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Carrot Pistachio Cake Recipe

You Never Though to Put These 2 Ingredients in Carrot Cake Until Now

18_04_18 Fen_Arabian tea house

Carrot cake may be an American invention, but that doesn't mean we can't put our own twist with a few commonly-used Middle Eastern ingredients. Earthy pistachios and sweet pomegranates make for an unexpected duo, but also add a complex layer of flavor to this much loved treat. Keep reading to see the easy step-by-step recipe from Spinneys for a decadent Carrot & Pistachio Cake with Pomegranate Syrup.

Pistachio & Carrot Cake with Pomegranate Syrup


Carrot Pistachio Cake Recipe


  1. 200g Spinneys Food All-Purpose Flour
    1½ tsp baking powder
    60g grated carrots
    40g roasted pistachios, chopped
    200g Spinneys Food White Sugar
    140g butter
    3 Spinneys Food Organic Free-Range Eggs
    6 tbsp almond milk
    Pomegranate seeds and chopped pistachios to garnish
  1. For the syrup:
    250ml pomegranate juice
    125g spinneysFOOD White Sugar


For the cake:

  1. Preheat oven to 190°C, gas mark 5 and grease an 8-inch cake tin.
  2. Sift the flour and baking powder into a bowl Add grated carrots and roasted pistachios.
  3. Put the sugar and butter into the mixing bowl. Add the eggs (one at a time) and combine.
  4. Add the almond milk and mix on medium speed until smooth.
  5. Pour the batter into the cake tin and bake for 45 minutes to 1 hour or until no batter sticks to a toothpick inserted in the centre of the cake.

For the syrup:

  1. Pour the pomegranate juice and sugar into a saucepan.
  2. Simmer over medium heat until the mixture reaches a syrupy consistency. Cool completely before using.

To Assemble:

  1. Trim top of the cake.
  2. Brush cooled pomegranate syrup on top and side of the cake.
  3. Sprinkle pomegranate seeds onto the centre of the cake and dust the side with chopped pistachios.
Image Source: Spinneys
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