Carrot and Pistachio Bundt Cake (Tesco magazine)


Delicious Carrot and Pistachio Bundt cake

I have been so pleased with my red silicone Bundt Mold from Amazon that I bought my daughter Louise (here for Easter) one to take back to Spain.


The finished cake comes out easily with a professional-looking shiny finish. I use ‘Bake Easy’ spray to grease it, turn it upside down to drain off the excess, tip in some chopped nuts and shake the mold around to coat it.

I first made an Apple Cake in my Bundt Mold and this week baked a Carrot and Pistachio cake modified from Tesco magazine. Their recipe has a maple syrup, soft cheese and yogurt topping but I didn’t want the extra sugar content and I wanted to freeze what was over so I omitted it,

I still think about my lovely cookery teacher, Joyce, at Morley College every time I try a new recipe.

Read about my cookery escapades in my memoir ‘Woman in a White Coat.’

Buy Woman in a White Coat on Kindle at £2.99 or as a paperback on Amazon at £9.99

Modified recipe Carrot and Pistachio Bundt cake

Carrot and Pistachio Cake

Bake 60 mins 180°C

Grease a Bundt tin well and sprinkle with chopped nuts

150gm shelled and coarsely chopped pistachios

300gm plain flour

1 teasp baking powder

½ teasp bicarbonate of soda

1 teasp mixed spice

½ teasp gound ginger

1½ teasp orange zest

½ teasp salt

280gm soft brown sugar


300ml vegetable oil

4 lightly beaten eggs


300gm peeled and coarsely chopped carrots


Mix all the dry ingredients

Whisk the eggs into the oil

Mix into the dry ingredients

Add the chopped carrots


Pour the batter into the prepared Bundt tin and place on a baking sheet

Bake 60 mins 180°C


If the tin in very full some of the mixture may pour over through the central hole to form a bun

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