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Persian Carrot and Coconut Cake
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- 150 g unsalted butter, soft, cut in pieces, plus extra for greasing
- 100 g pistachio nuts, unsalted, shelled
- 220 g carrots, cut in pieces
- 200 g sugar
- 4 medium eggs
- 1 tsp natural vanilla extract
- 200 g almond flour
- 100 g desiccated coconut
- 300 g double cream
- 30 g sugar
- 2 - 3 Tbsp rose water, to taste
- per 1 slice
- 2081 kJ / 497 kcal
- 9 g
- 24 g
- 40 g
- 5 g
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