Author Notes: A carrot cake I made for my dad’s 80th birthday; the recipe got plenty of requests and has one secret ingredient: grape molasses —Taste of Beirut
Serves: 16
Ingredients
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3
cups grated carrots
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2
cups flour
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1/2
cup almond flour
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1 1/2
cups white sugar
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1/2
cup grape molasses
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2
teaspoons baking soda
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2
teaspoons baking powder
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1/2
teaspoon salt
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2
teaspoons ground cinnamon
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1/2
teaspoon ground nutmeg
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1 1/4
cups vegetable oil
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4
pieces large eggs
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1
teaspoon vanilla extract
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2
tablespoons orange rind
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2
cups pistachios
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1/2
cup grated coconut
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1/2
cup raisins
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14
ounces cream cheese spread
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2
cups powdered sugar
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8
ounces unsalted butter
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2
teaspoons orange blossom water
Directions
- Place the dry ingredients in mixer bowl and mix to combine well (flour, almond flour, spices, baking soda and powder).
- In another bowl, place eggs, sugar, molasses, vanilla and oil and mix well to combine.
- Add to the wet ingredients the dry ingredients and mix well then the carrots and nuts and raisins, previously drained.
- Pour the batter into a pan lined with parchment paper.
- Bake at 350F for about 40 minutes or until a toothpick inserted in the cake comes out clean.
- Make the frosting while the cake is cooling by mixing the butter and cream cheese and gradually adding some sugar and the orange blossom water till creamy and smooth.
- Frost the cake, decorate with chopped pistachios and refrigerate to set the frosting before serving.