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Persian Carrot and Coconut Cake

Persian Carrot and Coconut Cake
4.7 82 rating
Prep. 15 min
Total 2 h 20 min
12 slices
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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

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