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Epicurious

Cardamom-Pistachio Carrot Cake

4.2

(18)

round carrot cake with pistachios and a sticky drippy carrot glaze
Photo by Laura Murray, Food Styling by Susan Spungen

Take your time when streaming the butter into the egg and sugar mixture—you want to create an emulsion, as when making a vinaigrette. If you go too quickly, you’ll end up with a greasy batter.  

  

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