Cardamom-Pistachio Carrot Cake Recipe
"Here’s what happened after carrot cake met carrot halwa, the milky, long-cooking, spoonably-soft confection common in South Asia. Raisins, cinnamon, and cream cheese frosting made way for brown-butter pistachios, cardamom, and sticky carrot glaze and the rest of their romance was history. Take your time when streaming the butter into the whipped egg and sugar mixture—you want to create a creamy emulsion, as when making a vinaigrette. If you go too quickly, you’ll end up with a greasy batter...."
INGREDIENTS
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Vegetable oil (for pan)
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3 large eggs, room temperature
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3 medium carrots
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1 cup (2 sticks) plus 2 Tbsp. unsalted butter, divided
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1 cup (130 g) raw pistachios
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1 cup (packed; 200 g) dark brown sugar
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¾ cup (150 g) granulated sugar, divided
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1¾ tsp. baking powder
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¼ tsp. baking soda
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1½ tsp. Diamond Crystal or ¾ tsp. Morton kosher salt, divided
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1½ tsp. ground cardamom
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½ tsp. ground cinnamon
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1½ cups (188 g) all-purpose flour
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½ cup carrot juice
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½ cup heavy cream
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