![Persian Carrot and Coconut Cake Persian Carrot and Coconut Cake](https://assets.tmecosys.com/image/upload/t_web767x639/img/recipe/ras/Assets/f4b460a0-ad09-4d8f-87b2-d36d562cc018/Derivates/6aa5c36d-8fe9-44e1-be76-d1cef77dc011.jpg)
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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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