Carrot Cake, plus Pistachio and Orange

This Carrot Cake has all the familiar flavors of the classic, but with bright green pistachios and a hint of fresh orange in the batter. It's finished with the silkiest cream cheese frosting, lightly infused with citrus for a subtle, refreshing twist.

How does this compare to classic carrot cake?

Carrot cake is one of the most debated desserts out there, especially when it comes to raisins (spoiler alert- we're keeping them). This version is inspired by Ina Garten's classic carrot cake, with a few tweaks to bring in the orange and pistachios.

This version stays true to the OG, but with a slightly brighter, more balanced flavor. We tested a few versions, and this combo was the winner!

• Slightly lighter in texture
• A hint of orange in the batter
• Pistachios instead of walnuts for a softer crunch (and a pop of color)
• Classic cream cheese frosting with a bright citrus flavor

Key ingredients

Well pistachios and orange of course! The key to making the pistachios stand out is roasting them first (we usually buy them roasted and unsalted, easy peasy). They're mild and buttery, but still give you that solid little crunch.

As for the orange, it's kind of a triple threat. The raisins are soaked in orange juice to plump up, then both the zest and a bit of the juice go into the batter and the frosting. It adds enough citrus to brighten everything up.

Step-by-step instructions

It may look like a lot of steps, but we promise you this cake is easy to pull together. Prepping your ingredients in advance will help you stay organized.

Step 1. Prep all of the ingredients. Grate the carrots with either a box grater or a food processor (see below). Step 2. Soak the raisins. Step 3. Drain the raisins. Step 4. Chop the pistachios and set all aside.

Step 5. Whisk the dry ingredients. Step 6. Mix the eggs, oil, and sugar. Step 7. Mix the dry ingredients into the wet. Step 8. Add the carrots, raisins, nuts, orange, and applesauce.

Step 9. Grease 2 (8-inch) cake pans. Step 10. Pour the batter evenly into the pans. Step 11. Bake the cakes at 350°F until a tester comes out clean. Let cool fully. Step 12. Prepare the frosting.

Step 13. Invert the cooled cake on a plate. Step 14. Add a layer of frosting. Step 15. Place the second layer, bottom side down, on top. Step 16. Continue frosting the cake around the sides and on top.

*These are abbreviated instructions. The full list of directions can be found in the recipe card below.

What's the best way to shred carrots?

We're so glad you asked! We tested a few different ways, so let us walk you through them.

• Pulse in a food processor (top left). One blade, a few pulses to chop them more finely. Don't pulse too long, or you'll have a carrot puree.
• Medium holes on a box grater (top right). This takes the longest and will give your arm a workout. The result is a moist, almost fluffy carrot shred. *This is our top recommendation.
• Shredded in a food processor (bottom left). This is our least favorite method, as the shreds are too thick, and they feel dry in comparison to the other methods.
• Shredded and then pulsed in a food processor (bottom right). Rather than using the shredding disk only, we like a combo of shredding them first, then switching back to the blade for a few pulses to mimic the texture of a box grater.

Expert tips

• Don't use pre-shredded carrots. They're too dry and thick, and won't melt into the cake the same way.
• Grate the carrots finely. You want them to blend into the batter, not stand out in chunks.
• Don't skip the oil. This is what gives carrot cake that soft, moist texture.
• Don't overbake. It should stay tender, not dry. Use a cake tester or toothpick to check for doneness.

Cake pan & cupcake variations

Not into the double-layer cake? Use what you have and save time. You'll want to adjust your frosting serving since both versions will require less.

• 9×13-inch cake. Bake at 350°F for 35-45 minutes, until the center is set. A light-colored metal 9×13-inch pan works best here for even baking and a soft texture. Don't forget to grease your pans first (we use Baker's spray with flour).
• Cupcakes. Use a standard muffin/cupcake pan with liners, and fill about ⅔ full and bake at 350°F for 18-22 minutes. Makes about 22-26 cupcakes.

Decorating ideas (No piping required)

This is one of those cakes that doesn't need much to look good. We usually keep it simple and a little rustic.

• A few carrot tops on top for a natural, almost garden-y look
• A sprinkle of chopped pistachios around the edges or in a simple pattern
• Thin orange slices, fresh or dried, for a pop of color
• Little carrot rosettes made from shaved carrot strips, if you want to get a bit fancy

Serving suggestions

We love serving this carrot cake for special occasions (it always make it's way to our Easter table), but it also makes a good fall cake too (thanks to the warm spices).

Carrot cake is best served at room temperature (as the icing firms up in the fridge). If it's been in the fridge, let it sit for a bit before serving.

