Carrot Pistachio Coconut Cake Recipe
This delightful Carrot Pistachio Coconut Cake brings together a medley of rich and earthy flavors that create a uniquely satisfying dessert. The warmth of cinnamon, the sweetness of carrots, and the crunch of pistachios and toasted coconut make each bite a true pleasure. Whether you’re preparing this cake for a special occasion or a cozy tea break, it’s bound to become a favorite among your loved ones. Let’s walk through the process to make this Indian-inspired cake that’s perfect for vegetarians and sure to please all palates.
Ingredients
| Ingredient | Amount |
|---|---|
| Carrots (Gajjar), finely grated | 250 grams |
| Whole Eggs | 4 |
| Canola Oil (or any flavorless oil) | 240 ml |
| Granulated Sugar | 290 grams |
| Vanilla Extract | 2 teaspoons |
| Vivatta Maida (All-purpose Flour) | 250 grams |
| Baking Soda | 1 teaspoon |
| Baking Powder | 1-1/2 teaspoons |
| Salt | 1/2 teaspoon |
| Pistachios, roughly chopped | 40 grams |
| Cinnamon Powder (Dalchini) | 1-1/2 teaspoons |
| Fresh Coconut, toasted and shredded | 40 grams |
Preparation Time
20 minutes
Cooking Time
30 minutes
Total Time
50 minutes
Servings
6 servings
Cuisine
Indian
Course
Dessert
Diet
Vegetarian
Instructions
-
Preheat the Oven:
Begin by preheating your oven to 180°C (350°F) for about 10 minutes. This ensures that the cake bakes evenly and beautifully. -
Prepare Your Pans:
Grease two 9-inch round cake pans or one 10-inch bundt pan with butter or oil. Dust the greased pans with a light coating of flour to ensure the cake comes out smoothly after baking. -
Grate the Carrots and Chop the Pistachios:
Peel and finely grate the carrots. Set them aside. Roughly chop the pistachios into smaller pieces, making sure not to overdo it—you want them to retain some texture in the cake. -
Toast the Coconut:
In a medium pan, toast the shredded coconut over a medium flame for about 2-3 minutes. Stir frequently to avoid browning, as the goal is simply to bring out the crunchiness of the coconut. -
Beat the Eggs:
Using a hand mixer, beat the 4 eggs in a large bowl until they become frothy and light. -
Add Sugar and Beat:
Gradually add the granulated sugar to the eggs while continuing to beat. Keep mixing for about 4 minutes or until the mixture doubles in volume and takes on a pale yellow hue. -
Incorporate the Wet Ingredients:
Add the oil to the egg-sugar mixture and beat well. Follow this by adding the vanilla extract, ensuring it’s fully incorporated into the batter. -
Mix the Dry Ingredients:
In a separate bowl, whisk together the flour (Vivatta Maida), baking soda, baking powder, salt, and cinnamon powder. This dry mixture will help ensure the even distribution of the leavening agents and spices throughout the cake. -
Combine Wet and Dry Mixtures:
Gradually add the dry flour mixture into the wet egg-sugar mixture. Use a hand mixer or spatula to beat just until combined. Avoid overmixing. -
Fold in the Grated Carrots, Pistachios, and Coconut:
Gently fold in the grated carrots, chopped pistachios, and toasted coconut into the batter. Be sure to mix them in evenly without overworking the batter. -
Bake the Cake:
- If you’re using two 9-inch round cake pans, divide the batter evenly between the pans. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- If you’re using a bundt pan, the baking time will be slightly longer, around 30-35 minutes. Keep an eye on it and test for doneness with a toothpick.
-
Cool the Cake:
Once baked, remove the cakes from the oven and allow them to cool in the pans for about 5-10 minutes. After this initial cooling time, invert the cakes onto a wire rack to cool completely. -
Serve and Enjoy:
Once fully cooled, your Carrot Pistachio Coconut Cake is ready to be served. Pair it with a hot cup of Espresso Coffee and a refreshing Cucumber Sandwich with Yogurt and Dill Spread for an extra touch to your tea break.
This moist, flavorful Carrot Pistachio Coconut Cake is an absolute treat, combining the natural sweetness of carrots, the richness of pistachios, and the fragrant warmth of cinnamon. It’s an ideal dessert for any occasion, offering a delicious and satisfying bite every time. Whether served at a party or as a delightful snack with tea, this cake is bound to impress!
