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Persian Carrot and Coconut Cake

Persian Carrot and Coconut Cake recipe for the Thermomix TM6

Useful Items

Oven, baking paper, springform tin (Ø 24 cm), wire rack

Ingredients

Cake
  • 150 g unsalted butter, soft, cut in pieces, plus extra for greasing
  • 100 g pistachio nuts, unsalted, shelled
  • 220 g carrots, cut in pieces
  • 200 g sugar
  • 4 medium eggs
  • 1 tsp natural vanilla extract
  • 200 g almond flour
  • 100 g desiccated coconut
Rose cream
  • 300 g double cream
  • 30 g sugar
  • 2 - 3 Tbsp rose water, to taste

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Instructions

Cake
  • Preheat oven to 180°C. Grease and line a spring form tin (Ø 24 cm) then set aside.
  • Place pistachios in mixing bowl and chop 3 sec/speed 7. Remove 1 Tbsp chopped pistachios and set aside for garnish. Transfer remaining chopped pistachios to a bowl and set aside.
  • Place carrots in mixing bowl then chop 6 sec/speed 5. Transfer to bowl with chopped pistachios and set aside.
  • Place butter in mixing bowl then melt 2 min/100°C/speed 1. Transfer to a bowl and set aside.
  • Place sugar, eggs and vanilla extract in mixing bowl then mix 3 min/speed 4.
  • Add almond flour, desiccated coconut and reserved melted butter then mix 30 sec/speed 4.
  • Add reserved chopped carrots and pistachios then mix 10 sec/speed 4. Transfer to prepared tin and spread out using spatula. Bake for 45-50 minutes (180°C). Allow to cool in tin for 40 minutes. Remove cake from tin and cool on a wire rack (approx. 40 minutes). Meanwhile, clean mixing bowl.
Rose cream
  • Insert butterfly whisk. Place cream, sugar and rose water in mixing bowl then, without measuring cup, whip speed 3, without setting a time, until soft peaks form, watching carefully to avoid over-whipping. Remove butterfly whisk and transfer to a serving bowl. Serve cake with rose cream, garnished with reserved chopped pistachios.
View this recipe on Cookidoo

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