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Like carrot cake? This moist, tasty cake
is better with pistachios and makes a wonderful dessert for a
potluck or holiday dinner.
Harvest Cake with
Pistachios
- 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 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.
Makes 16 servings.
Icing:
Beat 1 cup softened butter or margarine with 5 cups unsifted
powdered sugar, 1 1/2 teaspoons grated orange peel and 3 to 4
tablespoons orange juice (or enough to make a good spreadable
consistency). Makes 3 cups icing.
Recipe and photograph provided courtesy
of the California Pistachio Board.
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