I simply love carrot cake. Whenever I have a few carrots lying around the fridge and I’m a bit tired of eating them as they are (or cooking with them) – I bake a carrot cake. The thing I like most about carrot cake is the fact that I can always make it a bit different.
This carrot cake is soft and fragrant, and also contains chopped pistachios and raisins that add a little texture from bite to bite. It’s easy to make and you’ll only need a bowl and a whisk. Such a delicious afternoon snack next to your coffee cup.
Photo: Natalie Levin
Carrot Cake with Pistachio and Raisins
For the cake:
- 4 large eggs (at room temperature)
- 150 grams (3/4 cup) dark brown sugar
- 50 grams (1/4 cup) sugar
- 100 ml. (1/2 cup) vegetable oil
- 200 ml. (1 cup) sour cream
- 1 tsp. ground cinnamon
- 1/4 tsp. fine salt
- 300 grams (2 cups + 2 tbsp.) all-purpose flour
- 10 grams (2 tsp.) baking powder
- 400 grams (4 large units) grated carrots
- 80 grams pistachios (coarsely chopped)
- 50 grams raisins or cranberries
- Icing sugar for decoration
- Preheat oven to 160c degrees and grease the pans.
- In a large bowl, whisk eggs, dark brown sugar, oil, sour cream, cinnamon and salt to a smooth batter.
- Add flour, baking powder, grated carrots, pistachios and cranberries or raisins and fold in gently with a spatula, until incorporated. It is important to avoid over-processing so as not to damage the cake-texture after baking.
- Divide the batter between the pans, flatten the top and bake for about 40-50 minutes, or until golden brown and a toothpick stuck in the center comes out with moist crumbs.
- Cool completely at room temperature, sprinkle with powdered sugar and serve.
- You can use any other nut instead of pistachios.
- Non-dairy version can use soy milk or coconut milk instead of sour cream in the same amount.
- Keep the cake wrapped up well in the refrigerator 5-6 days, but it is recommended to serve at room temperature.