Persian Carrot and Coconut Cake

Persian Carrot and Coconut Cake

4.6 87 ratings

Prep. 15 min

Total 2 h 20 min

12 slices

Ingredients

Cake

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

Rose cream

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

Difficulty

easy

Nutrition per 1 slice

Protein 9 g

Calories 2081 kJ / 497 kcal

Fat 40 g

Fibre 5 g

Carbohydrates 24 g

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