Carrot, Pistachio, And Coconut Cake With Rose-Scented Cream Recipe

Name: Carrot, Pistachio, And Coconut Cake With Rose-Scented Cream
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 large eggs; 1 cup sugar; 2 teaspoons vanilla extract; 1 13/16 cups ground almonds; 1 1/4 cups grated coconut; 2 teaspoons ground cinnamon; 5/8 cup butter softened; 2 carrots peeled and grated; 13/16 cup pistachios crushed plus a few more for garnish; powdered sugar for garnish; 1 1/4 cups heavy whipping cream; 2 tablespoons powdered sugar; 3 drops rose water

Servings: persons

3 large eggs
1 cup sugar
2 teaspoons vanilla extract
1 13/16 cups ground almonds
1 1/4 cups grated coconut
2 teaspoons ground cinnamon
5/8 cup butter softened
2 carrots peeled and grated
13/16 cup pistachios crushed plus a few more for garnish
powdered sugar for garnish
1 1/4 cups heavy whipping cream
2 tablespoons powdered sugar
3 drops rose water

1
Grease a 22 centimeter round cake pan and line with aluminum foil. Set aside.
2
Preheat the oven to 160 degrees Celsius.
3
In a large bowl, beat together the eggs with the sugar and vanilla extract.
4
Incorporate the ground almonds, grated coconut, and cinnamon.
5
Add in the butter and mix well.
6
Then mix in the carrots and pistachios.
7
Pour the batter into the prepared cake pan and bake 1 hour. Check at 40 minutes to make sure the top is not browning too quickly. If that happens, grease a piece of aluminum foil and place it grease-side down on top of the cake.
8
Let the cake sit at least 4 hours before eating it.
9
Separately, whisk the heavy whipping cream into soft peaks. Add the powdered sugar and rose water and continue whisking into stiff peaks.
10
Serve the cake garnished with powdered sugar and pistachios on top and the rose-scented cream on the side.

1250

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 13 ingredients. The key ingredients include: 3 large eggs, 1 cup sugar, 2 teaspoons vanilla extract, 1 13/16 cups ground almonds, and more.

Yes, Carrot, Pistachio, And Coconut Cake With Rose-Scented Cream 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.

Carrot, Pistachio, And Coconut Cake With Rose-Scented Cream

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