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.
