Gingery Carrot Cake with Pistachios

Ingredients

• 3/4 cup shelled pistachios
• 1 cup (4 ounce s) blanched, finely ground almond flour
• 1/3 cup (\1 1/3 ounce s) cornstarch
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon ground ginger
• 1/2 teaspoon table salt
• 1/4 teaspoon ground cardamom
• \1 1/2 cup sshredded carrots (2 carrots)
• 3 large eggs , lightly beaten
• 3/4 cup packed (\1 1/4 ounce s) brown sugar
• 1/3 cup extra-virgin olive oil
• 1 tablespoon grated fresh ginger
• 8 ounce scream cheese , softened
• 7 tablespoon sunsalted butter , softened
• 1/2 cup (2 ounce s) confectioners' sugar
• 1 teaspoon vanilla extra ct
• 1/4 teaspoon table salt

Instructions

1. {'@type': 'HowToSection', 'name': 'FOR THE CAKE:', 'itemListElement': [{'@type': 'HowToStep', 'text': 'Adjust oven rack to middle position and heat oven to 350 degrees.
2. Make parchment sling for 8 inch square baking pan by folding 2 long sheets of parchment so each is 8 inches wide.
3. Lay sheets of parchment in pan perpendicular to each other, with extra parchment hanging over edges of pan.
4. Push parchment into corners and up sides of pan, smoothing flush to pan.
5. Grease parchment.
6. Pulse pistachios in food processor until finely ground, 10 to 15 pulses (it’s OK if there are a few larger pieces).
7. Measure out and reserve ¼ cup for garnishing finished cake; transfer remaining pistachios to large bowl.'}, {'@type': 'HowToStep', 'text': 'Add almond flour, cornstarch, baking powder, baking soda, ground ginger, salt, and cardamom to bowl with pistachios, whisking to combine.
8. Add carrots, eggs, sugar, oil, and grated ginger to pistachio mixture, whisking until smooth.
9. Scrape batter into prepared pan, smoothing top with silicone spatula.'}, {'@type': 'HowToStep', 'text': 'Bake until toothpick inserted in center of cake comes out clean, about 30 minutes, rotating pan halfway through baking.
10. Let cake cool in pan on wire rack for 15 minutes.
11. Using parchment overhang, lift cake out of pan.
12. Let cake cool completely on rack, about 1 hour.'}]}
13. {'@type': 'HowToSection', 'name': 'FOR THE FROSTING:', 'itemListElement': [{'@type': 'HowToStep', 'text': 'While cake cools, using stand mixer fitted with paddle attachment, beat softened cream cheese and softened butter on medium speed until well combined and creamy, about 2 minutes.
14. Add sugar, salt, and vanilla and beat on low speed until incorporated, about 30 seconds.
15. Scrape down bowl.
16. Increase speed to medium and beat until fluffy, about 1 minute, scraping down bowl as needed.'}, {'@type': 'HowToStep', 'text': 'Spread frosting evenly over top of cooled cake, then sprinkle with reserved pistachios.
17. Serve. (Cake can be refrigerated, covered, for up to 3 days; bring to room temperature before serving.)'}]}