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Carrot, Coconut and Pistachio Cardamon Cake with Coconut Cream Cheese Icing

Carrot, Coconut and Pistachio Cardamon Cake with Coconut Cream Cheese Icing

Carrot, Coconut and Pistachio Cardamon Cake with Coconut Cream Cheese Icing

Coconut, pistachios, and warming cardamom take this familiar favourite to a whole new level. The addition of coconut oil makes for a deliciously moist cake that will have you sneaking back for an extra slice.

Prep: 15 mins
Cook Time: 45 mins
Serves: 20cm cake


Preheat the oven to 170°C.

Line the base of a 20cm round tin with baking paper and grease or spray with baking oil.

Sift the flour, baking powder, baking soda, cinnamon, cardamom and nutmeg into a bowl. In a separate bowl, whisk together the sugar and eggs until well combined, then add the vanilla extract and coconut oil. Fold through the dry ingredients to combine, followed by the carrots, coconut, and pistachios.

Spoon into the prepared tin, smooth the top, and bake for 45-50 minutes, or until a skewer inserted in the centre comes out clean. Allow to cool completely before icing.

Using an electric beater, beat the butter and cream cheese until smooth and creamy. On a low speed, add the coconut milk, icing sugar and cardamom and beat for a further two minutes. If the icing is too thick, add a little extra coconut milk. If it’s still a little wet, add a touch more icing sugar.

Toast the coconut chips at 180°C for 2-3 minutes until golden, then set aside to cool. Using a sharp knife, cut the cooled cake in half horizontally and spread about 1/3 of the icing over the base layer. Carefully replace the top half and cover the cake with the remaining icing. Press in the coconut chips and refrigerate for 30 minutes before slicing, so the icing has time to set. Scatter with the pistachios and pomegranate arils, if using.

Store in the fridge.


1½ cups plain flour
1½ tsp baking powder
1½ tsp baking soda
1½ tsp ground cinnamon
1½ tsp ground cardamom
¼ tsp grated nutmeg
1 cup caster sugar
4 large eggs
1 tsp vanilla extract
1 cup coconut oil, melted (or use sunflower oil)
2 cups grated carrot (approx. 2 medium carrots)
½ cup desiccated coconut
¾ cup shelled pistachios, roughly chopped

For the coconut cream cheese icing:
50g Lewis Road Creamery lightly salted butter, softened
100g Il Casaro cream cheese
½ cup coconut milk (use the top solid layer from a tin of Trade Aid coconut milk)
2½ cups icing sugar
¼ tsp ground cardamom

To serve:
1 cup coconut chips or threads
¼ cup pistachios
2 Tbsp pomegranate arils (optional)

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