Carrot Honey Cake with Pistachios

Recipe and photo by Tami Ganeles Weiser Yield:  12 servings
Prep Time:  30 minutes Cook Time:  55 minutes

Carrot Honey Cake with Pistachios

This cake combines the best of two favorites: honey cake and carrot cake, perfumed with cinnamon, cardamom, ginger and orange zest. The pistachios add a nice crunch, but if someone at your table is allergic, the cake will be perfectly fine without them.


2 cups (270 grams) unbleached, all-purpose flour

2 teaspoons (8 grams) baking powder

1 teaspoon (5 grams) baking soda

1 teaspoon (2 grams) ground cinnamon

1 teaspoon (2 grams) ground cardamom

¼ teaspoon ground ginger

½ teaspoon kosher salt

4 large eggs

1 cup (160 grams) dark brown sugar

½ cup (164 grams) mild honey

½ cup mild olive oil

2 teaspoons vanilla bean paste 

½ teaspoon orange zest

4½ medium carrots, grated (about 1½ cups)

¾ cup chopped toasted pistachios (see Kitchen Tip)


  1. Preheat the oven to 350°F. Grease a 9-by-9-inch cake pan with nonstick vegetable oil spray and line it with a sheet parchment that hangs over two opposite ends by 2 inches. This will help you get the cake out of the pan once it is baked.
  2. In a large mixing bowl, sift the flour, baking powder, baking soda, cinnamon, cardamom, ginger and salt.
  3. In the bowl of a standing mixer fitted with a paddle attachment, blend the eggs, brown sugar, honey, olive oil, vanilla paste and orange zest until fully combined and bubbly.
  4. Add the flour mixture and mix just to combine. Stir in the carrots and pistachios.
  5. Pour the batter into the prepared pan. Bake for 50 to 55 minutes, or until a toothpick inserted into the center of the cake comes out clean. Lift the cake out of the pan with the parchment and let cool.

Kitchen Tips

  • You can find toasted or roasted nuts in most supermarkets, but if you can’t, or if you prefer to roast your own, try The Weiser Kitchen’s Roasted Nuts recipe.

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