Carrot, pistachio and coconut cake recipe
Sabrina Ghayour's nutty, spiced, and gluten-free carrot cake is a hit with her Supper Club guests. And you don't even need to buy gluten-free flour for it!
Ingredients
- 200 g ground almonds
- 100 g dessicated coconut
- 3 large free-range eggs
- 200 g golden caster sugar
- 2 tsp best-quality vanilla extract
- 2 large carrots, peeled and coarsely grated
- 150 g pistachio nuts, roughly chopped (into chunky pieces ideally)
- 2 tsp cinnamon
- 150 g melted unsalted butter
- 1 handful golden raisins
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