Middle Eastern Carrot Cake
Elevate your dessert repertoire with this exquisite Middle Eastern Carrot Cake—a moist, warmly spiced treat infused with the irresistible flavors of cinnamon, cardamom, orange zest, and a touch of aromatic rosewater. This recipe takes the classic carrot cake to new heights by incorporating chopped pistachios for a delightful crunch and finishing it with a tangy yogurt-lemon glaze that perfectly balances the sweetness. Easy to prepare in under an hour, this elegant cake is perfect for gatherings, afternoon tea, or as a show-stopping finale to a meal. With its vibrant, exotic flavors and simple ingredients, this Middle Eastern-inspired carrot cake offers a unique twist on a beloved favorite, making it a must-try for adventurous bakers and dessert lovers alike.
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Recipe Information
Ingredients
- 200 grams All-purpose flour
- 2 teaspoons Baking powder
- 1 teaspoon Ground cinnamon
- 1 teaspoon Ground cardamom
- 0.5 teaspoons Salt
- 120 milliliters Vegetable oil
- 150 grams Granulated sugar
- 50 grams Brown sugar
- 3 large Eggs
- 250 grams Grated carrots
- 1 teaspoon Orange zest
- 1 teaspoon Rosewater
- 50 grams Chopped pistachios
- 200 grams Plain yogurt
- 100 grams Powdered sugar
- 1 tablespoon Lemon juice
Instructions
Preheat your oven to 180°C (356°F) and grease a 9-inch (23 cm) round cake pan. Line the bottom with parchment paper for easy removal.
In a large mixing bowl, combine the all-purpose flour, baking powder, ground cinnamon, ground cardamom, and salt. Whisk until evenly distributed and set aside.
In another large bowl, whisk together the vegetable oil, granulated sugar, and brown sugar until well combined.
Add the eggs, one at a time, whisking after each addition until the mixture is smooth and creamy.
Stir in the grated carrots, orange zest, and rosewater until evenly mixed.
Gradually fold the dry ingredients into the wet ingredients using a spatula, being careful not to overmix. Stop as soon as no streaks of flour remain.
Gently fold in the chopped pistachios for added texture and flavor.
Pour the batter into the prepared cake pan and smooth the top with a spatula.
Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
To prepare the yogurt glaze, whisk together the plain yogurt, powdered sugar, and lemon juice in a small bowl until smooth.
Once the cake has cooled completely, drizzle the yogurt glaze over the top, letting it run down the sides for a rustic finish.
Optionally, garnish the cake with additional chopped pistachios or a light dusting of powdered sugar before serving.
Nutrition Facts
Calories |
449 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 18.9 g | 24% | |
| Saturated Fat | 3.3 g | 16% | |
| Polyunsaturated Fat | 8.5 g | ||
| Cholesterol | 72 mg | 24% | |
| Sodium | 326 mg | 14% | |
| Total Carbohydrate | 63.8 g | 23% | |
| Dietary Fiber | 2.8 g | 10% | |
| Total Sugars | 40.8 g | ||
| Protein | 8.1 g | 16% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 92 mg | 7% | |
| Iron | 2.1 mg | 12% | |
| Potassium | 275 mg | 6% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
