Carrot cake with pistachios & pomegranate topping

March 27, 2026

Are you looking for a delicious dessert for Easter? How about an oriental carrot cake? The combination of carrots, pistachios and a fantastic pomegranate topping makes it the perfect Easter cake: A highlight for any occasion! I hope you enjoy baking and feasting ❤️.

Easter cake with a difference: with pomegranate topping

While looking for a special dessert for Easter recipes, I came up with the idea of giving the classic carrot cake an oriental twist. So I thought to myself: how about creating a carrot and pistachio cake instead of the classic carrot cake? No sooner said than done. I started working in my kitchen and trying things out. After the third attempt, it turned out exactly how I wanted it. It is extremely tasty, super simple and a real eye-catcher! Of course, this cake should not only be served as an Easter cake. Whether on a Sunday afternoon or as a sweet slice for lunchtime coffee – my oriental carrot cake makes every occasion very special!

Oriental carrot cake – the ingredients

For the cake:

Butter (soft): Remember to take it out of the fridge beforehand
Eggs
Brown sugar, flour, baking powder
Carrot (grated)
Pistachios (chopped)

For the glaze:

Pomegranate
Lemon
Powdered sugar

For decoration:

Pomegranate seeds
chopped pistachios

Simple preparation for carrot and pistachio cake

First prepare the batter. First, beat the butter and sugar until fluffy.
To make the cake nice and moist, the eggs are added little by little.
Then carefully fold in the dry ingredients, flour and baking powder.
Add the grated carrots and chopped pistachios
If the mixture seems too firm, add a little milk (approx. 40 ml).
Pour the dough into a (greased) loaf tin and bake at 180 degrees for approx. 30-40 minutes.
Test with chopsticks and check whether the cake is ready.
Leave the cake to cool completely before adding the topping.

Pomegranate topping: what you should look out for!

The beautiful pink color of the topping has nothing to do with artificial food coloring. This color comes from freshly squeezed pomegranate alone. To make it, I cut a ripe pomegranate in half. I squeezed the juice out of one half and removed the seeds from the other half for the decoration later. I mixed the freshly squeezed pomegranate juice well with powdered sugar. I recommend that you approach this slowly. First put the powdered sugar in a bowl and then add the pomegranate juice spoon by spoon and mix with a whisk until there are no lumps. If the topping seems too thin, you can thicken it with a little cream cheese. If it is too firm, you can help it along with a little lemon juice.

You can replace or omit these ingredients

My carrot and pistachio cake with pomegranate cream cheese topping is also very versatile. Different nuts and fruits can be used depending on your taste.

The nuts can be chosen as desired – chopped almonds, chopped hazelnuts or chopped walnuts, for example, are particularly suitable.
Instead of pomegranate, you can also use oranges, ripe mango or figs, which go well with pistachios.

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3 more cake recipes from me

Do you like my carrot and pistachio cake recipe? Then I have 3 more similar recipes here. I’m sure you’ll like them too.

What do you think of my carrot and pistachio cake?

Praise, Criticism, Opinions

If you have tried a recipe I would be very interested in your opinion. Just leave me a comment below or let me know what you think of this recipe on Instagram. I’m always happy to receive praise, more tips and friendly criticism.

Best regards

Juicy carrot cake with pistachios & pomegranate topping

5 from 8 votes

Print Recipe Pin Recipe

Prep Time 15

Cook Time 15

Total Time 1 5

Servings: 1 Cake

Course: Dessert, Dessert, Simple cake

Cuisine: Germany, India, Pakistan

Calories: 2811

Ingredients Equipment Method Nutrition Notes

Ingredients

200 g Flour
200 g brown sugar
150 g Butter Room repair
1,5 tsp Baking powder
3 Eggs
5 tbsp Milk
70 g Carrots
60 g chopped pistachios

For the glaze:

1 Pomegranate Juice from half a pomegranate
250 g Powdered sugar
1 tbsp Lemon juice optional
1 tbsp Cream cheese natural (optional)

Other:

something Lemon abrasion for decoration
chopped pistachios
Pomegranate seeds

Equipment

1 Zitruspresse
1 Kasten-Kuchenform

Method

Preheat the oven to 180 °C. Grease and flour the loaf tin.
Sieve the flour, add the baking powder and mix well. Set aside for later.
Beat the butter and sugar until fluffy.
Gradually add the eggs (after approx. 40 seconds each time)
Add the flour and baking powder mixture, carrots, milk and chopped pistachios and mix carefully to form a smooth batter.
Pour into the loaf tin and bake for 30-40 minutes. Test with a skewer to see if the cake is done.
Leave to cool completely and turn out of the molds.
Decorate the cooled base with the pomegranate glaze, chopped pistachios and pomegranate seeds and lemon zest.

For the pomegranate glaze:

For the glaze, cut the pomegranate in half. Squeeze out one half. Add the pomegranate juice to the powdered sugar one spoonful at a time and mix until you have a thick mixture. Remove the seeds from the other half of the pomegranate for Dkeo.

Nutrition

Calories: 2811kcalCarbohydrates: 551gProtein: 56gFat: 46gSaturated Fat: 10gCholesterol: 492mgSodium: 1498mgPotassium: 1319mgFiber: 15gSugar: 319gVitamin A: 12664IUVitamin C: 8mgCalcium: 603mgIron: 18mg

Notes

If the topping is too thin, you can thicken it with a little cream cheese.
If the topping seems too firm, you can add more liquid.
If you're in a hurry, you can also use ready-made pomegranate juice from the supermarket.

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Hi, I’m Shiba

I’m glad you’re here. My dishes are very much inspired by the cooking skills of my mother, who comes from Pakistan. I also present Palestinian dishes that I learned about from my husband’s family. So you’ll find lots of dishes from 1001 nights here!

I hope you enjoy browsing and cooking.

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