Carrot Pistachio Cake Recipe – Easy Oat Flour & Cinnamon Bake

Last Updated on 4 months by Neha Deshmukh

Carrot Pistachio Cake Recipe – Easy Oat Flour & Cinnamon Bake

Hey everyone! I’m so excited to share this recipe with you. It’s a little slice of sunshine in cake form – a beautifully spiced Carrot Pistachio Cake that’s surprisingly easy to make. I first stumbled upon a version of this while looking for ways to use up some carrots from my garden, and it’s been a family favourite ever since. It’s perfect for a cozy afternoon tea, a festive gathering, or just when you need a little something sweet.

Why You’ll Love This Recipe

This isn’t your average carrot cake! We’re using a blend of oat flour and all-purpose flour for a lovely texture, and a touch of cinnamon that really warms things up. The pistachios add a delightful crunch and a beautiful green hue. Plus, it’s relatively quick to whip up – perfect for when you’re short on time but craving something homemade. It serves 6, takes just 10 minutes prep time, and bakes in 20 minutes – easy peasy!

Ingredients

Here’s what you’ll need to create this delicious cake:

• ½ cup oat flour (approx. 60g)
• ½ cup all-purpose flour (approx. 60g)
• ½ tsp cinnamon powder (approx. 2.5g)
• ½ tsp salt (approx. 2.5g)
• 1 tsp baking powder (approx. 4g)
• 2 large eggs
• ½ cup raw sugar (approx. 100g)
• ⅓ cup olive oil (approx. 80ml)
• 1 large carrot (approx. 120g)
• ½ cup pistachios (approx. 60g)

Ingredient Notes

Let’s talk ingredients! A few little tips from my kitchen to yours:

Oat Flour: Benefits and Substitutions

Oat flour adds a lovely subtle sweetness and a slightly chewy texture. You can easily make your own by blending rolled oats in a food processor until finely ground. If you don’t have oat flour, you can substitute it with an equal amount of whole wheat flour or even almond flour (though that will change the flavour slightly).

Raw Sugar: What Makes It Different

I love using raw sugar (like turbinado sugar) because it has a lovely molasses flavour that complements the carrots and cinnamon beautifully. You can use granulated sugar if you prefer, but the raw sugar adds a little extra depth.

Olive Oil in Baking: A Unique Choice

Yes, you read that right! Olive oil adds a wonderful moistness and a subtle fruity flavour to the cake. Don’t worry, you won’t taste the olive oil directly. It just makes the cake incredibly tender. Use a good quality extra virgin olive oil, but one that isn’t too strong in flavour.

Pistachios: Regional Variations & Flavor Profile

Pistachios are a staple in Indian sweets and add such a unique flavour. I prefer using Iranian pistachios for their vibrant green colour and rich flavour, but any good quality pistachios will work. Don’t skip these – they really make the cake special!

Carrot Varieties: Best for Baking

Any sweet carrot variety will work well in this recipe. I usually use Nantes carrots because they’re particularly sweet and tender.

Step-By-Step Instructions

Alright, let’s get baking!

1. First, preheat your oven to 170°C (340°F). Grease and flour a mini cake pan or 6-cup muffin tin. This prevents sticking and ensures a clean release.
2. In a bowl, whisk together the oat flour, all-purpose flour, cinnamon powder, salt, and baking powder. Just give it a good mix to combine everything evenly. Set this aside for a moment.
3. In a separate bowl, beat the eggs and raw sugar together until they’re light and fluffy. This usually takes about 3-5 minutes with an electric mixer. You want it to be pale and airy.
4. Gradually add the olive oil to the egg mixture while continuing to beat. This helps the oil emulsify properly and creates a smooth batter.
5. Now, gently fold the dry ingredients into the wet mixture. Be careful not to overmix! Just mix until everything is just combined. Overmixing can lead to a tough cake.
6. Grate the carrot and add it to the batter, along with most of the chopped pistachios (save a few for sprinkling on top). Fold gently to distribute everything evenly.
7. Pour the batter evenly into your prepared pan. Sprinkle the reserved pistachios on top for a beautiful finish.
8. Bake for 20 minutes, or until a toothpick inserted into the center comes out clean. Let it cool in the pan for a few minutes before transferring it to a wire rack to cool completely.

Expert Tips

• Don’t overbake! This is the key to a moist cake.
• Grate the carrot finely. This ensures it distributes evenly throughout the batter and cooks properly.
• Use room temperature ingredients for best results.

Variations

This recipe is a great base for experimentation! Here are a few ideas:

Vegan Carrot Pistachio Cake

Substitute the eggs with flax eggs (1 tbsp flaxseed meal + 3 tbsp water per egg). Ensure your sugar is vegan-friendly.

Gluten-Free Carrot Pistachio Cake (Using Alternative Flours)

Use a gluten-free all-purpose flour blend instead of regular all-purpose flour. Bob’s Red Mill 1-to-1 Baking Flour works well.

Adjusting Spice Levels

If you like a stronger cinnamon flavour, add an extra ¼ tsp. You could also add a pinch of nutmeg or cloves for extra warmth. My friend, Priya, loves adding a tiny bit of cardamom!

Festival Adaptations (e.g., Easter, Diwali)

For Easter, you could decorate the cake with edible flowers. For Diwali, a dusting of powdered sugar and a few silver leaf accents would be beautiful.

Serving Suggestions

This cake is delicious on its own, but it’s even better with a dollop of cream cheese frosting or a sprinkle of powdered sugar. A cup of chai or a glass of milk makes the perfect accompaniment.

Storage Instructions

Store the cake in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 5 days.

FAQs

Let’s answer some common questions:

Can I use pre-shredded carrots in this recipe?

While you can, freshly grated carrots will give you the best texture and flavour. Pre-shredded carrots tend to be drier.

Can this cake be made ahead of time?

Yes! You can bake the cake a day or two in advance and store it in an airtight container.

What’s the best way to ensure the cake is moist?

Don’t overbake it! And using olive oil really helps.

Can I substitute the pistachios with another nut?

Absolutely! Walnuts or pecans would be delicious alternatives.

How can I tell if my oven temperature is accurate for baking this cake?

An oven thermometer is your best friend! It’s a cheap and easy way to ensure your oven is heating to the correct temperature.

Enjoy baking (and eating!) this delightful Carrot Pistachio Cake. I hope it brings a little joy to your day! Let me know how it turns out in the comments below.