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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.

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.

slice of carrot sheet cake on a plate with sprinkled pistachio

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.

nine process shots showing assembly and decorating

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!

Cake with pistachio frosting on a wire rack

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!

top down view of the cake cut into slices on a wire rack

Storage and leftovers

Because of the cream in the pistachio frosting, the cake needs to be kept in the fridge. Store it in an This is an affiliate link.airtight container, so it isn’t contaminated by other fridge-y fragrances, and it will keep for 3-4 days.