Carrot, Pistachio and Coconut Cake
- 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
- This recipe is vegetarian
- This recipe is gluten-free (some ingredients require gluten-free brands)
- Produce
- Almonds, ground (200 g)
- Carrots, large (2)
- Coconut, dessicated (100 g)
- Golden raisins (1 handful)
- Pistachio nuts (150 g)
- Cooking & Baking
- Cinnamon (2 tsp)
Golden caster sugar (200 g)- Vanilla extract, best quality (2 tsp)
- Dairy
- Butter, unsalted (150 g)
- Refrigerated
- Eggs, large free-range (3)
Preparation
Read recipe preparation on lovefood.com
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Recipe Stats
Published May 16, 2012 (9 months ago).
73 people saved this recipe.
