Guest chef

Sarah Randell

Our very own food director, and former food editor to Delia Smith, Sarah has written more than 1000 recipes for the magazine. She is also author of the delightful baking book, Family Baking and co-author of The Camper Van Cookbook and Camper Van Coast.

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Carrot and pistachio cake

  • Serves 12
  • Prep 30 mins
  • Total time 55 mins
3.4/5 rating (80 votes)
Carrot and pistachio cake

step by step

  • 1Preheat the oven to 180°C, fan 160°C, gas 4. Sift the flour, baking powder and spices into a bowl. Add the eggs, sugar and oil; whisk.
  • 2In another bowl, mix the carrots, pistachios, sultanas and lime zest. Fold into the egg mixture. Divide the mixture between three greased and lined 20cm x 4cm sandwich tins. Level with the back of a spoon, then bake on the middle shelf for 25 minutes.
  • 3For the frosting, whisk the butter for a minute. Add the other ingredients; combine.
  • 4Cool the cakes, then turn out on to a wire rack. Layer the cakes with the frosting, then coat the outside. Dust with cinnamon and top with blueberries and lime zest.
  • It's important to use real Philadelphia cream cheese for the icing, as it contains natural stabilisers that help give a thick and fluffy icing. Don't be tempted to use low-fat versions or 'soft white cheese' instead
  • Recipe photograph by Karen Thomas

    Like this? Check out all of our easy cake recipes.

You will need

  • 300g plain flour
  • 2 tsp baking powder
  • 2 tsp ground cinnamon, plus a little extra to dust
  • ½ tsp ground ginger
  • ¼ tsp ground cloves
  • 4 large eggs
  • 275g light muscovado sugar
  • 250ml light rapeseed oil
  • 400g carrots, trimmed and grated
  • 100g roughly chopped pistachio kernels
  • 100g sultanas
  • zest of 1 lime
  • blueberries and lime zest, to finish

For the frosting

  • 150g very soft unsalted butter
  • 400g full-fat Philadelphia cream cheese, chilled
  • 200g Greek yogurt, chilled
  • 350g icing sugar, sifted
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+ Nutritional Information