Description
Delight in this moist carrot, pistachio, and maple cake, where earthy flavors harmonize with sweet notes for an unforgettable dessert experience.
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 2 cups freshly grated carrots
- 1 cup coarsely chopped pistachios
- 1/2 cup pure maple syrup
- 2 teaspoons baking powder
- 3 large eggs
- 1/2 cup vegetable oil
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C) and grease or line a bundt pan with parchment paper.
- Mix Dry Ingredients: In a large bowl, whisk together flour, sugar, baking powder, and a pinch of salt until well combined.
- Combine Wet Ingredients: In another bowl, beat the eggs, then mix in vegetable oil and maple syrup until smooth.
- Add Carrots and Pistachios: Gently fold in grated carrots and chopped pistachios into the wet mixture.
- Combine Mixtures: Pour the wet mixture into the dry ingredients. Mix until just combined; avoid overmixing.
- Bake: Transfer the batter into your prepared bundt pan and bake for about 45-50 minutes or until a toothpick inserted comes out clean.
- Cool and Serve: Allow cooling before serving as is or drizzling with additional maple syrup.
Nutrition
- Serving Size: 1 slice (80g)
- Calories: 280
- Sugar: 18g
- Sodium: 150mg
- Fat: 14g
- Saturated Fat: 1g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 30mg
Keywords: For added flavor, consider incorporating spices like cinnamon or nutmeg. Substitute pistachios with walnuts or pecans for a different twist. To make it vegan, replace eggs with applesauce or flaxseed meal.