool completely, about 2 hours.
Step 07
While the cake cools, make the frosting. Add the white chocolate chips to a medium bowl and set aside.
Step 08
To a small saucepan, add the heavy cream and brown sugar. Cook over medium heat, whisking occasionally, until the sugar dissolves and the mixture is simmering. Immediately remove from heat and pour over the white chocolate chips. Whisk until the chocolate is melted, then transfer the mixture to the fridge and let cool until it is the texture of a spreadable ganache (about 30 minutes).
Step 09
While the ganache cools, add the butter to the bowl of a stand mixer fitted with a paddle attachment. Mix on medium speed for 30 seconds until smooth.
Step 10
Add the cream cheese and mix on medium speed for 3 minutes, or until the cream cheese and butter are fully combined, aerated, and fluffy. Add the cooled white chocolate ganache to the stand mixer, then continue mixing for another 1 minute until combined and whipped.
Step 11
Use a knife or an offset spatula to release the carrot cake from the edges of the pan. Use the parchment to pull the cake out of the pan.
Step 12
Dollop the frosting over the cake spread it in large swoops. Sprinkle with the reserved pistachios and decorate with edible flowers. Slice and enjoy.
