Photo: David Holifield
Carrot, pistachio and coconut cake recipe
10 ingredients
10 min + 1 hr
8 people
openrecipes
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!
Estimated Nutrition (whole recipe, rough)
783
Calories
16g
Protein
58g
Fat
56g
Carbs
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Coconut | 1/2 cup shredded (40g) | 283 |
| Pistachio | 1 oz (28g / ~49 kernels) | 159 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Grape | 1/2 cup (76g) | 62 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Carrot | 1 medium (61g) | 25 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Almond | 1 almond (1.2g) | 7 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 200 ground almonds
- g dessicated coconut
- 100 large free-range eggs
- g golden caster sugar
- 3 best quality vanilla extract
- 200 large carrots, peeled and coarsely grated
- g pistachio nuts, roughly chopped (into chunky pieces ideally)
- 2 cinnamon
- tsp melted unsalted butter
- 2 golden raisins
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By lovefood ·
Recipe sourced from
openrecipes