Ingredients for Middle Eastern Carrot Cake
- White Flour
- Sugar
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 2 teaspoons baking soda
- Cinnamon
- Nutmeg
- Ginger
- 1 cup vegetable oil
- 4 large eggs
- Hot Water
- Carrot
- 1 cup chopped walnuts (optional)
- Powdered sugar for dusting
- Marzipan
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How to Make Middle Eastern Carrot Cake
- Preheat oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.
- In a large bowl, whisk together 2 cups all-purpose flour, 2 teaspoons baking soda, 1 teaspoon baking powder, 1 teaspoon ground cinnamon, 1/2 teaspoon ground cardamom, 1/4 teaspoon ground ginger, 1/2 teaspoon ground cloves, and 1/2 teaspoon salt.
- In a separate bowl, whisk together 1 cup vegetable oil, 4 large eggs, 1 cup water, and 2 cups grated carrots (about 4 medium carrots).
- Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Be careful not to overmix.
- Stir in 1 cup chopped walnuts (optional).
- Pour batter into the prepared pan and spread evenly.
- Bake for 45-50 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
- Dust with powdered sugar and decorate with marzipan carrots, if desired.
Nutrition Information (Approximate per serving)
Sodium
18 g
Sugar
154g
Fat
18g
Carbs
19g
