by Taste of Beirut
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Photo by Taste of Beirut
Taste of Beirut's Notes:
3 cups grated carrots Ask a question about this ingredient
2 cups flour Ask a question about this ingredient
1/2 cup almond flour Ask a question about this ingredient
1 1/2 cup white sugar Ask a question about this ingredient
1/2 cup grape molasses Ask a question about this ingredient
2 teaspoons baking soda Ask a question about this ingredient
2 teaspoons baking powder Ask a question about this ingredient
1/2 teaspoon salt Ask a question about this ingredient
2 teaspoons ground cinnamon Ask a question about this ingredient
1/2 teaspoon ground nutmeg Ask a question about this ingredient
1 1/4 cup vegetable oil Ask a question about this ingredient
4 pieces large eggs Ask a question about this ingredient
1 teaspoon vanilla extract Ask a question about this ingredient
2 tablespoons orange rind Ask a question about this ingredient
2 cups pistachios Ask a question about this ingredient
1/2 cup grated coconut Ask a question about this ingredient
1/2 cup raisins Ask a question about this ingredient
14 ounces cream cheese spread Ask a question about this ingredient
2 cups powdered sugar Ask a question about this ingredient
8 ounces unsalted butter Ask a question about this ingredient
2 teaspoons orange blossom water Ask a question about this ingredient
Place the dry ingredients in mixer bowl and mix to combine well (flour, almond flour, spices, baking soda and powder).
Ask a question about this stepIn another bowl, place eggs, sugar, molasses, vanilla and oil and mix well to combine.
Ask a question about this stepAdd to the wet ingredients the dry ingredients and mix well then the carrots and nuts and raisins, previously drained.
Ask a question about this stepPour the batter into a pan lined with parchment paper.
Ask a question about this stepBake at 350F for about 40 minutes or until a toothpick inserted in the cake comes out clean.
Ask a question about this stepMake 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.
Ask a question about this stepFrost the cake, decorate with chopped pistachios and refrigerate to set the frosting before serving.
Ask a question about this stepGrape molasses is a very ancient product that has been used all over the mediterranean as a substitute for sugar; in Lebanese villages, grape molasses is made from sweet grapes; villagers go to the village press and the grapes are placed in big vats, the juice is extracted and then cooked with lime for a few hours until it is thick and syrupy. Grape molasses can be a blond caramel color or a brown color. Currently I find it at the middle-eastern store, but it can be found at Greek stores where it is called petimezi; it comes either from Lebanon, Greece or Turkey. It is also sold online through Amazon and from individual ethnic grocers.
Grape molasses is sweet, unlike pomegranate molasses which is made from sour pomegranates and is sour tasting. So the two cannot be interchanged. The best thing to replace it with is another sweet molasses, such as apple cider or date, or dark honey.
This looks and sounds amazing. I love the use of pistachios and orange blossom water - not at all your typical carrot cake!
This is gorgeous, and the flavors sound amazing. Can I request one for my next birthday? ;)
Lovely photo and recipe -- but please tell me something about grape molasses! I have cooked with pomegranate molasses, but not grape. What is it and where would I find it? Thank you!