Pistachio Carrot Cake Traybake

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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.

Prep Time30

Cook Time30

Cooling Time1

Total Time2

Course: Dessert

Cuisine: International

Servings: slices

Calories: 200kcal

Author: Daniela Apostol

Ingredients

For the sponge

300 g self-raising flour (2 ¼ cups, 10 oz)
1 teaspoon baking powder
250 ml vegetable oil (1 cup)
4 large eggs
100 g granulated sugar (½ cup, 3 oz)
100 g dark brown sugar (½ cup, 3 oz)
1 tablespoon ground cinnamon
1 tablespoon ground ginger
½ tablespoon mixed spice
200 g grated carrots ( 1 ½ cups, 7 oz)
100 g chopped pistachios (⅔ cup, 3 oz)

For the cream cheese frosting

200 g icing sugar ( 1 ⅔ cups, 7 oz)
100 g soft butter (½ cup, 3 oz)
100 g cream cheese (½ cup, 3 oz)
1 teaspoon vanilla extract
50 g edible Easter decorations (¼ cup)

Metric - US Customary

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.

Nutrition