Description
Indulge in a slice of our Carrot, Pistachio, and Maple Cake, where moist carrots, crunchy pistachios, and rich maple syrup create a delightful treat perfect for any occasion.
Ingredients
Scale
- 2 cups grated fresh carrots
- 1 cup roughly chopped unsalted pistachios
- 1/2 cup pure maple syrup
- 1 1/2 cups all-purpose flour
- 2 tsp baking powder
- 2 large eggs
- 1 tsp ground cinnamon
- 1/2 cup vegetable oil
- Pinch of salt
Instructions
- Preheat Your Oven: Preheat your oven to 350°F (175°C). Prepare a greased 9-inch round cake pan.
- Mix Dry Ingredients: In a mixing bowl, whisk together the flour, baking powder, cinnamon, and salt until combined.
- Combine Wet Ingredients: In another bowl, beat the eggs with vegetable oil and maple syrup. Stir in the grated carrots and chopped pistachios.
- Merge Mixtures: Gently fold the dry mixture into the wet mixture using a spatula until just combined. Avoid overmixing to ensure a light texture.
- Bake: Pour the batter into the prepared cake pan and bake for 30–35 minutes or until golden brown. A toothpick inserted in the center should come out clean with minimal crumbs.
- Cool: Allow the cake to cool in the pan for about ten minutes before transferring it to a wire rack to cool completely.
Nutrition
- Serving Size: 1 slice (100g)
- Calories: 250
- Sugar: 13g
- Sodium: 150mg
- Fat: 14g
- Saturated Fat: 1g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 40mg
Keywords: For added flavor, consider incorporating nutmeg or swapping pistachios with walnuts. Store any leftovers in an airtight container for up to three days at room temperature or refrigerate for about a week.