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New Fave Olive Oil Pistachio Carrot Cake with Honey Mascarpone Ganache

100m

New Fave Olive Oil Pistachio Carrot Cake with Honey Mascarpone Ganache

Author:

danawking

TikTok

336

New Fave Olive Oil Pistachio Carrot Cake with Honey Mascarpone Ganache

Name: New Fave Olive Oil Pistachio Carrot Cake with Honey Mascarpone Ganache
Prep time: 25 min
Cook time: 35 min
Total time: 100 min
Yield: 10
Cuisine: American
Ingredients: 2 cups All-purpose flour; 1 1/2 cups Granulated sugar; 1/2 cup Light brown sugar; 1 teaspoon Baking soda; 1/2 teaspoon Baking powder; 1 1/2 teaspoons Ground cinnamon; 1/2 teaspoon Salt; 4 Large eggs; 1 1/4 cups Olive oil; 2 teaspoons Vanilla extract; 3 cups Grated carrots ((about 4-5 medium carrots)); 1 cup Chopped pistachios (plus more for garnish); 1 tablespoon Orange zest; 1 1/2 cups Heavy cream ((for ganache)); 8 ounces Mascarpone cheese ((226g, chilled, for ganache)); 1/4 cup Honey ((for ganache)); 1/4 cup Powdered sugar ((optional, for ganache))

Discover a new favorite carrot cake recipe featuring a rich olive oil base, buttery pistachios, and bright orange zest, topped with a delicate whipped honey mascarpone ganache. This version simplifies the classic by using only cinnamon for spice, creating a unique and irresistible dessert.

#Carrot Cake

#Olive Oil Cake

#Pistachio Cake

#Mascarpone Ganache

#Dessert

#Baking

#Sweet Treat

#Easy Recipe

Beautifully frosted carrot cake

Recipe Information

25m

Prep Time

35m

Cook Time

1h 40m

Total Time

Servings

Medium

American

English

Nutrition (per serving)

450

Calories

Protein

55g

Carbs

25g

Fat

Close-up of the carrot cake slice

Ingredients

Servings: 10

💡 Tip: Check off ingredients as you add them to keep track of your progress!

Whole carrot cake ready to serve

Instructions

0/9 completed

1
Preheat oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
Preview
2m
Preview
Preheat oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
2m
Ensure pan is well-greased and floured to prevent sticking.
2
In a large bowl, whisk together flour, granulated sugar, brown sugar, baking soda, baking powder, cinnamon, and salt. Set aside.
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3m
Preview
In a large bowl, whisk together flour, granulated sugar, brown sugar, baking soda, baking powder, cinnamon, and salt. Set aside.
3m
Whisk well to ensure all dry ingredients are evenly distributed.

3
In a separate bowl, whisk eggs, olive oil, and vanilla extract until well combined.
Preview
2m
Preview
In a separate bowl, whisk eggs, olive oil, and vanilla extract until well combined.
2m
Use good quality olive oil for best flavor.
4
Pour the wet ingredients into the dry ingredients and mix until just combined. Do not overmix.
Preview
2m
Preview
Pour the wet ingredients into the dry ingredients and mix until just combined. Do not overmix.
2m
Overmixing can lead to a tough cake.
5
Fold in the grated carrots, chopped pistachios, and orange zest until evenly distributed.
Preview
3m
Preview
Fold in the grated carrots, chopped pistachios, and orange zest until evenly distributed.
3m
Ensure carrots and pistachios are well incorporated for flavor in every bite.

6
Pour batter into the prepared cake pan and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Preview
35m
Preview
Pour batter into the prepared cake pan and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
35m
Baking time may vary depending on your oven. Check for doneness a few minutes before the estimated time.
7
Let the cake cool in the pan for 10 minutes, then invert onto a wire rack to cool completely.
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40m
Preview
Let the cake cool in the pan for 10 minutes, then invert onto a wire rack to cool completely.
40m
Cooling completely is crucial before frosting to prevent melting.
8
While cake cools, prepare the whipped honey mascarpone ganache: In a cold bowl, whip heavy cream, mascarpone cheese, honey, and powdered sugar (if using) until light, fluffy, and stiff peaks form.
Preview
10m
Preview
While cake cools, prepare the whipped honey mascarpone ganache: In a cold bowl, whip heavy cream, mascarpone cheese, honey, and powdered sugar (if using) until light, fluffy, and stiff peaks form.
10m
Ensure all ganache ingredients are very cold for best whipping results.

