| Home | Features | Cooking Dictionary | Cook-&-Book Reviews | Read the Articles |
![]()
Like carrot cake? This moist, tasty cake is better 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.
| Home | Features | Cooking Dictionary | Cook-&-Book Reviews | Read the Articles | Copyright © 1999 - 2008 CooksRecipes.com. All rights reserved. Terms of Use | Privacy Policy | Content Rating