Pistachio and Macadamia Carrot Cake with Cream Cheese Frosting

Yield: 8-inch cake

Carrot Cake:

• ¾ cup granulated sugar
• ¾ cup light brown sugar, packed
• ⅔ cup vegetable oil
• 3 large eggs, room temperature
• 2 tsp vanilla bean paste or pure vanilla extract
• 2¼ cups all-purpose flour
• 2 tsp baking powder
• 1 tsp baking soda
• 2 tsp kosher salt
• 1 tsp ground cinnamon
• ¼ tsp ground allspice
• ¼ tsp ground nutmeg
• 1½ lb carrots, peeled and shredded (or grated)
• 1½ cups roughly chopped pistachios, roasted and unsalted
• 1½ cups roughly chopped macadamia nuts, roasted and unsalted

Brown Sugar Cream Cheese Frosting:

• 16 oz cream cheese, room temperature
• ½ cup unsalted butter, softened, room temperature
• ¾ cup light brown sugar, packed
• 1¼ cup confectioners’ sugar, sifted
• ½ tsp kosher salt

Carrot Cake:

• Preheat oven to 350°F. Butter and lightly flour two 8-inch round cake pans. Line with parchment paper and set aside.
• In the bowl of a stand mixer fitted with a paddle attachment, combine granulated sugar, brown sugar, and vegetable oil. Add eggs one at a time, then vanilla, mixing until combined.
• In a large bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, allspice, and nutmeg.
• Add the dry ingredients to the mixer in three additions on low speed until just combined. Fold in shredded carrots, 1 cup pistachios, and 1 cup macadamia nuts until evenly distributed.
• Divide batter evenly between the prepared pans. Bake 40–45 minutes, rotating pans halfway through, until a toothpick inserted in the center comes out clean. Cool in pans 5 minutes, then turn out onto a wire rack to cool completely.

Cream Cheese Frosting:

• In a stand mixer with the paddle attachment, beat cream cheese and butter until smooth. Add brown sugar and confectioners’ sugar and beat until combined. Scrape the bowl as needed. Add salt and mix. Chill until ready to frost.

Assembly:

• If cake tops are uneven, level with a serrated knife. Place one layer on a turntable and spread about one-third of the frosting evenly over the top. Add the second layer and repeat with another third of the frosting.
• Use the remaining frosting to coat the sides of the cake. The finish does not need to be perfectly smooth since the sides will be covered with chopped nuts.
• Combine the remaining ½ cup pistachios and ½ cup macadamia nuts, then press the mix into the frosted sides. Chill the cake until set. Let sit at room temperature 10–15 minutes before slicing.

Recipe adapted from Keys to the Kitchen.

Calories: 753 kcal, Carbohydrates: 86 g, Protein: 15 g, Fat: 41 g

Saturated Fat: 10 g, Fiber: 5 g, Sugar: 59 g

Nutrition information is an estimate and should be used as an approximation only.