Mini Pistachio Cakes


Mini Pistachio Cakes

Yield: 10 Pieces


1¼ cup American pistachios, shelled and finely chopped

4 carrots, washed, peeled and finely chopped

1 cup butter, softened

1cup sugar

6 eggs

1½ cup flour

2 tablespoons baking powder

⅓ cup softened

1½ tsp vanilla extract

Butter to grease

4 cups of appro

2 tablespoons powdered sugar


Preheat oven to 350° F (320° F, convection oven)

Beat the butter and sugar until it is fluffy. Mix in eggs one after the other and stir the batter until it forms a thick foam. Whisk flour and baking powder; stir into wet ingredients.

Carefully stir in oatmeal, vanilla, pistachio nuts and carrots; pour equally into 10 buttered large muffin tins and bake at 350° F (convection oven 320° F) until they are golden brown (about 35-45 minutes). Let the cakes cool down on a wire rack; sprinkle with powdered sugar and serve.

Tip: You can decorate the cakes with ribbon and colorful labels for a beautiful gift to someone special.

Preparation time: 25 minutes

Cooking time: about 35 minutes