Save us a slice.
I love Carrot Cake and Carrots Halva so I had to try this. The icing looked way too sweet so I skipped it. I only made one substitution, roasted salted pistachios, because they were bought by mistake. Since they were going to be simmered in butter I decided to try rinsing off some of the salt and reduced the added salt just slightly. I made fresh ground cardamom and cinnamon because I only had the whole spices on hand.
It really flips carrot cake with cream cheese frosting on its ear! I liked the challenges in making this cake=browning the pistachios in the brown butter, slowly drizzling the brown butter into the batter, and making the glaze was a little daunting at a rolling boil for about 8 minutes=it really came out devine! So worth the effort. I followed the recipe to a T and wouldn't change anything. The flavors are deep and rich without being heavy and the cake has a nice texture.
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