carrot and pistachio nut cake

I like carrot cakes without the cream cheese frosting. A yummy carrot cake is one that is moist and melts in your mouth.

When I baked the carrot cake that you see in this post, the cake remained moist and soft even on the third day.

Could the cake have lasted longer than three days? I am not sure because Da and I ate the last remaining slice of the carrot cake for breakfast on the third day!

A secret to a good carrot cake is that you should not skimp on the amount of carrots that you add to the cake batter.

Although walnuts are traditionally added to carrot cake batters, I decided to try something different and I added chopped pistachio nuts instead.

INGREDIENTS

2 cups plain flour
2 tsp bicarbonate of soda
2 tsp ground cinnamon
1 tsp salt
4 eggs
1 1/2 cups sunflower oil
2 cups brown sugar
3 large carrots (grated)
1 cup chopped pistachio nuts

METHOD

1. Preheat the oven to 180 degrees celsius.

2. Grease and line the bottom of an 8" round cake pan with baking paper. Grease and flour the sides of the cake pan. Set aside.

3. Sift the plain flour, bicarbonate of soda, ground cinnamon and salt in a bowl. Set aside.

4. Whisk the eggs, sunflower oil and brown sugar in a mixing bowl using an electric mixer.

5. Fold in the flour mixture using a wooden spatula.

6. Add the grated carrots and chopped pistachio nuts and mix well.

7. Pour the batter into the prepared pan and bake for 50 minutes or until a skewer inserted in the middle of the cake comes out clean.