Spiced Carrot Cakes With Candied Carrots And Pistachios

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Fine Cooking
Nutrition per serving    (USDA % daily values)
CAL
462
FAT
40%
CHOL
37%
SOD
19%

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Ingredients for 8 servings

6-3/4 oz. (1-1/2 cups) unbleached all-purpose flour; more for the molds

2 large eggs

1/4 cup packed light brown sugar

1 tsp. ground cinnamon

1/4 cup chopped unsalted pistachios (for garnish)

1 whole star anise

2 cups granulated sugar

1/4 tsp. table salt

1-1/2 tsp. ground allspice

1 cinnamon stick

1/2 tsp. ground star anise

1 1-inch piece fresh ginger, peeled and finely grated

1/2 tsp. baking soda

3 oz. (6 Tbs.) unsalted butter, softened; more for the molds

2 cups carrot juice

2 large carrots, peeled and cut into long julienne strands to yield 1 cup

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