Persian Carrot and Coconut Cake
TM6 TM5

Persian Carrot and Coconut Cake

4.6 (65 ratings)

Ingredients

Cake

  • 150 g unsalted butter, soft, cut in pieces, plus extra for greasing
  • 100 g pistachio nuts, unsalted, shelled
  • 220 g carrots, cut in pieces
  • 200 g sugar
  • 4 medium eggs
  • 1 tsp natural vanilla extract
  • 200 g almond flour
  • 100 g desiccated coconut

Rose cream

  • 300 g double cream
  • 30 g sugar
  • 2 - 3 Tbsp rose water, to taste

Nutrition
per 1 slice
Calories
2081 kJ / 497 kcal
Protein
9 g
Carbohydrates
24 g
Fat
40 g
Fibre
5 g

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