Carrot Cake With Pistachios - cooking recipe

Ingredients

2 cups flour
1 1/2 cups granulated sugar
1 tbsp baking powder
1/2 tsp ground cinnamon
Pinch None salt
1 cup vegetable oil
1 tsp vanilla extract
4 None eggs
12 oz carrots, peeled and finely grated
1/2 cup plus 1 tbsp pistachios, chopped
1 cup ground almonds
1/2 cup slivered almonds, coarsely chopped
1 1/2 pkg (12 oz) cream cheese, at room temperature
1/4 cup heavy cream
3/4 cup powdered sugar

Preparation

Preheat the oven to 325\u00b0F. Grease and flour a 10-inch springform pan. Mix flour, granulated sugar, baking powder, cinnamon and salt in a large bowl. Stir in oil and vanilla. Mix in eggs, one at a time. Fold carrots, 1/2 cup of the pistachios and ground and chopped almonds into the batter. Pour into the prepared pan.
Bake for 50-60 mins. If necessary, cover the cake with aluminium foil for the last 20 mins of baking. Cool in pan on a wire rack 10 mins. Release the springform pan. Cool cake completely before removing from the pan.
For the frosting, beat cream cheese and heavy cream in a large bowl with electric mixer on medium speed until smooth. Add powdered sugar and mix well. Spread the frosting on the cake. Sprinkle with remaining 1 tbsp pistachios.