Today I propose to bake a carrot cake with pistachios. The dough is moderately moist, tender and airy. Cinnamon, nutmeg and pistachios make carrot cake even tastier, and lemon icing adds a nice piquant note.
In a container, beat the eggs and add a glass (200 ml) of sugar.
Beat with a mixer for 4-5 minutes until fluffy foam.
Pour in the vegetable oil and beat a little.
Sift flour with cinnamon, baking soda and nutmeg. Mix with a mixer at low speed.
Wash the carrots, peel them, and grate them on a fine grater.
Add carrots and chopped pistachios to the dough.
Mix with a mixer at low speed until smooth.
Form for baking (diameter 20 cm) cover with foil or parchment, grease with vegetable oil. Distribute the dough in it. Cook in the oven, preheated to 170 gr., 40-45 min. Check readiness with a dry skewer.
After the time has elapsed, prepare the lemon glaze. Combine powdered sugar with lemon juice. Beat with a mixer until smooth.
Pour the icing over the cake.
Remove to the oven, preheated to 180 gr., for 2-3 minutes. Then remove the pie.
Ready pie is served to the table.
The pie turns out very tasty, flavorful with a pleasant porous structure.