This Double Carrot Bundt Cake + Pistachio Chevre Glaze sings out spring, from it’s moist and lightly spiced interior that gets a double dose of carrot, to its bright green exterior rich in pistachio flavor with a bit of tang from goats cheese and lemon 🥕
This carrot cake all star gets its punch of carrot flavor two ways – one, bright orange shreds of raw carrot are, as would be expected, folded into the batter.
Way two is a little more unusual. Carrot purée is blended into the batter giving the cake a bump in serious carrot flavor as well as keeping the cake itself nice and soft. I’ve included instructions for making your own carrot purée but if you’d like to save time, and go with me here…carrot baby food. Sounds funny perhaps, but that’s what we’re working with. Puréed carrot. Totally convenient. Works just fine in place of homemade carrot purée.
The icing is made with pistachio paste(which is essentially pistachio butter). Find a nice high quality brand for the best flavor and color.
If you aren’t super into the idea of using goats cheese in your icing(though the tang and creamy texture it imparts is irreplaceable), feel free to omit.
Because this cake is topped with an icing that includes a dairy product, I recommend storing in an airtight container in the fridge. It should keep for up to a week.
More Bundt Cakes:
Double Carrot Bundt Cake + Pistachio Chevre Glaze
*Carrots can be cut up and steamed or boiled, then cooled prior to using. I cut the carrots up into 1 inch sections and then steam on the stovetop until tender. This preserves the most color and flavor. Boiling will also work, but some of the color and flavor will leach out.
Recipe type: Dessert
Serves: one 9' bundt cake
- FOR THE CAKE:
- 2 ½ cups All-purpose Flour
- 1 ½ cups Brown Sugar (packed)
- ½ cup granulated sugar
- 2 teaspoons Baking Powder
- ½ teaspoon Baking Soda
- ½ teaspoon Salt
- 1 teaspoon Cinnamon
- ¼ teaspoon Ground Cardamom
- *2 medium-sized Carrots, cooked and cooled
- 3 large Eggs
- 1 teaspoon Vanilla Extract
- 1 cup Light Olive Oil
- 1 cup finely grated Carrot(I recommend using a microplane)
- FOR THE GLAZE:
- 2 tablespoons Chevre, softened
- 3 tablespoons Pistachio Paste
- Juice of ½ Lemon
- 2 cups Confectioners Sugar
- Water, as needed to thin
- Pistachios, crushed, to garnish
- TO MAKE THE CAKE:
- Preheat the oven to 350 degrees fahrenheit.
- Grease and flour a 9 cup bundt pan.
- Place the flour, sugars, baking powder, baking soda, salt, cinnamon, and cardamom in a large mixing bowl. Whisk to combine.
- Place the cooked and cooled carrots, eggs, vanilla, and oil in a blender and blend until smooth and creamy.
- Pour the blended ingredients into the dry ingredients. Whisk until just combined.
- Add the grated carrot. Gently fold in until the carrot is evenly distributed.
- Spoon into the prepared bundt pan evenly. Smooth the top with a spatula and drop the pan on the counter a few times to remove air bubbles.
- Bake in the preheated oven for 50-55 minutes, or until a tester inserted into the center comes out clean.
- Remove from the oven and let cool for 5 minutes.
- While the bundt is still quite warm, invert onto a serving dish.
- Let cool completely before glazing.
- TO MAKE THE GLAZE:
- Whisk the chevre, pistachio paste, and lemon juice together.
- Add the confectioners sugar and whisk in until a thick paste forms. You want the icing to be very thick so that it will coat the cake without sliding off, but thin enough that it can still be poured. Add water if needed to reach this consistency.
- Pour the glaze over the cooled cake and top with crushed pistachios.
- Store covered in the fridge - will keep for up to a week.