Description
A delightful blend of grated carrots, dried apricots, and ground almonds topped with fragrant rose cream, perfect for special occasions.
Ingredients
- Grated Carrots: 200 g (1 ¾ cups)
- Dried Apricots: 120 g (1 cup)
- Ground Almonds: 100 g (¾ cup)
- All-Purpose Flour: 190 g (1 ½ cups)
- Baking Powder: 1 tsp
- Baking Soda: ½ tsp
- Ground Cinnamon: ½ tsp
- Ground Cardamom: ¼ tsp
- Salt: ½ tsp
- Light Brown Sugar: 150 g (¾ cup, packed)
- Unsalted Butter: 100 g (½ cup)
- Eggs: 3 large
- Milk: 60 ml (¼ cup)
- Vanilla Extract: 1 tsp
Instructions
- Preheat your oven to 350°F (175°C).
- Grate the carrots and chop the dried apricots.
- In a medium bowl, whisk together the dry ingredients.
- In a large bowl, mix the wet ingredients until smooth.
- Fold in the grated carrots, chopped apricots, and ground almonds.
- Gradually stir in the dry ingredients until just combined.
- Pour the batter into a prepared cake tin and bake for 40–45 minutes.
- While the cake is baking, whip the heavy cream with powdered sugar and rose water.
- Once the cake has cooled, frost it with the rose cream.
Notes
- Overmixing can lead to a dense cake.
- Always preheat your oven for even baking.
- Use a kitchen scale for accurate measurements.
- Line your cake tin with parchment paper to prevent sticking.
- Let the cake cool completely before frosting.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: International
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 18g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 70mg
Keywords: Apricot Almond Carrot Cake, Rose Cream, Dessert, Baking, Special Occasions