Pistachio Carrot Cake with Whipped Cream Cheese Frosting

Step 1

Preheat your oven to 350°F/180°C. Grease and line 2 8" cake tins.

Step 2

In a medium bowl, whisk together the oil, sugar, eggs, spices, vanilla, baking soda and salt together. If using a stand mixer, whisk for about 3 minutes, if doing this by hand, then whisk for about 8-10 minutes.

Step 3

Fold in the flour and mix until smooth, making sure there are no flour pockets. Add in the carrots and pistachios and fold together until combined.

Step 4

Pour 700g into each cake tin. Bake for 50-55 minutes, a toothpick inserted should come out clean (or with just a few crumbs). Let cool for 15 minutes, then remove from the pans and let cool completely.

Step 5

Chill your mixing bowl for at least 1 hour, or overnight. In a stand mixer with the whisk attachment, whisk the heavy cream, salt, sugar and vanilla on medium-low for 2 minutes. The sugar needs to have completely dissolved.

Step 6

Increase the speed to high and whisk for 2 minutes, until it looks very thick like Greek yoghurt.

Step 7

While the mixer is running on a low speed, add in the cream cheese a tablespoon at a time. By the end, it should look like cream cheese. Turn off the mixer, and scrape the entire bowl to make sure no cream cheese is left on the side. Turn the speed to high, and whip for 3 minutes until smooth.