Lemon Pistachio Carrot Cake with Chai Cream Cheese Frosting

Carrot cake purists look away! This may not be for you. It’s ok, I get it. But, in case you feel the temptation to mess with perfection…as I unapologetically did, please open your heart to a carrot cake with a few other flavor layers. It’s fun! Try it! This cake is so fresh and bright and really should be enjoyed for annnyyyy occasion. Not just carrot cake “season.” And, of course, it has moist-ness for DAYS.

Cake batter Ingredients:

2.5 cups AP flour

1 cup fine almond flour (I like Kirkland brand from Costco)  (sub all AP flour)

2 tsp baking soda

1 tsp baking powder

1 tsp salt

3 whole eggs at room temperature

2 whole egg yolks at room temperature

1 cup white sugar

1/2 cup dark brown sugar

1/2 cup pure maple syrup

1/2 cup apple cider (sub orange or pineapple juice), at room temperature

1 cup whole milk Greek yogurt

1 1/4 cups avocado oil (sub neutral oil)

1 cup finely chopped pistachios

1 tsp vanilla extract

3 cups finely grated carrots (heaping)

1 TBS lemon zest (from one washed lemon)

1 tsp ground cardamom (or to taste)

1.5 tsp ground cinnamon

Chai Cream Cheese Frosting:

1 cup (2 sticks) unsalted butter, at room temperature

8 ounces (full package) cream cheese, at room temperature

2 TBS light corn syrup

1 heaping TBS ground cinnamon

2 tsp ground cardamom

1/2 tsp ground cloves

1/2 tsp ground nutmeg

Pinch of pink Himalayan salt

4 cups confectioners sugar

Method:

Preheat the oven to 350 degrees Fahrenheit and arrange the rack in the middle position of the oven (option to add a baking stone to the oven while preheating)

Grease two 8 inch round cake pans and line with parchment circles

First, mix up the dry ingredients. Whisk together the AP flour, almond flour, baking soda, baking powder, and salt in a large bowl.

Then begin mixing the wet ingredients. In the bowl of a stand mixer, fitted with the paddle, or with an electric hand mixer, combine eggs, yolks, maple syrup, apple cider, yogurt, oil and vanilla. Mix on low speed until eggs are broken up and smooth.

In a small bowl, combine the white sugar and brown sugar. Zest the lemon over the bowl of sugar. Using a whisk, or your fingers, blend the zest into the sugars. Whisk in the cinnamon and cardamom and then add this mixture to the egg mixture. Mix on low to combine.

With the mixer still on low speed, add the dry ingredients to the bowl. Scrape the bowl around the sides and the bottom. Mix again for 30 seconds. Add the pistachios and the carrots and mix on low speed until well distributed and scrape the sides and bottom again. Mix for another 30 seconds or until the batter is fully combined.

Divide batter between two cake pans and tap the pans on the counter a few times to release air bubbles. I like to bake the cake pans on a larger sheet pan in case of drips. If you are using a stone, place the pans or sheet pan on top of the stone in the oven. If not using a stone, bake the layers on the middle rack of the oven. Begin to check the cake around 35 minutes. Jiggle the pans to check the center. For me, the layers usually need about 50 minutes. The center should be springy when lightly pressed and the edges are firm. Allow to cool on the counter in the pans for 30 minutes and then invert onto cooling racks and peel away the parchment. Cake layers must be cooled completely before frosting and assembling. At this time, you could wrap each layer in plastic and store in the freezer until ready to use. This is my preference, as it allows me to bake ahead of time, and simplifies the frosting process. Trim the dome from the top before freezing!

Make the frosting while the cakes are cooling.

Add the softened butter and cream cheese to a clean bowl for your stand mixer or hand mixer. Cream them together on medium speed for about 3 minutes. Scrape the sides and bottom of the bowl. Add in the corn syrup and beat again for a minute. In a small bowl, whisk together the spices and salt. Add them to the butter mixture and beat for another minute. Scrape the bowl down again and mix for just a few seconds. Slowly add the confectioner sugar, a cup at a time, with the mixer on low. Taste as you go. Adjust your spice level to your taste preference. Once all the sugar has been added, bump up the speed to medium until a smooth and creamy texture is achieved.

Once the cake layers are cooled, level off any domed top to the layers by slicing off with a serrated knife, (then eat trimmings as a baker’s snack)!!  Place a cake layer on a cake plate with the cut side facing up. Add a cup of frosting to the layer and spread all the way to the edges. Stack the other cake layer on top, cut side down. Add about another cup of frosting to the top and apply the crumb coat to the sides of the cake. Chill the cake for at least 20 minutes to set the layers. After the cake has firmed up, finish frosting the cake to your desired look! I found some fun carrot cake truffles, by Lindt, at Target, to garnish the top with. Happy Caking!!