Description

A moist and flavorful carrot sheet cake topped with a creamy, nutty pistachio frosting. This easy-to-make dessert is perfect for any occasion.

Ingredients

Scale

For the Carrot Cake:
2 cups all-purpose flour
2 tsp baking powder
1 1/2 tsp baking soda
1 tsp salt
2 tsp ground cinnamon
1/2 tsp ground ginger (optional)
1 1/4 cups granulated sugar
1/2 cup light brown sugar, packed
4 large eggs
1 cup neutral oil (vegetable or sunflower oil)
2 tsp vanilla extract
3 cups finely grated carrots (about 5 medium carrots)
For the Pistachio Frosting:
1 1/2 cups cold heavy cream
1/2 cup powdered sugar
1/2 cup pistachio cream or paste
1/2 tsp vanilla extract (optional)
Crushed pistachios or white chocolate decorations (optional garnish)

Instructions

Preheat oven to 350°F (180°C). Grease and line a 9×13 inch (23×33 cm) baking pan with parchment paper.
In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and ginger (if using).
In a large mixing bowl, whisk the granulated sugar, brown sugar, and eggs until smooth and slightly thickened.
Add the oil and vanilla extract, and whisk until fully combined.
Gradually add the dry mixture to the wet mixture and stir until just combined. Do not overmix.
Gently stir in the grated carrots until evenly distributed throughout the batter.
Pour the batter into the prepared pan and smooth the top.
Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
Allow the cake to cool in the pan for 10–15 minutes, then transfer to a wire rack to cool completely before frosting.
To make the pistachio frosting: In a large mixing bowl, beat the cold heavy cream and powdered sugar together until soft peaks form.
Add the pistachio cream (and vanilla, if using), and continue to beat until medium peaks form. Do not overwhip.
Once the cake is fully cooled, spread the frosting generously over the top.
Garnish with crushed pistachios or decorative elements if desired.
Slice into squares and serve.
Refrigerate leftovers in an airtight container.

Notes

Grate carrots fresh for best results; pre-shredded carrots are too dry.
To make your own pistachio paste, blend shelled, unsalted pistachios with a little oil and powdered sugar until smooth.
For a tangier frosting, substitute half the whipped cream with softened cream cheese.
The cake and frosting can be made a day in advance. Frost the cake the day of serving for optimal texture.

Prep Time: 20 minutes
Cook Time: 35 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 450 kcal
Sugar: 35g
Sodium: 300mg
Fat: 25g
Saturated Fat: 8g
Unsaturated Fat: 17g
Trans Fat: 0g
Carbohydrates: 50g
Fiber: 3g
Protein: 5g
Cholesterol: 70mg

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