So, either you’re someone who loves or hates carrot cake. Me, I love it! So much so that I am always on the hunt for a new or interesting take on it. This one offered up two interesting variations.
First it added a “chai spice blend” to the cake itself and secondly it added pineapple juice to the frosting. It also featured pistachios instead of the typical walnuts in the cake and the magazine went as far as to press ground pistachios into the sides of the frosted cake. Since I opted not to frost the sides of my cake I put the ground pistachios in the frosting which works well too!
The cake was moist but held together well. Often carrot cakes I have made in the past have been too crumbly. I also went as far as to pipe mini carrots on the top of the cake not so much for decorations but to indicate serving sizes and make it easier to slice.
Click here if you’re interested in how to have your cake and eat it too?
The recipe for this cake can be found in issue 74 of Cuisine at Home.