Lastly, serve carrot cake with a latte or a refreshing lemonade for the solid spring pairing.

Storage and prep

Store carrot cake, covered, in the fridge for up to 5 days.

For easier prep, make the cakes the day before, and frost the next day. You could also grate the carrots in advance, but store them between moist paper towels so they don't dry out.

Kitchen questions

What can we use to shred the carrots?

You can use a box grater or a food processor. Check out the post for more details on both of these methods.

Do we have to soak the raisins?

Soaking the raisins does 2 things. First, it helps them rehydrate, resulting in a moist, plump raisin. Second, soaking them in orange juice is an easy way to impart that orange flavor. It's an easy step that will no doubt make the carrot cake stand out.

More orange and pistachio recipes.

Ingredients

Makes 16 (12-16 depending on how you thick you cut the slices)

• 1 lb whole carrots, grated (about 4¼ cups grated carrots or 4 large carrots) (*s ee post for grating tips)
• 2½ cups all-purpose flour, plus 2 teaspoons, divided
• 2 tsp baking soda
• 1¼ tsp kosher or fine sea salt
• 2 tsp ground cinnamon
• ¼ tsp ground cloves
• ¼ tsp ground mace
• 1½ cups white granulated sugar
• ½ cup dark brown sugar (not packed)
• 3 large eggs, room temperature
• 1⅓ cup vegetable oil
• 1 tsp vanilla bean paste or pure vanilla extract
• ¼ cup unsweetened applesauce
• 1 large orange, zested and juiced ((zest the orange before juicing))
• 1 cup raisins
• 1 cup unsalted roasted pistachios, roughly chopped

Orange Cream Cheese Frosting

• 2½ cup powdered sugar, sifted
• ¾ cup (1½ sticks or 6 ounces) unsalted butter, softened
• 12 ounces (1½ standard bricks) cream cheese, softened (full-fat)
• ¾ tsp vanilla bean paste or pure vanilla extract
• ¾ tsp orange zest (reserved from above)

Equipment

• 8-inch round cake pans
• box grater or food processor with grating or shredding attachment
• stand-mixer fitted with the paddle attachment or a hand-held electric mixer

Method

1. Heat the oven to 350℉. Grease two 8-inch cake pans with baker's spray.

2. Grate the carrots using the medium holes of a box grater and set aside.

3. Soak the raisins. In a small bowl, combine the raisins with the orange (you'll use the zest later). Let them sit and soak while you prepare the rest of the batter. Drain the raisins, reserving the juice.

4. In a large bowl, whisk together the 2½ cups of flour, baking soda, salt, and spices until evenly combined.

5. In the bowl of a stand mixer fitted with the paddle attachment, add the sugars, eggs, and vegetable oil. Beat on medium until pale yellow and smooth. Add the vanilla, and mix until combined.

6. Add half of the dry ingredients to the egg mixture and mix briefly on low speed. Stir in the grated carrots, then the applesauce, and top with the remaining dry ingredients. Mix on low just until combined and no flour streaks remain.

7. Toss the drained raisins and pistachios with 2 teaspoons of flour, then fold them into the batter until evenly distributed. Stir in 2 teaspoons of the reserved orange juice.

8. Divide the mixture between the two cake pans (you can use a scale if you want them exact, otherwise you can just eyeball it). Tap the pans on the counter to remove any air, then place them in the oven and bake at 350℉ for 45-55 minutes, or until a cake tester comes out clean.

9. Remove the pans from the oven and let them cool in the pans for at least 15 minutes before inverting them onto a wire rack to finish cooling completely (this can take up to 2 hours).

10. Once the cakes are completely cooled, place one layer upside down on your serving plate so the flat side is facing up. Spread an even layer of frosting over the top. Place the second cake layer on top, flat side down, then frost the top and sides of the cake as desired. Keep it simple, or decorate as you like.

Orange Cream Cheese Frosting

1. With an electric mixer, beat the softened butter with half of the powdered sugar until light and fluffy, about 2 minutes. Slowly beat in the cream cheese, a few chunks at a time. Add the vanilla and the remaining sugar, and continue beating on medium until fluffy and smooth. Fold in the zest. Set aside until ready to frost.

Kitchen notes

• Don't use pre-shredded carrots. They're too dry and thick, and won't melt into the cake the same way.
• Grate the carrots finely. You want them to blend into the batter, not stand out in chunks.
• Don't overbake. It should stay tender, not dry. Use a cake tester or toothpick to check for doneness.
• Check out the post for grating and decorating tips.