There's a little more to this cake than carrot and pistachio, if truth be told.
Adapted from Sabrina Ghayour's Persian carrot cake recipe, this version has been adjusted for vegans and has less sugar than usual. It features a cocktail of ingredients and flavours including orange, rosewater, spices and coconut, making it an exciting and exotic take on the carrot cake. And it's gluten free.
It may seem like too overwhelming a flavour profile, but throw all these ingredients into a bowl together and they work. I added a bit of orange juice, which gives the cake a moistness and a light, citrusy sweetness. The pistachios, which pair well with almond and vanilla, lend texture and crunch, while the addition of carrots makes this feel like a healthier dessert.
Whip up some coconut cream with a bit of rosewater for the topping and you're ready to go. Perfect after dinner but I have to say I rather enjoy this as an afternoon snack with a cup of tea. It tastes like summer.
3 tbsp ground flaxseed or psyllium husk, mixed with 9 tbsp water
1/2 cup brown sugar or coconut sugar ( if you like it sweeter add more)
2 tsp vanilla extract
200g almond meal (ground almonds)
100g shredded coconut
2 tsp ground cinnamon
1 tsp ground cardamom
120g unsalted vegan butter, melted ( I prefer Miyoko's Creamery)
2 medium carrots, grated
100g crushed unsalted pistachios
Juice of 1 large orange