Double Carrot Bundt Cake + Pistachio Chevre Glaze
Recipe type: Dessert
Serves: one 9' bundt cake
 
*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.
Ingredients
  • 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
Instructions
  1. TO MAKE THE CAKE:
  2. Preheat the oven to 350 degrees fahrenheit.
  3. Grease and flour a 9 cup bundt pan.
  4. Place the flour, sugars, baking powder, baking soda, salt, cinnamon, and cardamom in a large mixing bowl. Whisk to combine.
  5. Place the cooked and cooled carrots, eggs, vanilla, and oil in a blender and blend until smooth and creamy.
  6. Pour the blended ingredients into the dry ingredients. Whisk until just combined.
  7. Add the grated carrot. Gently fold in until the carrot is evenly distributed.
  8. 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.
  9. Bake in the preheated oven for 50-55 minutes, or until a tester inserted into the center comes out clean.
  10. Remove from the oven and let cool for 5 minutes.
  11. While the bundt is still quite warm, invert onto a serving dish.
  12. Let cool completely before glazing.
  13. TO MAKE THE GLAZE:
  14. Whisk the chevre, pistachio paste, and lemon juice together.
  15. 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.
  16. Pour the glaze over the cooled cake and top with crushed pistachios.
  17. Store covered in the fridge - will keep for up to a week.
Recipe by The Kitchen McCabe at https://www.thekitchenmccabe.com/2022/04/21/double-carrot-bundt-cake-pistachio-chevre-glaze/