Pistachio Carrot Cake

PISTACHIO FROSTING

• 8 oz cream cheese, softened
• 1 cup butter, room temperature
• 2 tablespoons milk
• 1 (3.4 oz) box pistachio pudding mix
• 4-5 cups powdered sugar
• ½ teaspoon salt
• Optional: 2 tablespoons pistachio paste
• Chopped pistachios for garnish

PREPARATION

1. Preheat oven to 350 degrees F and grease a 9×13-inch baking dish.
2. In a large bowl, mix together oil sugars, honey and vanilla until smooth. Add eggs one at a time until fully combined.
3. In a smaller bowl, sift together flour, baking soda, salt, cinnamon, and cardamom.
4. Slowly add dry ingredients to the wet ingredients until just combined, then fold in the carrot and pistachios.
5. Transfer batter to the prepared baking dish and bake for 40-45 minutes or until an inserted toothpick comes out clean.
6. Allow cake to fully cool while you prepare the frosting.
7. Frosting: In a large bowl, beat cream cheese, butter, and milk until smooth. Add pudding mix, pistachio paste (if using), and salt then mix for 3-4 minutes or until fully combined.
8. Slowly add powdered sugar until desired consistency is reached.
9. Frost the cooled cake and sprinkle with additional chopped pistachios.