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Harvest Cake with Pistachios recipe

Harvest Cake with Pistachios.

Like carrot cake? This moist, tasty cakeis better with pistachios and makes a wonderful dessert for apotluck or holiday dinner.

Recipe: Harvest Cake withPistachios

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
Icing (recipe follows)

  • Mix oil, sugar, eggs, vanilla and carrotsin large bowl.
  • In separate bowl, mix flour, baking soda,cinnamon, nutmeg, ginger, salt and 3/4 cup pistachios.
  • Mix portions of dry mixture (about 1/3at a time) into egg mixture alternately with yogurt. Turn intogreased 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 comesout dry.
  • Cool 15 minutes in pan, then loosen topedges and gently invert from pan onto wire rack.
  • When cake is completely cool, spread Icingon top and decorate with remaining 1/4 cup pistachios.

    Makes 16 servings.

    Icing:Beat 1 cup softened butter or margarine with 5 cups unsiftedpowdered sugar, 1 1/2 teaspoons grated orange peel and 3 to 4tablespoons orange juice (or enough to make a good spreadableconsistency). Makes 3 cups icing.

    Recipe and photograph provided courtesyof the California Pistachio Board.

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