Middle Eastern Carrot Cake




1-1/2 cup flour
1-1/2 cup sugar
1 tsp. baking powder
1 tsp. salt
1/2 tsp. baking soda
1/2 tsp. cinnamon
1/2 tsp. nutmeg
1/2 tsp. ginger
3/4 cup cooking oil
3 eggs
3 tsp. hot water
1 cup cooked, mashed carrots
1/2 cup walnuts
Powdered sugar
Marzipan carrots (optional)


Mix dry ingredients together in order given. Add cooking oil, eggs, water, and carrots; stir until well-blended. (Use a wooden spoon—it’s easier.) Add walnuts. Pour batter into ungreased cake or tube pan. Bake at 350 F. for 45 minutes or until tested done. Dust with powdered sugar and decorate with marzipan carrots, if desired. Makes 8 to 10 servings.

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