Spiced Carrot Pistachio Almond Cake
Ingredients
- 3 large eggs
- 200 g (7 oz) superfine sugar
- 2 teaspoons vanilla extract
- 200 g (7 oz) ground almonds
- 100 g (3 1/2 oz) desiccated coconut (dried, unsweetened)
- 2 teaspoons ground cinnamon
- 150 g (5 1/2 oz) unsalted butter, melted
- 2 large carrots, coarsely grated
- 100 g (3 1/2 oz) shelled pistachio nuts, roughly chopped
- confectioner’s sugar for dusting
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