Carrot, pistachio & coconut cake

I got the recipe for this cake from one of the magazines in a large stack of “inspiration magazines” that my mum had saved for Christmas holiday meal ideas.


I just couldn’t not get myself to try it. There aren’t too many ingredients and I managed to get everything from my local “ethnic” corner shop, Tesco ano Waitrose, though in this section of Sabrina Ghayour recipes in this magazine, she does suggest the online spices and special food ingredients website: which seems to have everything you could ever want.

Attempt of Sabrina Ghayour‘s cake

I was going to try an egg free version (using a common egg replacer such as vinegar and baking soda or yoghurt or silken tofu) but I wanted to see what the properties of the egg actually were in this recipe (binder or riser) and have a base to compare it to when I did try.


3 large eggs
200g/7oz golden caster sugar
2 tsp vanilla extract
200g/7oz ground almonds
100g/4oz desiccated coconut
2 tsp ground cinnamon
140g/5oz unsalted butter, melted
2 large carrots, coarsely grated
100g/4oz pistachios, roughly chopped or pulsed in a mini processor
icing sugar, for dusting
dried rose petals and ground pistachios (optional)
300ml/0.5pt double cream
2 tbsp icing sugar
a few drops of rose water

1. Heat oven to 160C/140C fan/gas 3. Line the base and sides of a 24cm springform cake tin with baking parchment

2. In a mixing bowl, beat the eggs, sugar and vanilla extract together. Add the ground almonds, coconut and cinnamon, and stir before adding the butter. Mix thoroughly, add the grated carrots and pistachios, then mix again until all ingredients are evenly combined. Pour the mixture into your cake tin and bake for 1hr, checking at 40 mins to ensure it’s cooking evenly.


3. Remove from the oven and allow to cool for at least 4hrs or overnight, as the cake will be more moist. I keep the cake on a plate covered with cling film and it lasts all week


4. Dust with a little icing sugar, then scatter with rose petals and pistachios, if you libke. Just before serving, tip the cream, icing sugar and rose water into a large mixing bowl and whisk to soft peaks. Serve a dollop alongside each slice of cake



UPDATE 10 October 2017 – I made the egg free, dairy free version of this for the office bakeoff and I won tastiest cake! I replaced the three eggs with 3 tbsp flax seeds ground and mixed with 7 and a half tbsp water, and the butter with vegan margarine. The only thing I did wrong is that it needed to be covered in the oven because it burnt quicker. Otherwise it was a huge hit, and tasted lovely. I didn’t make the cream to serve with it.


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