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.

Nutriscore Rating: 59/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 8

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

Directions

Step 1

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.

Step 2

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.

Step 3

In another large bowl, whisk together the vegetable oil, granulated sugar, and brown sugar until well combined.

Step 4

Add the eggs, one at a time, whisking after each addition until the mixture is smooth and creamy.

Step 5

Stir in the grated carrots, orange zest, and rosewater until evenly mixed.

Step 6

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.

Step 7

Gently fold in the chopped pistachios for added texture and flavor.

Step 8

Pour the batter into the prepared cake pan and smooth the top with a spatula.

Step 9

Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center of the cake comes out clean.

Step 10

Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Step 11

To prepare the yogurt glaze, whisk together the plain yogurt, powdered sugar, and lemon juice in a small bowl until smooth.

Step 12

Once the cake has cooled completely, drizzle the yogurt glaze over the top, letting it run down the sides for a rustic finish.

Step 13

Optionally, garnish the cake with additional chopped pistachios or a light dusting of powdered sugar before serving.

Nutrition Facts

Serving size	1305.4 grams (1305.4g)

Amount per serving	% Daily Value*
Calories	3529

Total Fat 148.80g	191%
Saturated Fat 24.80g	124%
Polyunsaturated Fat 68.30g
Cholesterol 570mg	190%
Sodium 2642mg	115%
Total Carbohydrate 511.10g	186%
Dietary Fiber 22.10g	79%
Total Sugars 327.40g
Protein 64.10g	128%

Vitamin D 219IU	1095%
Calcium 699mg	54%
Iron 17mg	97%
Potassium 2115mg	45%

*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.

Source of Calories

Fat: 36.8%

Protein: 7.0%

Carbs: 56.2%