Name: Pistachio Carrot Cake with Cream Cheese Frosting
Total time: 90 min
Yield: 8
Ingredients: 2 cups all-purpose flour; 2 teaspoons baking soda; 1/2 teaspoon salt; 1 teaspoon cinnamon; 3 large eggs (lightly beaten); 1 3/4 cups sugar; 3/4 cup vegetable oil; 3/4 cup buttermilk; 2 teaspoons vanilla extract; 1/4 teaspoon almond extract; 2 1/2 cups freshly grated carrot; 1 8-ounce can crushed pineapple, drained; 1 cup shredded coconut; 3/4 cup chopped pistachios (I like using roasted, unsalted ones!); 2 8-ounce blocks cream cheese; 1/2 cup unsalted butter; 2 1/2 cups powdered sugar; 1 teaspoon vanilla extract; 2/3 cup finely chopped pistachios