Carrot Pistachio Coconut Cake Recipe
Moist Carrot Cake with a perfect balance of cinnamon and crunchy pistachios and toasted coconut flakes.
Moist Carrot Cake with a perfect balance of cinnamon and crunchy pistachios and toasted coconut flakes. You can serve it as a desert, pack it for your kids lunch or just enjoy it with your afternoon cuppa. While carrots add moistness and sweetness to this cake, pistachios and coconut add wonderful texture making it wholesome and delicious. You can serve it with a scoop of ice cream, or just have it by itself.
If you like this recipe, you can also try other Cake recipe such as
- 250 grams Carrots (Gajjar) , finely grated
- 4 Whole Eggs
- 240 ml Oil , or any flavorless oil
- 290 grams Sugar , granulated
- 2 teaspoons Vanilla Extract
- 250 grams Vivatta Maida
- 1 teaspoon Baking soda
- 1-1/2 teaspoons Baking powder
- 1/2 teaspoon Salt
- 40 grams Pistachios , roughly chopped
- 1-1/2 teaspoons Cinnamon Powder (Dalchini)
- 40 grams Fresh coconut , toasted and shredded
How to make Carrot Pistachio Coconut Cake Recipe
To begin making the Carrot Pistachio Coconut Cake recipe, preheat your oven at 180 degree C for 10 minutes.
Prepare either two 9 inch round pans or one 10 inch bundt pan by coating with butter/oil and dusting with flour.
Now peel and finely grate the carrots and keep them aside. Chop pistachios coarsely. Do not make them super fine.
Slightly toast the shredded coconut over medium flame for about 2-3 minutes. Do not brown them. We just need to bring out crunchiness of coconut.
With the help of hand mixer, beat all the 4 eggs until they are frothy.
Slowly, add sugar and continue beating till the mixture doubles in volume and looks pale yellow (about 4 minutes).
Now add oil in the above mixture and then beat in the vanilla extract. Mix it properly. Whisk together the flour, baking soda, baking powder, salt, and ground cinnamon in a bowl.
Add the flour mixture in the egg-sugar mixture and beat just until incorporated. Finally, fold in the grated carrots, chopped pistachios and toasted coconut gently in the above batter.
If using 9 inch round pans, divide batter in the two pans equally and bake for 25-30 minutes or until toothpick inserted in the center comes out clean.
If using bundt pan, the time to bake will increase to about 30-35 minutes. Remove from oven and let cool on a wire rack
After about 5 to 10 minutes invert the cakes onto the wire rack and let it cool completely.
This cake keeps perfectly moist for 5-6 days in the fridge. Store it in a air-tight container.
Carrot Pistachio Coconut Cake Recipe is part of the Baking With Flour Contest