Pistachio Carrot Cake Traybake with cream cheese buttercream frosting and decorated with Easter sprinkles and carrot-shaped chocolates, a incredibly indulgent dessert that is a perfect addition to your Easter dessert menu. It's really easy to make, with easily-available ingredients, and it's always a crowd-pleasing sweet treat with the whole family.
A twist on the classic carrot cake recipe, which is traditionally made with walnuts, my pistachio carrot cake is extremely decadent, with a moist and light sponge that has a lovely crunch coming from the chopped pistachios.
To an already delicious sponge cake, a rich and silky vanilla cream cheese buttercream frosting is added along with edible Easter decorations to take this Spring dessert to the next level.
Carrot cake is one of those classic dessert recipes that is perfect for every occasion, not just Easter. Omit the edible decorations, and you have an all-year-round dessert that is perfect for cake bake sales, afternoon teas, parties or edible gifts for friends and families.
I do have another version of carrot cake, but that is baked in a round cake tin as a 2-layered Carrot Cake with Cream Cheese Icing. And while that cake is as delicious, this carrot cake traybake is even easier.
No perfect layers to worry about, no fuss, just add the batter to the baking tray, bake, cool it down, and top with frosting - how easy is that?! I can guaratee you that this carrot cake will be very popular with everyone!
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Note!
Go to the recipe card at the bottom of the post for exact quantities and detailed instructions!
Ingredients used to make the carrot cake sponge
- self-raising flour - for a light sponge and a good lift
- baking powder - I prefer adding baking powder too to ensure the cake get a nice hight
- carrots - grated and liquid squeezed
- eggs - at room temperature, so the cake can raise quickly once it's in the oven
- pistachios - roughly chopped for a good crunch and nice texture
- oil - it's what helps with the light texture, unlike butter, which makes a sponge denser, the oil keeps it very light
- spices: ground cinnamon, mixed spice and ginger for a lovely kick and tons of flavour
Step-by-step photos and instructions to make the sponge
- in a large mixing bowl, add the sugars and eggs, and use a hand mixer to breat them well
- sift in the flour, add the baking powder and spices, chopped pistachios and grated carrots
- use a spatula to mix everything into a light batter ( see photo 5)
- bake in a tray lined with non-stick paper at 180 degrees Celsius for 30 minutes
- remove it from the oven and allow it to cool down completely
Ingredients used to make the cream cheese buttercream frosting
- icing sugar - or confectioners' sugar for the US audience, make sure it's well sifted for a smooth texture
- cream cheese - use full-fat for a richer, creamier frosting
- butter - it has to be soft, but not melted butter to cream well with the rest of the ingredients
- vanilla extract - or any other extract of your choice
- edible decorations - I used Easter sprinkles and carrot-shaped chocolates, but anything will do
Step-by-step photos and instructions to make the cream cheese frosting
- in a large mixing bowl, add the soft butter, cream cheese and vanilla extract, and beat them well
- sift in the icing sugar, and beat again to get a creamy texture
- top the sponge with the cream cheese frosting and decorate with the edible decorations
Expert tips
Make sure to squeeze as much liquid from the grated carrots as you can, or the sponge will be too watery, and the texture will change greatly.
It is crucial to allow the sponge to cool down completely before topping it with the cream cheese frosting, otherwise the frosting will melt and make a big mess.
The cake does not need refrigeration, it can be stored at room temperature, the sponge will stay nice and light, as it does not have butter in.
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Pistachio Carrot Cake Traybake
Ingredients
For the sponge
- 300 g self-raising flour
- 1 teaspoon baking powder
- 250 ml vegetable oil
- 4 large eggs
- 100 g granulated sugar
- 100 g dark brown sugar
- 1 tablespoon ground cinnamon
- 1 tablespoon ground ginger
- ½ tablespoon mixed spice
- 200 g grated carrots
- 100 g chopped pistachios
For the cream cheese frosting
- 200 g icing sugar
- 100 g soft butter
- 100 g cream cheese
- 1 teaspoon vanilla extract
- ¼ cup edible Easter decorations
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Instructions
- Preheat the oven to 180 degrees Celsius (350 Fahrenheit),
- To make the sponge, add the eggs and sugar to a large mixing bowl, and use a hand mixer to beat them together until the mixture doubles its volume.
- Sift in the flour, add the baking powder, spices, chopped pistachios, oil and grated carrots (squeeze the liquid well).
- Use a spatula to combine all the ingredients into a uniform batter.
- Line a large baking tray with non-stick paper, transfer the batter and spread it in one even layer.
- Bake for 30 minutes.
- Remove the tray from the oven and allow the cake to cool down completely.
- To make the frosting, add the butter, cream cheese and vanilla extract to a large mixing bowl, and use a hand mixer to cream them well.
- Sift in the icing sugar, and beat again to a silky texture.
- Top the cooled sponge with the frosting, and decorate with the sprinkles and chocolates.
Video
Notes
- Make sure to squeeze as much liquid from the grated carrots as you can, or the sponge will be too watery, and the texture will change greatly.
- It is crucial to allow the sponge to cool down completely before topping it with the cream cheese frosting, otherwise the frosting will melt and make a big mess.
- The cake does not need refrigeration, it can be stored at room temperature, the sponge will stay nice and light, as it does not have butter in.
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