Pistachio-Carrot Harvest Bundt Cake

Ingredients

• 1 1/2 cups vegetable oil
• 2 cups brown sugar (packed)
• 4 eggs
• 1 TBSP vanilla
• 2 cups grated carrot
• 4 cups flour
• 1 TBSP baking soda
• 4 tsp. cinnamon
• 1 tsp. nutmeg
• 1 tsp. ginger
• 1 tsp. salt
• 1 cup pistachios, finely chopped
• 1 (8 oz) tubs pineapple yogurt or plain yogurt (with 1/4 cup drained pineapple pieces)
• Icing (recipe follows)

Directions

Mix oil, sugar, eggs, vanilla and carrots in a large bowl. In a separate bowl, mix flour, baking soda, cinnamon, nutmeg, ginger, salt and 3/4 cup pistachios. Mix portions of dry mixture into egg mixture alternately with yogurt. Turn into greased and floured bundt pan. Bake in preheated oven at 350 degrees for 1 hour and 15 minutes or until toothpick inserted in middle comes out clean. Cool for 15 minutes in pan and then loosen top edges and gently invert from pan onto wire rack. When cake is completely cooled, spread icing on top and decorate with remaining pistachios.

ICING -
Beat 1 cup softened butter or margarine with 5 cups powdered sugar, 1 1/2 tsp. grated orange peel and 3-4 TBSP orange juice.