Pistachio Carrot Cake with Chai Buttercream

In a bowl, whisk together the flour, baking soda, cinnamon, and salt.

In a large bowl, cream together the sugar, oil, eggs, pineapple, and vanilla extract.

Add the dry ingredients to the wet and mix just until combined.

Add the carrots and pistachios and mix until they are evenly distributed.

Divide the batter between three greased and lined cake pans. Bake until golden brown and baked through.

When the cakes cool, make the butter cream by whipping together butter, cream cheese, powdered sugar, chai spices, and vanilla.

Stack the cakes and buttercream frosting. Then, apply a thin crumb coat layer of buttercream to the tops and sides. Chill for 30 minutes.

Finish frosting with the rest of the buttercream.

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