Carrot, pistachio and coconut cake recipe
Sabrina Ghayour's nutty, spiced, and gluten-free carrot cake is a hit with her Supper Club guests. And you don't even need to buy gluten-free flour for it!
- 200g (7.1 oz) ground almonds
- 100g (3.5 oz) dessicated coconut
- 3 large free-range eggs
- 200g (7.1 oz) golden caster sugar
- 2 tsp best quality vanilla extract
- 2 large carrots, peeled and coarsely grated
- 150g (5.3 oz) pistachio nuts, roughly chopped (into chunky pieces ideally)
- 2 tsp cinnamon
- 150g (5.3 oz) melted unsalted butter
- 1 handful golden raisins
- Cuisine: English
- Recipe Type: Cake
- Difficulty: Easy
- Preparation Time: 10 mins
- Cooking Time: 60 mins
- Serves: 8
- 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. 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).
- In a mixing bowl, beat the eggs, sugar and vanilla essences together. Then add the ground almonds, coconut, cinnamon and stir before adding in the butter and giving the ingredients a thorough mix.
- 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).
- 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. I simply keep the cake on a plate covered with cling film and it lasts all week.
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