Thursday, April 21, 2011


Carrot Pistachio Cake and Cupcakes
•3 cup(s) all-purpose flour
•1 1/2 cup(s) sugar
•1/2 cup(s) dark brown sugar
•1 tablespoon(s) baking soda
•2 teaspoon(s) baking powder
•1 1/2 teaspoon(s) salt
•1 1/2 teaspoon(s) cinnamon
•1 teaspoon(s) freshly grated nutmeg
•1/2 teaspoon(s) allspice
•3 cup(s) grated carrots
•1 1/2 cup(s) chopped dried apricots
•1 1/2 cup(s) chopped pistachios
•4 large eggs
•1 1/2 cup(s) olive oil
•1/2 cup(s) milk
•2 tablespoon(s) pure vanilla extract
1.Make the batter: Heat oven to 350 degrees F. Butter two 8-inch round cake pans and line an 8-cup muffin pan and set aside. Combine the flour, sugars, baking soda, baking powder, salt, cinnamon, nutmeg, and allspice in a large bowl. Toss the carrots, apricots, and nuts in the flour mixture and set aside. Whisk together the eggs, olive oil, milk, and vanilla in a medium bowl and add to the flour mixture. Stir until just combined. Transfer 3 cups of batter to each cake pan and 1/4 cup batter to each cupcake liner.

2.Bake the cakes until a toothpick inserted in center comes out clean -- about 40 minutes for cakes and 20 minutes for cupcakes. Cool cakes in the pans on a wire rack for 20 minutes. Release cakes from pans and cool completely on the rack. If freezing, skip to Step 2. Frost with your favorite icing.

3.To freeze: Double-wrap the cake layers in plastic wrap or place each one in a large resealable plastic bag, removing excess air. Place cupcakes in a plastic container with an airtight lid and freeze for up to 2 months.

Carrot Pistachio Cake and Cupcakes - Good Housekeeping

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