Carrot, pistachio and coconut cake recipe

Name: Carrot, pistachio and coconut cake recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 200 g (7.1oz) ground almonds; 100 g (3.5oz) dessicated coconut; 3 large free-range eggs; 200 g (7.1oz) golden caster sugar; 2 tsp best quality vanilla extract; 2 large carrots, peeled and coarsely grated; 150 g (5.3oz) pistachio nuts, roughly chopped (into chunky pieces ideally); 2 tsp cinnamon; 150 g (5.3oz) melted unsalted butter; 1 handful golden raisins

Servings: persons

1
Preheat the oven to 160C/140C fan and line a 24cm spring mounted cake tin with greaseproof paper (enough to cover base and also sides) to prevent the cake from sticking.
2
You won't need to grease the tin or the paper as the oils from the nuts and butter from the mix prevent the cake sticking (tried and tested).
3
In a mixing bowl, beat the eggs, sugar and vanilla essences together.
4
Then add the ground almonds, coconut, cinnamon and stir before adding in the butter and giving the ingredients a thorough mix.
5
Add the grated carrots, pistachios and raisins and mix again until all ingredients are evenly incorporated and then gently pour (or spoon) the mixture into your cake tin or vessel of choice and bake for an hour (checking at 40 mins to ensure its cooking evenly).
6
Once done, allow to cool overnight if you can wait; the cake comes out much moister than it will be once cooled so the best result really does come with overnight cooling.
7
I simply keep the cake on a plate covered with cling film and it lasts all week.

893

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 200 g (7.1oz) ground almonds, 100 g (3.5oz) dessicated coconut, 3 large free-range eggs, 200 g (7.1oz) golden caster sugar, and more.

Yes, Carrot, pistachio and coconut cake recipe falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!