Middle Eastern Carrot and Orange Cake

I’ve had this recipe for about ten years now and it was passed on from a very dear friend in Oman where I grew up and learnt about middle eastern favours like tahini and pomegranate molasses. This recipe is moist and decadent and, although it’s a nostalgic favourite of mine, I can’t wait for everyone everywhere to try and it and love it as much as I do. Carrot cake is a timeless classic but the aromatic spices and the freshness of orange just gives the old classic a surprising wow factor! Pair with your favourite cream cheese frosting recipe! 

INGREDIENTS

  • 75g tahini

  • 125ml sunflower oil

  • 3 tbsp pomegranate syrup or treacle

  • Zest of 3 oranges, and 100ml juice

  • 225g light soft brown sugar

  • 3 large eggs, separated

  • 200g carrot, grated finely

  • 100g chopped pistachios

  • 175g plain flour

  • 2½ level tsp baking powder

  • 2 level tsp ground cinnamon

  • ½ level tsp ground cloves

  • ½ level tsp nutmeg


DIRECTIONS

  1. Heat the oven to 180℃ (160℃ fan-assisted).

  2. Butter three 20cm round Victoria sponge tins and line the base of each with a disc of non-stick baking parchment.

  3. In a large mixing bowl, whisk together the tahini, oil, syrup, orange zest and brown sugar until smooth.

  4. Beat in one whole egg plus two yolks (reserving the whites) until combined, then stir in the grated carrot, pistachios and juice.

  5. Sift the flour, baking powder and spices together, then stir them through the mixture.

  6. Whisk the egg whites until white and fluffy, then fold through the mixture.

  7. Divide the mixture between the tins and bake for 25-30 minutes or until a toothpick inserted comes out clean.

  8. Remove from the oven, leave to cool in the tins, then layer with cream cheese frosting.


Recipe by Renuka George

Renuka is married to Sparkie and they have two beautiful children, Tobias and Selah. She is on team at Kingdomcity.

Kingdomcity Team