I posted a picture of this amazing Flourless Carrot Cake on my Instagram feed and people went crazy begging for the recipe…This super moist and beautifully exotic carrot cake combines carrots, pistashios, and coconut for a warm intense result.For those feeling truly exotic, replace the vanilla extract with 1/2 teaspoon rosewater.
Flourless Carrot Cake
3/4 cups sugar
2 teaspoons pure vanilla extract
1 cup ground hazelnuts
1/2 cup shredded coconut (unsweetened)
1 teaspoon cinnamon
good pinch of kosher salt
10 tablespoons unsalted butter or coconut oil, melted
2 large carrots, grated
1/2 cup (shelled) unsalted chopped pistachios (I use Persian pistachios)
Line a 9-inch springform pan with parcment paper and grease the sides slightly with canola or coconut oil. Preheat the oven 325.
Whisk together the eggs, sugar and vanilla. Stir in the hazelnuts, coconut, cinnamon and salt. Use a spatula to stir in the butter/oil, carrots, and pistachios. Stir until all is combined. Pour into the prepared pan and bake for 60 minutes until the cake is firm and the top is golden. Let the cake cool completely in the pan (be patient). Remove teh cake from the pan and enjoy!!!