Harvest Cake with Pistachios
Like carrot cake? This moist, tasty cake is made even better with pistachios and makes a wonderful dessert for a potluck or holiday dinner.
1 1/2 cups vegetable oil
2 cups packed brown sugar
4 large eggs
1 tablespoon vanilla extract
2 cups carrot, grated
4 cups all-purpose flour
1 tablespoon baking soda
4 teaspoons ground cinnamon
1 teaspoon ground nutmeg
1 teaspoon ground ginger
1 teaspoon salt
1 cup natural California pistachios, finely chopped
2 (8-ounce) containers pineapple yogurt
1 cup butter or margarine, softened
5 cups unsifted powdered sugar
1 1/2 teaspoons grated orange peel
3 to 4 tablespoons orange juice, or as needed
- For Cake: 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 greased and floured 14-cup Bundt® pan or crown ring mold.
- Bake in preheated oven at 350°F (175°C) for 1 hour 15 minutes or 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.
- For Icing: Beat butter with powdered sugar, orange peel and enough orange juice to make a good spreadable consistency. Makes 3 cups icing.
Makes 12 servings.
Recipe and photograph provided courtesy of the California Pistachio Board.