Cardamom-pistachio carrot cake recipe for a delightful twist

Ingredients for Cardamom-pistachio carrot cake

• Vegetable oil for frying, as needed

• 3 medium carrots, peeled, chopped

• 225 g unsalted butter, cut into pieces

• 130 g raw pistachios

• 3 large eggs, at room temperature

• 200 g dark brown sugar, packed

• 50 g caster sugar

• 5 g baking powder

• 1 g bicarbonate of soda

• 5 g ground cardamom

• 2 g ground cinnamon

• 7 g sea salt (or 5 g kosher salt)

• 188 g plain flour

• 120 ml carrot juice

• 120 ml double cream

• 100 g caster sugar

• 1 g kosher salt

• 30 g unsalted butter

How to make Cardamom-pistachio carrot cake

1. Place a rack in the middle of the oven and preheat to 180°C (fan) or 190°C (conventional).

2. Lightly coat the bottom and sides of a 23 cm (9 inch) cake pan with oil. Line the bottom of the pan with a round of baking parchment and smooth it down to eliminate any air bubbles.

3. Grate the carrots using the large holes of a box grater until you have 250 g (about 2½ cups, lightly packed); reserve any remaining carrots for another use, such as raita.

4. Set a fine-mesh sieve over a measuring jug and place it next to the stove. Heat the butter in a medium saucepan over a medium heat until foaming, about 2 minutes.

5. Add the pistachios and cook, stirring often, until the butter browns and the nuts smell toasty, about 5 minutes. (The butter will foam significantly, so once the foam is golden brown, remove the pan from the heat every 10 seconds to check how the nuts are browning.)

6. Pour the mixture through the prepared sieve, scraping in all the browned bits; set the nuts and browned butter aside.

7. Crack the eggs into a large mixing bowl and add the brown sugar, granulated sugar, baking powder, baking soda, cardamom, cinnamon, and salt. Using an electric mixer on high speed, beat the mixture for 3 minutes until thick, pale, and increased in volume.

8. Decrease the mixer speed to medium-high and gradually stream in the reserved brown butter (including the browned bits); beat until well combined.

9. Coarsely chop the reserved pistachios. Using a rubber spatula, fold in the flour until almost fully combined, then add the nuts and grated carrots, continuing to fold until everything is incorporated.

10. Scrape the batter into the prepared cake pan and smooth the surface. Place the pan on a clean, smooth surface and give it a quick 360-degree spin; this helps push the batter up the sides of the pan and minimise doming during baking.

11. Bake the cake until deeply browned and a skewer inserted into the centre comes out clean, about 50–55 minutes. Allow the cake to cool in the pan.

12. Run a small offset spatula or butter knife around the perimeter of the cake to loosen it. Invert the cake onto a plate (leave the flat side up) by placing a plate upside down over the cake. Remove the baking parchment.

13. Do Ahead: The cake can be baked up to 1 day in advance. Store it tightly wrapped at room temperature.

14. Place a small plate in the freezer. In a small saucepan, cook the carrot juice, cream, granulated sugar, and salt over a high heat (do not stir) until thick like lava, about 8–10 minutes. The mixture will bubble and foam vigorously but will not boil over; resist the temptation to reduce the heat. Allow the bubbling to subside until the mixture thickens, ensuring it is thick enough to stick to the cake but does not brown.

15. Test the glaze by placing a small dollop onto the cold plate: when you run your finger through it, it should leave a defined trail.

16. Once the glaze is thick enough, remove the pan from heat and stir in the butter. Allow it to cool until it is comfortable to touch, about 15 minutes.

17. Stir the glaze well and pour it over the centre of the cake, nudging it to the edges with an offset spatula or butter knife. Pop any air bubbles with a toothpick.

18. Let the glaze cool for at least 10 minutes before slicing the cake.

Disclaimer
While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.