Carrot, Pistachio and Coconut Cake Recipe
Carrots are a great source of vitamin A, which is important for eye health.
This is vegetarian and gluten free recipe. Dish can be prepared in 90 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 17.
Carrot, Pistachio and Coconut Cake Recipe
Ingredients
Instructions
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Preheat the oven to 180°C (350°F) and grease a cake pan.
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In a large bowl, combine the grated carrots, pistachios, coconut flour, almond flour, baking powder, cinnamon, nutmeg, and salt.
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In a separate bowl, whisk together the eggs, coconut oil, honey, vanilla extract, and Greek yogurt.
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Gradually add the wet ingredients to the dry ingredients and mix until well combined.
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Pour the batter into the greased cake pan and smooth the top.
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Bake for 40 minutes or until a toothpick inserted into the center comes out clean.
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Remove the cake from the oven and let it cool in the pan for 10 minutes.
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Transfer the cake to a wire rack and let it cool completely.
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In a small bowl, mix together the cream cheese, powdered sugar, and lemon juice until smooth.
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Spread the cream cheese frosting over the cooled cake.
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Sprinkle the shredded coconut on top.
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Serve and enjoy!
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 350kcal
- % Daily Value *
- Total Fat 20g31%
- Total Carbohydrate 40g14%
- Sugars 25g
- Protein 5g10%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.
