Carrot Pistachio Coconut Cake Recipe
A vegetarian Indian recipe with carrots (gajjar) - finely grated, whole eggs, canola oil - or any flavorless oil. Ready in 50 min, serves 6.
Curated byAarav Mehta🇮🇳
Instructions
19 steps- 1
To begin making the Carrot Pistachio Coconut Cake recipe, preheat your oven at 180 degree C for 10 minutes
fresh coconut - toasted and shredded(40 grams) - 2
Prepare either two 9 inch round pans or one 10 inch bundt pan by coating with butter/oil and dusting with flour
- 3
Now peel and finely grate the carrots and keep them aside
carrots (gajjar) - finely grated(250 grams) - 4
Chop pistachios coarsely
pistachios - roughly chopped(40 grams) - 5
Do not make them super fine
- 6
Slightly toast the shredded coconut over medium flame for about 2-3 minutes
fresh coconut - toasted and shredded(40 grams) - 7
Do not brown them
- 8
We just need to bring out crunchiness of coconut
fresh coconut - toasted and shredded(40 grams) - 9
With the help of hand mixer, beat all the 4 eggs until they are frothy
whole eggs(4) - 10
Slowly, add sugar and continue beating till the mixture doubles in volume and looks pale yellow (about 4 minutes)
sugar - granulated(290 grams) - 11
Now add oil in the above mixture and then beat in the vanilla extract
teaspoons vanilla extract(2) - 12
Mix it properly
- 13
Whisk together the flour, baking soda, baking powder, salt, and ground cinnamon in a bowl
baking soda(1 teaspoon)-/2 teaspoons baking powder(1)salt(1/2 teaspoon)-/2 teaspoons cinnamon powder (dalchini)(1) - 14
Add the flour mixture in the egg-sugar mixture and beat just until incorporated
sugar - granulated(290 grams) - 15
Finally, fold in the grated carrots, chopped pistachios and toasted coconut gently in the above batter
carrots (gajjar) - finely grated(250 grams)pistachios - roughly chopped(40 grams)fresh coconut - toasted and shredded(40 grams) - 16
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
- 17
If using bundt pan, the time to bake will increase to about 30-35 minutes
- 18
Remove from oven and let cool on a wire rackAfter about 5 to 10 minutes invert the cakes onto the wire rack and let it cool completely
- 19
Serve Carrot Pistachio Coconut Cake along with Espresso Coffee and Cucumber Sandwich with Yogurt and Dill Spread Recipe for your tea break
fresh coconut - toasted and shredded(40 grams)
Rate this recipe
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Carrot Pistachio Coconut Cake Recipe
A vegetarian Indian recipe with carrots (gajjar) - finely grated, whole eggs, canola oil - or any flavorless oil. Ready in 50 min, serves 6.
Curated byAarav Mehta🇮🇳
Estimated Nutrition Highlights
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Directions
19 steps- 1
To begin making the Carrot Pistachio Coconut Cake recipe, preheat your oven at 180 degree C for 10 minutes
fresh coconut - toasted and shredded(40 grams) - 2
Prepare either two 9 inch round pans or one 10 inch bundt pan by coating with butter/oil and dusting with flour
- 3
Now peel and finely grate the carrots and keep them aside
carrots (gajjar) - finely grated(250 grams) - 4
Chop pistachios coarsely
pistachios - roughly chopped(40 grams) - 5
Do not make them super fine
- 6
Slightly toast the shredded coconut over medium flame for about 2-3 minutes
fresh coconut - toasted and shredded(40 grams) - 7
Do not brown them
- 8
We just need to bring out crunchiness of coconut
fresh coconut - toasted and shredded(40 grams) - 9
With the help of hand mixer, beat all the 4 eggs until they are frothy
whole eggs(4) - 10
Slowly, add sugar and continue beating till the mixture doubles in volume and looks pale yellow (about 4 minutes)
sugar - granulated(290 grams) - 11
Now add oil in the above mixture and then beat in the vanilla extract
teaspoons vanilla extract(2) - 12
Mix it properly
- 13
Whisk together the flour, baking soda, baking powder, salt, and ground cinnamon in a bowl
baking soda(1 teaspoon)-/2 teaspoons baking powder(1)salt(1/2 teaspoon)-/2 teaspoons cinnamon powder (dalchini)(1) - 14
Add the flour mixture in the egg-sugar mixture and beat just until incorporated
sugar - granulated(290 grams) - 15
Finally, fold in the grated carrots, chopped pistachios and toasted coconut gently in the above batter
carrots (gajjar) - finely grated(250 grams)pistachios - roughly chopped(40 grams)fresh coconut - toasted and shredded(40 grams) - 16
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
- 17
If using bundt pan, the time to bake will increase to about 30-35 minutes
- 18
Remove from oven and let cool on a wire rackAfter about 5 to 10 minutes invert the cakes onto the wire rack and let it cool completely
- 19
Serve Carrot Pistachio Coconut Cake along with Espresso Coffee and Cucumber Sandwich with Yogurt and Dill Spread Recipe for your tea break
fresh coconut - toasted and shredded(40 grams)
Rate this recipe
