Carrot cake with pistachios
If you’re not afraid of a little vegetable in your cake, then you’ll definitely want to make this carrot cake! With the addition of mascarpone flavour and pistachios, this will be a cake to savor.
What you need to make your carrot cake with pistachios:
- 500 g FunCakes Mix for Carrot Cake
- 200 g FunCakes Mix for Buttercream
- FunCakes Flavour Paste Mascarpone Cream
- 280 ml water
- 250 g unsalted butter
- 150 g grated carrot
- 150 g chopped pistachio nuts
- 140 ml plantbased oil (140g)
- 50 g soaked raisins
- 3 eggs (approx. 150 g)
- FunCakes Bake Release Spray
- Wilton Cooling Grid
- Wilton Decorator Preferred® Deep Round Baking Pan Ø 20x7,5cm
- Wilton Cake Leveler 25cm
- Wilton Decorator Preferred Spatela Angled 22,5 cm
- Wilton Parchment paper
Preheat the oven to 175°C (convection oven 160°C).
Prepare the 500 g FunCakes Mix for Carrot Cake according to the instructions on the package and finally mix in the carrot, raisins and 50 g chopped pistachios with a spatula. Grease the baking pan with baking spray and place a suitable round of baking paper on the bottom of the baking pan. Spoon the batter into the baking pan and bake the cake for about 50-60 minutes. Turn the cake onto a cooling rack and let it cool completely before slicing.
Prepare 200 g FunCakes Mix for Buttercream according to the instructions on the package and season with mascarpone flavour paste.
Cut the cake in half with the cake leveler and fill with mascarpone buttercream. Spread the cake all around with a thin layer, but a somewhat thicker layer on top. Stick some chopped pistachio nuts along the bottom edge of the cake and finish the top edge with chopped pistachio nuts as well.