Persian Carrot Cake

Persian Carrot Cake

This is my healthy recreation of an amazing cake that I tried  last year, but with a Persian twist!  It took me a couple of attempts but I’m over the moon with the result. This is lovely for an occasional treat or a celebration cake. It’s low in sugar and tastes absolutely delicious.

The topping is optional but I think its lovely to do if you are making it for a special occasion.

Do make sure to use level measures of measuring spoons for a perfectly turned out cake.

Gluten Free, Dairy Free Option.

Makes one 9 inch/23cm square cake (12 portions)

Persian Carrot Cake

20 minutes + 50 minutes cooking time Easy

Ingredients

3 organic medium free range eggs
2 tablespoons raw 100% maple syrup
200g ground almonds
100g desicated coconut
150g unsalted grass fed butter OR 10 tablespoons (150ml) coconut oil
250g carrot (approximately 3 large ones) roughly grated
100g pistachios, very coarsely chopped
1/2 teaspoon bicarbonate of soda
1 tablespoon ground cinnamon
1/4 teaspoon grated nutmeg
1-2 teaspoons vanilla powder (I use one by bulletproof)
1/2 teaspoon sea salt flakes
50g sultanas (optional)

Toppings (optional)

2 tablespoons raw honey
50g pistachios, chopped
1 tablespoon edible rose petals, finely chopped

  1. Preheat the oven to 170/Fan 150 (GM 4) and Line a 9 inch/23cm square tin with baking parchment (bottom and sides)
  2. Lightly beat the eggs, maple syrup and melted butter in a mixing bowl. Do ensure the butter is not too warm. I gently melt mine in a glass bowl over a pan of boiling water and let it cool down slightly before adding the maple syrup and eggs
  3. Gradually add the cinnamon, nutmeg, vanilla, salt, bicarbonate of soda, ground almonds and coconut and mix together thoroughly
  4. Add the carrot and pistachios and mix in thoroughly. At this point the mixture will seem quite thick however this is perfect
  5. Spoon the mix into the cake tin, gently pushing it into the corners and spread it out evenly across the tin and place in the centre of the oven and cook for 50 minutes. After this time it should look a light golden brown on top and be very slightly springy to touch
  6. Place the tin on a wire rack and allow to cool completely. Once completely cooled (after about 3 hours) it can be removed from the tin and enjoyed as it is, or decorated. A lovely way to do this is to spread honey over the surface and then sprinkle the chopped pistachios and edible rose petals on top.
  7. Enjoy

+ If covered and kept in a cool dry place the cake will last for a few days. Personally I find it tastes best the day after it has been made

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