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Pistachio Carrot Cake with Cream Cheese Frosting

5 from 25 votes
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  • 2 cups all-purpose flour
  • 2 teaspoons baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon cinnamon
  • 3 large eggs lightly beaten
  • 1 3/4 cups sugar
  • 3/4 cup vegetable oil
  • 3/4 cup buttermilk
  • 2 teaspoons vanilla extract
  • 1/4 teaspoon almond extract
  • 2 1/2 cups freshly grated carrot
  • 1 8-ounce can crushed pineapple, drained
  • 1 cup shredded coconut
  • 3/4 cup chopped pistachios I like using roasted, unsalted ones!

cream cheese frosting

  • 2 8-ounce blocks cream cheese
  • 1/2 cup unsalted butter
  • 2 1/2 cups powdered sugar
  • 1 teaspoon vanilla extract
  • 2/3 cup finely chopped pistachios


  • Preheat the oven to 350 degrees F. Grease (or spray with nonstick baking spray!) three 9-inch cake pans (or the ones I used were a 7 cup on top and an 8 cup on the bottom!). I'm obsessed with these carrot cake ones!
  • In a bowl, whisk together the flour, baking soda, salt and cinnamon.
  • In the bowl of your electric mixer, beat the eggs and sugar together until combined. beat in the oil, buttermilk and vanilla and almond extract until combined. Beat in the dry ingredients until just combined. Use a spatula to fold in the carrot, pineapple, coconut and pistachios.
  • Drive the batter evenly between the 2 pans. Bake for 25 to 30 minutes, or until golden brown and the center is set. Let the cake cool completely.
  • For the cake in this pan, I like to do a layer of frosting in the center and then a light layer on the outsides, leaving the top plain. Sprinkle the top with powdered sugar before serving!

cream cheese frosting

  • Beat the cream cheese and butter together until creamy. Beat in the sugar until combined. Beat in the vanilla extract. Fold in the pistachios. Frost the cooled cake! I like to pop the cake in the fridge because we love cold cake!


slightly adapted fromĀ myrecipes

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