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A slice of moist carrot cake with cream cheese frosting sits on a white plate, lightly sprinkled with grated zest or crumbs.

Spiced Pumpkin Pistachio Cake with Cream Cheese Frosting

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Pumpkin spice cake studded with Setton Farms Dry Roasted with Sea Salt Pistachio Kernels, cloaked in tangy cream cheese frosting. Warm, nutty, and balanced with just enough sweetness. A fall centerpiece made for sharing.
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Prep Time 25 minutes
Cook Time 50 minutes
Total Time 1 hour 15 minutes
Servings: 8
Course: Baking
Cuisine: Californian, Seasonal
Calories: 3855
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 2 cups all-purpose flour
  • 1 ½ teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground cloves
  • ½ teaspoon fine sea salt
  • 1 cup pumpkin purée
  • 1 cup granulated sugar
  • ½ cup light brown sugar packed
  • ½ cup neutral oil
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • ½ cup Greek yogurt
  • ½ cup Setton Farms Dry Roasted with Sea Salt Pistachio Kernels chopped and lightly toasted
  • 8 oz cream cheese softened
  • ½ cup unsalted butter softened
  • 2 cups powdered sugar
  • 1 teaspoon vanilla extract
  • 1 tablespoon heavy cream

Equipment

  • Mixing Bowls
  • Offset Spatula
  • Wire cooling rack
  • Rubber spatula
  • Stand mixer or hand mixer
  • Parchment paper
  • One standard 9x5-inch loaf pan
  • Whisk

Method
 

Make the Cake
  1. Preheat oven to 350°F. Grease and line one 9x5-inch loaf pan with parchment.
  2. In a mixing bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt.
  3. In a separate bowl, whisk pumpkin purée, granulated sugar, brown sugar, oil, eggs, vanilla, and Greek yogurt until smooth.
  4. Fold dry ingredients into wet until just combined. Stir in Setton Farms Dry Roasted with Sea Salt Pistachio Kernels.
  5. Transfer to prepared loaf pan. Bake 45–55 minutes, starting to check for doneness at 30 minutes. Cake is ready when a toothpick inserted in the center comes out clean.
  6. Cool cake in pan for at least 10 minutes, then transfer to a wire rack to cool completely.
Make the Frosting
  1. Beat cream cheese and butter in a stand mixer until smooth and fluffy.
  2. Add powdered sugar gradually, mixing on low.
  3. Stir in vanilla and heavy cream. Beat until light and spreadable.

Nutrition

Calories: 3855kcalCarbohydrates: 770gProtein: 52gFat: 179gSaturated Fat: 108gPolyunsaturated Fat: 8gMonounsaturated Fat: 46gTrans Fat: 4gCholesterol: 495mgSodium: 3698mgPotassium: 930mgFiber: 8gSugar: 321gVitamin A: 6114IUVitamin C: 0.2mgCalcium: 878mgIron: 14mg

Notes

Storage: cover and refrigerate for up to 5 days, since the cream cheese frosting is perishable. Bring to room temperature before serving for the best texture.

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