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Moist Carrot Cake with Pistachios

Featured in Sweet Treats from My Kitchen.

Special carrot cake with pistachios and pomegranate glaze. Ready in one hour, moist and aromatic. Ideal for celebrations and festive gatherings.
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Rehan Magic House Recipes
Updated on Tue, 25 Mar 2025 22:56:20 GMT
Carrot Cake with Pistachios and Pomegranate - So Delicious! Pin it
Carrot Cake with Pistachios and Pomegranate - So Delicious! | magichouserecipes.com

An oriental carrot cake combines juicy carrots with crunchy pistachios and a fruity pomegranate glaze. The combination of spicy dough and fruity-sweet topping makes it a special holiday cake.

Our Basic Ingredients

  • Fresh carrots: For juiciness
  • Pistachios: For crunch
  • Pomegranate: For freshness
  • Brown sugar: For depth
  • Butter: For flavor
Juicy Carrot Cake with Pistachios & Pomegranate - A Delight! Pin it
Juicy Carrot Cake with Pistachios & Pomegranate - A Delight! | magichouserecipes.com

The Path to the Perfect Cake

Develop the batter:
Beat butter and sugar until fluffy. Stir in eggs one at a time. Incorporate carrots and pistachios.
Bake and cool:
Bake at 180 degrees until golden brown. Let cool completely.
Complete the glaze:
Mix pomegranate juice with powdered sugar. Decorate with seeds and pistachios.

This oriental cake is perfect proof that classic recipes can be reinterpreted.

Creative Variations

  • With different nuts
  • With oranges instead of pomegranate
  • Season with cardamom
  • Fill with cream cheese frosting

Serving Suggestions

  • As a holiday cake
  • For afternoon coffee
  • As dessert
  • For special occasions

Troubleshooting

  • Too dry: bake less
  • Glaze too thin: add more powdered sugar
  • Glaze too thick: add lemon juice
  • Batter too firm: add more milk
Aromatic Carrot Cake with Crunchy Pistachios and Fresh Pomegranate Pin it
Aromatic Carrot Cake with Crunchy Pistachios and Fresh Pomegranate | magichouserecipes.com

Storage

  • In refrigerator up to 4 days
  • Freeze without glaze
  • Store in airtight container
  • Prepare glaze fresh

This oriental-inspired carrot cake is a versatile basic recipe that can be adapted to taste. The combination of juicy carrots, crunchy pistachios, and fruity pomegranate makes it a special highlight for festive occasions.

Frequently Asked Questions

→ Can I use regular carrots?
Yes, use freshly grated carrots. The finer they are grated, the moister your cake will be.
→ How long does the cake keep?
In an airtight container in the refrigerator for about 4-5 days. Apply the glaze shortly before serving for best results.
→ Can I use different nuts?
Yes, walnuts or almonds are good alternatives to pistachios, but they will change the oriental character of the cake.
→ Is the pomegranate important?
It gives the cake its special touch. Alternatively, you can use a classic cream cheese frosting.
→ Can I freeze this cake?
Yes, but without the glaze. After thawing, add fresh glaze and decorations before serving.

Moist Oriental Carrot Cake

Moist carrot cake with an oriental twist: pistachios in the batter and a beautiful pomegranate glaze - perfect for special occasions.

Prep Time
30 Minutes
Cook Time
35 Minutes
Total Time
65 Minutes
By: Reham

Category: Desserts & Sweets

Difficulty: Intermediate

Cuisine: Middle Eastern-German fusion

Yield: 10 Servings (1 loaf cake)

Dietary: Vegetarian

Ingredients

→ Cake batter

01 1½ cups (200g) all-purpose flour
02 1 cup (200g) brown sugar, packed
03 10 tablespoons (150g) unsalted butter, room temperature
04 1½ teaspoons baking powder
05 3 large eggs, room temperature
06 5 tablespoons milk
07 2/3 cup (70g) carrots, finely grated
08 1/2 cup (60g) shelled pistachios, roughly chopped

→ Pomegranate glaze

09 Juice from ½ pomegranate (about 3-4 tablespoons)
10 2 cups (250g) powdered sugar, sifted
11 1 tablespoon fresh lemon juice (optional, for consistency)
12 1 tablespoon plain cream cheese (optional, for richer texture)

→ Garnish

13 Zest of 1 lemon
14 2 tablespoons chopped pistachios
15 3 tablespoons fresh pomegranate seeds

Instructions

Step 01

Preheat your oven to 350°F (180°C). Grease a 9×5 inch (23×13 cm) loaf pan thoroughly, then dust with flour, tapping out any excess. Sift the flour into a medium bowl and whisk in the baking powder to ensure even distribution. Peel and finely grate the carrots using the small holes of a box grater.

Step 02

In a large bowl, beat the butter and brown sugar with an electric mixer until light and fluffy, about 3-4 minutes. This step is crucial for a tender crumb. Add the eggs one at a time, beating well after each addition. Gradually add the flour mixture, alternating with the milk, beginning and ending with the flour (3 additions of flour, 2 of milk). Fold in the grated carrots and chopped pistachios just until evenly distributed throughout the batter.

Step 03

Pour the batter into the prepared loaf pan, smoothing the top with a spatula. Bake in the preheated oven for 30-40 minutes, or until a wooden skewer inserted into the center comes out clean with just a few moist crumbs. If the top starts browning too quickly, loosely cover with aluminum foil. Allow the cake to cool in the pan for 10 minutes, then remove and transfer to a wire rack to cool completely before glazing.

Step 04

To make the glaze, extract fresh juice from half a pomegranate by pressing the seeds through a fine mesh sieve. In a medium bowl, gradually add the pomegranate juice to the sifted powdered sugar, stirring until smooth and reaching a thick but pourable consistency. If needed, adjust the texture with a little lemon juice to thin it or cream cheese to thicken it. Pour the glaze over the completely cooled cake, allowing it to drip down the sides. While still wet, sprinkle with lemon zest, chopped pistachios, and fresh pomegranate seeds for a beautiful, colorful finish.

Notes

  1. This unique cake combines earthy carrots with fragrant pistachios and a stunning pomegranate glaze. The texture is wonderfully moist with crunchy nut pieces throughout. For the glaze, you can adjust the consistency by adding more powdered sugar to thicken or lemon juice to thin. Adding a tablespoon of cream cheese creates a richer, less transparent glaze with a slight tang that complements the pomegranate beautifully.

Tools You'll Need

  • 9×5 inch (23×13 cm) loaf pan
  • Citrus juicer or fine mesh sieve
  • Mixing bowls
  • Electric hand mixer or stand mixer

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Contains gluten
  • Contains dairy products
  • Contains eggs
  • Contains nuts (pistachios)

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 281
  • Total Fat: ~
  • Total Carbohydrate: ~
  • Protein: ~