Gingery Pistachio Carrot Sheet Cake

For the cake

2 cups all-purpose flour

½ cup rye flour

2 teaspoons baking powder

1 teaspoon fine sea salt

½ teaspoon baking soda

2 teaspoons ground cinnamon

½ teaspoon freshly grated nutmeg

Pinch ground cloves

½ cup granulated sugar

¾ cup packed light brown sugar

5 large eggs

½ cup buttermilk, preferably full-fat (see note)

1 teaspoon vanilla extract

½ teaspoon finely grated orange zest

1 cup grapeseed, canola or vegetable oil

1 pound carrots, grated, (about 3 packed cups; see note)

½ cup crystallized ginger, chopped

1 cup shelled, roasted, salted pistachios, chopped, plus more for garnish

For the frosting

8 ounces cream cheese, at room temperature

16 tablespoons (2 sticks) unsalted butter, at room temperature

2 cups confectioners' sugar, sifted

1 teaspoon finely grated orange zest and ¼ cup fresh orange juice (from 1 large orange)

1 teaspoon vanilla extract

Preheat the oven to 350 degrees. You'll need a 10-by-13-inch pan, a size that's typically sold at supermarkets. Grease the baking pan with cooking oil spray, making sure to coat the corners well.

Combine the two flours, baking powder, salt, baking soda, cinnamon, nutmeg and cloves in a medium bowl.

Whisk together the two sugars and the eggs in a separate bowl until lightened and smooth. Whisk in the buttermilk, vanilla extract and zest, then add the oil, whisking until the mixture is well incorporated. (The oil should not be pooling on the surface.)

Stir in the carrots, then fold in the flour mixture until no streaks remain. Stir in the ginger and pistachios. Scrape the batter into the pan, smoothing the surface. Bake (middle rack) for 35 to 40 minutes, until a tester inserted into the center of the cake comes out clean.

Transfer the cake (in its pan) to a wire rack to cool.

Meanwhile, make the frosting: Combine the cream cheese and butter in the bowl of a stand mixer or handheld electric mixer; beat on medium speed for several minutes, until fluffy and lightened. Stop to scrape down the bowl.

On medium-low speed, add the confectioners' sugar a half cup at a time, beating until blended after each addition. Add the orange zest, juice and vanilla extract; beat on medium speed until well incorporated. The yield is about 3 cups.

Use an offset spatula to spread the cream cheese frosting evenly over the surface of the cake, making sure to reach the edges. Use more pistachios to garnish around the edges. Refrigerate until the frosting has set.

Bring the cake to room temperature before serving straight from the pan.

Note: To create the consistency of carrots that will retain flavor and texture, shred them using the large-holed side of a box grater or a food processor fitted with a grating disk.

Make ahead: The cake can be covered and refrigerated for up to 4 days. The cream cheese frosting can be covered and refrigerated for up to 3 days.

Variation: To make a nondairy Cashew Cheese Frosting, first soak 2¼ cups raw cashews in water for 3 hours, then drain, rinse and place in a high-powered blender (like a Vitamix). Add 1/3 cup liquefied/warmed coconut oil, ½ cup honey, 1 teaspoon finely grated orange zest and 1/3 cup fresh orange juice, 2 teaspoons vanilla extract, 2 teaspoons fresh lemon juice and ¼ teaspoon fine sea salt. Blend on high for 3 minutes, until smooth. Let stand for 20 minutes to firm up before using it to frost the cake, or refrigerate for 5 to 7 days. The yield is 3 cups. To make the entire cake nondairy, you can simply omit the buttermilk.

Serves 18

Nutrition | Per serving (with cream cheese frosting): 510 calories, 6 g protein, 53 g carbohydrates, 32 g fat, 11 g saturated fat, 95 mg cholesterol, 260 mg sodium, 2 g dietary fiber, 33 g sugar

Nutrition | Per serving (with cashew cheese frosting): 470 calories, 8 g protein, 49 g carbohydrates, 29 g fat, 6 g saturated fat, 50 mg cholesterol, 250 mg sodium, 3 g dietary fiber, 26 g sugar

Cathy Barrow