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Carrot, pistachio and maple cake recipe

29 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

Ingredients

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
2175kj
522kcal 26%
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

Method

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.
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.
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.
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.
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.

See more Easter baking recipes