Carrot Pistachio Coconut Cake Recipe

Name: Carrot Pistachio Coconut Cake Recipe
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 8
Cuisine: Indian
Ingredients: 250 g Carrot (250 grams Carrots (Gajjar) finely grated); 4 pieces Egg (4 Whole Eggs); 240 ml Vegetable Oil (240 ml Oil or any flavorless oil (vegetable oil used)); 290 g Granulated Sugar (290 grams Sugar granulated); 2 tsp Vanilla (2 teaspoons Vanilla Extract); 250 g All-Purpose Flour (250 grams Vivatta Maida); 1 tsp Bicarbonate of Soda (1 teaspoon Baking soda); 1 tsp Baking Powder (1-1/2 teaspoons Baking powder — up to 0.5); ½ tsp Table Salt (1/2 teaspoon Salt); 40 g Pistachios (40 grams Pistachios roughly chopped); 1 tsp Cinnamon (1-1/2 teaspoons Cinnamon Powder (Dalchini) — up to 0.5); 40 g Coconut (40 grams Fresh coconut toasted and shredded)

Carrot Pistachio Coconut Cake Recipe - Cake Recipes (Indian)

50 minIndian

Servings8

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Vegetarian
Dairy Free
Pescatarian
Halal

Steps

1To begin making the Carrot Pistachio Coconut Cake recipe, preheat your oven at 180 degree C for 10 minutes.
2Prepare either two 9 inch round pans or one 10 inch bundt pan by coating with butter/oil and dusting with flour.
3Now peel and finely grate the carrots and keep them aside. Chop pistachios coarsely. Do not make them super fine.
4Slightly 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.
5With the help of hand mixer, beat all the 4 eggs until they are frothy.
6Slowly, add sugar and continue beating till the mixture doubles in volume and looks pale yellow (about 4 minutes).
7Now 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.
8Add 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.
9If 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.
10If using bundt pan, the time to bake will increase to about 30-35 minutes. Remove from oven and let cool on a wire rack
11After about 5 to 10 minutes invert the cakes onto the wire rack and let it cool completely.
12Serve Carrot Pistachio Coconut Cake along with Espresso Coffee and Cucumber Sandwich with Yogurt and Dill Spread Recipe for your tea break.