Carrot sheet cake with pistachio frosting is a picture-perfect centrepiece for any event. But to me, the glorious green of the crumbly crumb and the creamy pistachio-laced frosting topped off with a cute white chocolate carrot, suggest all things Spring! This carrot-rich but delicate, moist sponge is how I’m going to welcome in the new season.
It has been a while since my kids were small enough to want an Easter party, but this easy carrot cake would always be expected! And every year accompanied by kulich, a brioche-like bread traditionally served in Russia at Easter.
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Carrot sheet cake
Generally, no-one is fussy when it comes to cake. Cake is cake in whatever form, and everyone wants a slice! But, as a cake maker, I would say there are a few advantages to baking a sheet cake, or tray bake as it’s known in the UK:
- Baking a cake in a wide, flat pan is predictably reliable. It yields an evenly baked cake with no risk of doming or cracking.
- Decorating is way easier as there are no awkwardly round and high, unsightly sides to mask.
- Slicing is a cinch. Clean squares or rectangles can be cut in equal size so there’s no arguing over the bigger slice. And there’s no pointy ‘nose’ to drop off.
- They are good travellers! Ideal for picnics, parties or bake sales.
However, if you prefer a more traditionally shaped carrot cake with a classic cream cheese frosting, I got you! Whichever you plump for, I can tell you both carrot cakes are richly textured, sweetly-flavoured and with whispers of cinnamon and vanilla.
Pistachio frosting
The hardest part of making this cake is not eating the This is an affiliate link.pistachio cream as you go along. I cannot express quite how irresistible it is! If you have not come across it before, and you are a pistachio lover, you are in for a sublime treat.
Pistachio cream, or crema, is the handiwork of those pistachio-growing Sicilians. Pistachios are ground and then blended with white chocolate to make a smooth, thick, creamy paste that is then jarred and distributed. Sicilians themselves stuff cannoli with it or simply spread it on toast.
I, when I’m not spooning it straight into my mouth, love to make an easy pistachio ice-cream from it. It tastes almost exactly like the gelato from an authentic Italian gelateria and takes only ten minutes to prepare. And 5 hours to freeze. But it is so worth the wait!
I sourced my jar from Amazon, but you can find brands in larger supermarkets and Italian delis too. Using a jar of ready-blended pistachio paste saves a lot of shelling and grinding, so I recommend taking advantage of this miracle product for this fabulous frosting.
Pistachio cream is the madonna of the frosting. Due to its super thick consistency, it needs a little thinning down with heavy (double) whipping cream.
While whipping the cream, add a little icing sugar until peaky and then combine the paste. Behold! A perfectly pale pastel green, superbly spreadable and delectable pistachio cake frosting!
Recipe tips and notes
- While you can use all white sugar for the cake batter, I love a mix of white and brown. It makes for a richer, subtly caramel flavour. If white is all you have to hand, it’s no biggie.
- My recipe calls for 5 medium-sized carrots, which is equal to about 3 cups of grated carrots. This measure yields a supremely moist cake. If you happen to have a grater setting on your food processor, now is the time to use it!
- Lining your baking sheet with parchment paper will ensure a break-free cake turn out. There’s nothing worse than a chunk missing from your beautifully baked cake! I grease the pan first, then cut the paper to size and stick it to the bottom of the sheet.
- This is an important detail: don’t skimp on the fat content when choosing the cream. It needs to be at least 36% fat, any less and the frosting could separate. I’ve used heavy (double (UK)) whipping cream for the best result.
- Pistachio crema, or pistachio paste, is the main ingredient in the frosting. It’s a bit like Nutella, but made with white chocolate and pistachios. Not only does it make divine frosting, it is gorgeous on its own.
- My dainty little candy carrots are from Amazon, but I have seen them in supermarkets too. They are not a pre-requisite of carrot cake, but I could not resist!
Storage and leftovers
Because of the cream in the pistachio frosting, the cake needs to be kept in the fridge. Store it in an airtight container, so it isn’t contaminated by other fridge-y fragrances, and it will keep for 3-4 days.
More cake recipes
- Black Forest Cake
- Polenta Cake with Peaches
- Burnt Basque Cheesecake with Raspberry Compote
- Lemon Curd Cheesecake
Carrot Sheet Cake with Pistachio Frosting
Equipment
- This is an affiliate link.Hand mixer
Ingredients
For the cake
- 200g/1 cup white sugar
- 100g/½ cup brown sugar
- 3 eggs large
- 170ml/¾ cup vegetable oil
- 280g/2 cups all purpose/plain flour
- 2 tsp baking powder
- 1 tsp baking soda
- ½ tsp salt
- 2 tsp cinnamon
- 2 tsp This is an affiliate link.vanilla
- 5 medium carrots shredded, approximately 3 cups
For the pistachio frosting
- 355ml/1½ cups double/heavy whipping cream
- 35g/⅓ cup icing sugar
- 170g/¾ cup This is an affiliate link.pistachio cream (paste)
For the decoration
- 9-12 This is an affiliate link.candy carrots or prepared white chocolate
- 2 tbsp crushed pistachios
Instructions
- Preheat the oven to 180C/350F. Grease the 9X13 inch rectangular pan and dust with flour to prevent the cake from sticking or line with parchment paper cut to size.
- Beat the both sugars, eggs and oil in the bowl of an electric mixer until well combined for about 1 minute. Then add in the flour, cinnamon, baking soda and baking powder, vanilla and salt, mix well but to do not over mix. Then stir in the carrots with a spatula.
- Pour the batter into the prepared pan and bake in the preheated oven for 30-35 minutes. Check for doneness with a toothpick, it should come out clean. Cool the cake in the pan for 30 minutes, then turn out on a wire rack and cool completely.
- Crush the pistachios into a crumb and set aside till needed.
- To make the frosting whip the cold heavy whipping cream with the icing sugar until soft peaks form, then add the pistachio cream (paste) and whip briefly just to combine. Do not over whip.
- Spread the pistachio frosting on the sheet cake while making swirls with the back of a spoon or a offset spatula. Cut into 18 squares and decorate each square with a white chocolate carrot or crushed pistachios.
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