Carrot Cake With Pistachios

• 2 cups flour
• 1 1/2 cups granulated sugar
• 1 tbsp baking powder
• 1/2 tsp ground cinnamon
• Pinch None salt
• 1 cup vegetable oil
• 1 tsp vanilla extract
• 4 None eggs
• 12 oz carrots, peeled and finely grated
• 1/2 cup plus 1 tbsp pistachios, chopped
• 1 cup ground almonds
• 1/2 cup slivered almonds, coarsely chopped
• 1 1/2 pkg (12 oz) cream cheese, at room temperature
• 1/4 cup heavy cream
• 3/4 cup powdered sugar

1. Preheat the oven to 325u0b0F. Grease and flour a 10-inch springform pan. Mix flour, granulated sugar, baking powder, cinnamon and salt in a large bowl. Stir in oil and vanilla. Mix in eggs, one at a time. Fold carrots, 1/2 cup of the pistachios and ground and chopped almonds into the batter. Pour into the prepared pan.
2. Bake for 50-60 mins. If necessary, cover the cake with aluminium foil for the last 20 mins of baking. Cool in pan on a wire rack 10 mins. Release the springform pan. Cool cake completely before removing from the pan.
3. For the frosting, beat cream cheese and heavy cream in a large bowl with electric mixer on medium speed until smooth. Add powdered sugar and mix well. Spread the frosting on the cake. Sprinkle with remaining 1 tbsp pistachios.

flour, sugar, baking powder, ground cinnamon, salt, vegetable oil, vanilla, eggs, carrots, pistachios, ground almonds, slivered almonds, cream cheese, heavy cream, powdered sugar

Taken from recipes-plus.com/api/v2.0/recipes/21600 (may not work)