It has been a while since my kids were small enough to want an Easter party, but this easy carrot cake would always be expected! And every year accompanied by kulich, a brioche-like bread traditionally served in Russia at Easter. This post contains affiliate links. When you purchase through our links, we may earn a commission.
Carrot sheet cake
Generally, no-one is fussy when it comes to cake. Cake is cake in whatever form, and everyone wants a slice! But, as a cake maker, I would say there are a few advantages to baking a sheet cake, or tray bake as it’s known in the UK: However, if you prefer a more traditionally shaped carrot cake with a classic cream cheese frosting, I got you! Whichever you plump for, I can tell you both carrot cakes are richly textured, sweetly-flavoured and with whispers of cinnamon and vanilla.
Pistachio frosting
The hardest part of making this cake is not eating the This is an affiliate link.pistachio cream as you go along. I cannot express quite how irresistible it is! If you have not come across it before, and you are a pistachio lover, you are in for a sublime treat. Pistachio cream, or crema, is the handiwork of those pistachio-growing Sicilians. Pistachios are ground and then blended with white chocolate to make a smooth, thick, creamy paste that is then jarred and distributed. Sicilians themselves stuff cannoli with it or simply spread it on toast. I, when I’m not spooning it straight into my mouth, love to make an easy pistachio ice-cream from it. It tastes almost exactly like the gelato from an authentic Italian gelateria and takes only ten minutes to prepare. And 5 hours to freeze. But it is so worth the wait! Pistachio cream is the madonna of the frosting. Due to its super thick consistency, it needs a little thinning down with heavy (double) whipping cream. While whipping the cream, add a little icing sugar until peaky and then combine the paste. Behold! A perfectly pale pastel green, superbly spreadable and delectable pistachio cake frosting!
Storage and leftovers
Because of the cream in the pistachio frosting, the cake needs to be kept in the fridge. Store it in an airtight container, so it isn’t contaminated by other fridge-y fragrances, and it will keep for 3-4 days.
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