Carrot, Pistachio, And Coconut Cake With Rose-Scented Cream

• 3 large eggs
• 1 cup sugar
• 2 teaspoons vanilla extract
• 1 13/16 cups ground almonds
• 1 1/4 cups grated coconut
• 2 teaspoons ground cinnamon
• 5/8 cup butter softened
• 2 carrots peeled and grated
• 13/16 cup pistachios crushed plus a few more for garnish
• powdered sugar for garnish
• 1 1/4 cups heavy whipping cream
• 2 tablespoons powdered sugar
• 3 drops rose water

1. Grease a 22 centimeter round cake pan and line with aluminum foil. Set aside.
2. Preheat the oven to 160 degrees Celsius.
3. In a large bowl, beat together the eggs with the sugar and vanilla extract.
4. Incorporate the ground almonds, grated coconut, and cinnamon.
5. Add in the butter and mix well.
6. Then mix in the carrots and pistachios.
7. Pour the batter into the prepared cake pan and bake 1 hour. Check at 40 minutes to make sure the top is not browning too quickly. If that happens, grease a piece of aluminum foil and place it grease-side down on top of the cake.
8. Let the cake sit at least 4 hours before eating it.
9. Separately, whisk the heavy whipping cream into soft peaks. Add the powdered sugar and rose water and continue whisking into stiff peaks.
10. Serve the cake garnished with powdered sugar and pistachios on top and the rose-scented cream on the side.

eggs, sugar, vanilla, ground almonds, grated coconut, ground cinnamon, butter, carrots, pistachios, powdered sugar, heavy whipping cream, powdered sugar, water

Taken from www.yummly.com/recipe/Carrot_-Pistachio_-and-Coconut-Cake-with-Rose-Scented-Cream-626887 (may not work)