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Carrot, pistachio and maple cake recipe

Carrot, pistachio and maple cake recipe

28 ratings

Shake up tradition and bake this carrot, pistachio and maple bundt cake – a modern take on a classic carrot cake recipe. Spiced with cinnamon and ginger and topped with creamy maple syrup frosting, candied pistachios and orange zest, this Easter cake recipe is perfect for a celebration. See method

  • Serves 14
  • 25 mins to prepare and 45 mins to cook, plus cooling
  • 522 calories / serving
  • Freezable
  • Vegetarian


  • butter, for greasing
  • 180g shelled pistachios
  • 300g plain flour
  • 1 tsp baking powder
  • ½ tsp bicarbonate of soda
  • 2 tsp mixed spice
  • 2 tsp ground cinnamon
  • 1 tsp ground ginger
  • ½ tsp fine salt
  • 1 orange, zested
  • 300ml sunflower oil
  • 280g light muscovado sugar
  • 4 large eggs, lightly beaten
  • 300g carrots (about 3 medium carrots), peeled and coarsely grated

For the topping

  • 3½ tbsp maple syrup
  • 100g soft cheese
  • 100ml double cream

Each serving contains

  • Energy

  • Fat

    37g 52%
  • Saturates

    8g 41%
  • Sugars

    25g 28%
  • Salt

    0.5g 8%

of the reference intake
Carbohydrate 43.5g Protein 8g Fibre 3.5g


  1. Preheat the oven to gas 4, 180°C, fan 160°C. Grease a 2.4ltr bundt tin liberally with butter, making sure you cover every part of the inside.
  2. Coarsely chop 150g of the pistachios, or pulse in a food processor. Mix the flour, baking powder, bicarb, spices, salt and most of the orange zest in a large bowl and set aside.
  3. In another bowl, whisk the oil, sugar and eggs together until well combined, then stir in the grated carrot. Make a well in the dry ingredients and pour in the carrot mixture, whisking until the mixture is just combined. Pour the batter into the prepared tin and bake for 45 mins or until a skewer inserted into the centre comes out clean. Cool in the tin for 15 mins before carefully turning out onto a wire rack and setting aside to cool completely.
  4. Meanwhile, put the remaining 30g pistachios in a small baking dish, toss with ½ tbsp of the maple syrup and bake for 2-3 mins until sticky and just toasted but not brown. Tip onto a plate and, once cool, roughly chop.
  5. Put the remaining maple syrup in a mixing bowl with the soft cheese and double cream and whisk until it just holds its shape. Swirl the frosting over the carrot cake using the back of a spoon, and scatter over the candied pistachios and remaining orange zest to serve. Will keep in an airtight container in the fridge for up to 2 days.

Freezing and defrosting guidelines

Freeze un-iced cake only. In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.

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