9
Once the cake is completely cool, spread the whipped honey mascarpone ganache over the top. Garnish with additional chopped pistachios, if desired.
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5m
Preview
Once the cake is completely cool, spread the whipped honey mascarpone ganache over the top. Garnish with additional chopped pistachios, if desired.
5m
Use an offset spatula for smooth, even frosting. Chill the cake for 30 minutes before serving.

💡 Tip: Click on any step to mark it as completed and track your cooking progress!

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New Fave Olive Oil Pistachio Carrot Cake with Honey Mascarpone Ganache

Recipe Information

Ingredients

All-purpose flour

Granulated sugar

Light brown sugar

Baking soda

Baking powder

Ground cinnamon

Salt

Large eggs

Olive oil

Vanilla extract

Grated carrots((about 4-5 medium carrots))

Chopped pistachios(plus more for garnish)

Orange zest

Heavy cream((for ganache))

Mascarpone cheese((226g, chilled, for ganache))

Honey((for ganache))

Powdered sugar((optional, for ganache))

Servings: 10

Instructions

Preheat oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.Preview2mPreviewPreheat oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.2m

In a large bowl, whisk together flour, granulated sugar, brown sugar, baking soda, baking powder, cinnamon, and salt. Set aside.Preview3mPreviewIn a large bowl, whisk together flour, granulated sugar, brown sugar, baking soda, baking powder, cinnamon, and salt. Set aside.3m

In a separate bowl, whisk eggs, olive oil, and vanilla extract until well combined.Preview2mPreviewIn a separate bowl, whisk eggs, olive oil, and vanilla extract until well combined.2m

Pour the wet ingredients into the dry ingredients and mix until just combined. Do not overmix.Preview2mPreviewPour the wet ingredients into the dry ingredients and mix until just combined. Do not overmix.2m

Fold in the grated carrots, chopped pistachios, and orange zest until evenly distributed.Preview3mPreviewFold in the grated carrots, chopped pistachios, and orange zest until evenly distributed.3m

Pour batter into the prepared cake pan and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.Preview35mPreviewPour batter into the prepared cake pan and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.35m

Let the cake cool in the pan for 10 minutes, then invert onto a wire rack to cool completely.Preview40mPreviewLet the cake cool in the pan for 10 minutes, then invert onto a wire rack to cool completely.40m

🍽️More Recipes

Grated carrots
((about 4-5 medium carrots))

Chopped pistachios
(plus more for garnish)

Heavy cream
((for ganache))

Mascarpone cheese
((226g, chilled, for ganache))

Honey
((for ganache))

Powdered sugar
((optional, for ganache))

Preheat oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
Preview
2m
Preview
Preheat oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
2m

In a large bowl, whisk together flour, granulated sugar, brown sugar, baking soda, baking powder, cinnamon, and salt. Set aside.
Preview
3m
Preview
In a large bowl, whisk together flour, granulated sugar, brown sugar, baking soda, baking powder, cinnamon, and salt. Set aside.
3m

In a separate bowl, whisk eggs, olive oil, and vanilla extract until well combined.
Preview
2m
Preview
In a separate bowl, whisk eggs, olive oil, and vanilla extract until well combined.
2m

Pour the wet ingredients into the dry ingredients and mix until just combined. Do not overmix.
Preview
2m
Preview
Pour the wet ingredients into the dry ingredients and mix until just combined. Do not overmix.
2m

Fold in the grated carrots, chopped pistachios, and orange zest until evenly distributed.
Preview
3m
Preview
Fold in the grated carrots, chopped pistachios, and orange zest until evenly distributed.
3m

Pour batter into the prepared cake pan and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Preview
35m
Preview
Pour batter into the prepared cake pan and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
35m

Let the cake cool in the pan for 10 minutes, then invert onto a wire rack to cool completely.
Preview
40m
Preview
Let the cake cool in the pan for 10 minutes, then invert onto a wire rack to cool completely.
40m