Persian Carrot and Coconut Cake

Persian Carrot and Coconut Cake

4.6 87 ratings

Prep. 15min

Total 2 h 20min

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

Like what you see?

This recipe and more than 100 000 others are waiting for you!

Register for our 30 day free trial and discover the world of Cookidoo®. No strings attached.

Sign up for free More information

Also featured in

persian vegetarian 10 Recipes
UK and Ireland

You might also like...

Upside-down Gingerbread with Pears

1 h

Flourless Chocolate and Nut Torte (gluten free)

1 h 50min

Apricot Raspberry Cheesecake

5 h 30min

Naturally Sweet Apple and Date Cake (Gluten and Dairy Free)

1 h

Plum and Blackberry Upside-Down Cake

1 h

Courgette and Pine Nut Cake

50min

Almond Cauliflower Cream Soup with Herb Oil and Crispy Flatbread

45min

Avocado Lime Cheesecake (No Added Sugar)

2 h 30min

Lemon, Almond and Olive Oil Cake

5 h

Chocolate Beetroot Cake

2 h 20min

Almond Cake with White Chocolate Topping

2 h 50min

Apple Crumble Cake

1 h 10min