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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
- 3 cups grated carrots
- 2 cups flour
- 1/2 cup almond flour
- 1 1/2 cups white sugar
- 1/2 cup grape molasses
- 2 teaspoons baking soda
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1 1/4 cups vegetable oil
- 4 pieces large eggs
- 1 teaspoon vanilla extract
- 2 tablespoons orange rind
- 2 cups pistachios
- 1/2 cup grated coconut
- 1/2 cup raisins
- 14 ounces cream cheese spread
- 2 cups powdered sugar
- 8 ounces unsalted butter
- 2 teaspoons orange blossom water
- 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.
- This recipe was entered in the contest for Your Best Carrot Recipe