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Orange and Pistachio Carrot Cake Recipe

By: Cuisine Fiend from cuisinefiend.com
Orange and Pistachio Carrot Cake Recipe

This Orange and Pistachio Carrot Cake Recipe is the most delightful Easter dessert recipe ever. It comes together in no time, and by the end, you'll have a bright and sunny orange carrot cake that will put a smile on your face!

From the Blogger:
"Carrot cake with a fancy twist - with oranges and pistachios, flavoured with tahini and pomegranate molasses, with cream cheese frosting. Posh carrot cake. Fancy carrot cake. Use your regular recipe 364 days a year but make THIS once for a special occasion."

We absolutely adore the Orange and Pistachio Carrot Cake recipe for its unique blend of flavors and textures. If you're a fan of this recipe, we think you'll also love trying out a few other desserts that will delight your taste buds.

First up, we recommend trying a recipe for a Lemon Lavender Bundt Cake. This cake features a light and fluffy texture with a subtle hint of lavender complemented by the zesty lemon flavor. It's a perfect dessert to enjoy during the spring or summer months, and its elegant appearance makes it ideal for serving at special occasions.

For those who enjoy the combination of citrus and nuts like in the Orange and Pistachio Carrot Cake, we suggest trying a recipe for a Citrus Almond Cake. This cake is bursting with the bright flavors of orange and lemon, while the almond flour adds a nutty undertone that pairs beautifully with the citrus notes. It's a gluten-free dessert option that is sure to impress your guests.

Lastly, if you're looking for a dessert that's both delicious and visually stunning, we recommend attempting a Mango and Coconut Panna Cotta. This silky-smooth dessert features layers of creamy coconut panna cotta and a vibrant mango puree, creating a tropical flavor combination that will transport you to a sunny island paradise. It's a refreshing treat to enjoy during the warmer months.

Yields12 slices

Preparation Time2 hr

Cooking Time55 min

Ingredients

  • 75 gram tahili
  • 125 milliliter sunflour or groundnut oil
  • 3 tablespoon pomegranate molasses, syrup, or black treacle
  • Zest of 3 oranges
  • 225 gram light brown sugar
  • 3 eggs (2 separated)
  • ...
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