Mini Pistachio Cakes
Yield
Ingredients
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
Instructions
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
American Pistachio Growers
