Carrot Pistachio Coconut Cake Recipe

Description:
This moist and flavorful Carrot Pistachio Coconut Cake is a delightful fusion of sweet carrots, crunchy pistachios, and toasted coconut flakes. Perfect for a dessert, lunchbox treat, or an afternoon snack, this cake delivers a wonderful balance of flavors and textures. The natural sweetness from the carrots is complemented by the earthy crunch of pistachios and the aromatic nuttiness of toasted coconut. Whether enjoyed on its own or paired with a scoop of vanilla ice cream, this cake will surely become a favorite.

Cuisine: Indian
Course: Dessert
Diet: Vegetarian

Ingredients:

Ingredient	Quantity
Carrots (Gajjar), finely grated	250 grams
Whole Eggs	4
Oil (flavorless)	240 ml
Sugar (granulated)	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

Cook Time: 30 minutes

Total Time: 50 minutes

Yield: 1 cake (serves 8-10 people)

Instructions:

Preheat the oven:
Begin by preheating your oven to 180°C (350°F) for about 10 minutes.
Prepare the pans:
Grease either two 9-inch round pans or one 10-inch bundt pan with butter or oil, then lightly dust them with flour to ensure the cake doesn’t stick.
Grate the carrots and prepare the nuts:
Peel and finely grate the carrots and set them aside. Roughly chop the pistachios, ensuring they are not too fine, as you want them to retain their texture in the cake. Next, toast the shredded coconut in a pan over medium flame for about 2-3 minutes. Be cautious not to brown the coconut; the goal is to bring out its crunchiness.
Beat the eggs and sugar:
Using a hand mixer, beat all four eggs until they become frothy. Gradually add the sugar while continuing to beat the mixture until it doubles in volume and takes on a pale yellow color (this should take about 4 minutes).
Add oil and vanilla extract:
Slowly incorporate the oil into the egg-sugar mixture, mixing it well. Follow this with the vanilla extract, ensuring everything is blended evenly.
Mix dry ingredients:
In a separate bowl, whisk together the Vivatta maida (all-purpose flour), baking soda, baking powder, salt, and ground cinnamon.
Combine wet and dry ingredients:
Gradually add the dry flour mixture to the egg-sugar-oil mixture. Beat gently just until the ingredients are incorporated. Be careful not to overmix at this stage.
Add 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 over-stirring.
Bake the cake:
If you’re using the two 9-inch round pans, divide the batter equally between the pans. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. If using a bundt pan, the baking time will increase to around 30-35 minutes. Always check with a toothpick or cake tester to confirm it is fully baked.
Cool the cake:
Remove the cake from the oven and place it on a wire rack to cool for about 5 to 10 minutes. After this, carefully invert the cakes onto the wire rack and allow them to cool completely.

Serving Suggestions:

Once cooled, serve this delicious Carrot Pistachio Coconut Cake alongside a hot cup of Espresso Coffee and refreshing Cucumber Sandwiches with Yogurt and Dill Spread for a perfect tea-time experience. The combination of rich flavors and textures makes it an excellent choice for any occasion.

Tips:

For added flavor: You can drizzle a little honey or maple syrup over the cake before serving.
Make it a layered cake: For a more indulgent version, you can frost the cake with cream cheese frosting or whipped cream.
Storage: This cake stays fresh for up to 3 days when stored in an airtight container at room temperature.

Enjoy this delectable cake that combines the goodness of carrots, pistachios, and coconut, offering a wholesome treat with every bite!