Moroccan Spiced Carrot Cake with Labneh Icing

Yield: 10-12 servings

Ingredients

Carrot Cake 

  • 1 cup granulated sugar
  • 1 cup brown sugar
  • 1¼ cups vegetable oil
  • 4 large eggs
  • 1½ tsp vanilla extract
  • 2 cups all-purpose flour
  • 2 tsp baking powder
  • 2 tsp baking soda
  • ½ tsp salt
  • 1½ tsp ground cinnamon
  • ½ tsp cardamom
  • 3 cups grated carrots
  • Zest of 1 orange
  • ½ cup chopped pistachios (optional)

Icing 

  • ½ cup butter, room temperature
  • 2 cups Khaas Labneh
  • 2 cups powdered sugar
  • Orange zest
  • Chopped pistachios for garnish (optional)

Directions

  1. Preheat oven to 350°F.
  2. Grease and flour a 9 x 9-inch spring form pan.
  3. In a large mixing bowl combine sugars, vegetable oil, eggs, and vanilla extract. Using a hand mixer, blend until smooth.
  4. In a separate bowl, whisk together the flour, baking powder, baking soda, salt, ground cinnamon, and cardamon.
  5. Gradually add the dry ingredients to the wet mixture and, using the hand beaters, blend until just combined.
  6. Fold in the carrots, orange zest and pistachios, if desired.
  7. Pour the batter into the prepared baking pan and spread it evenly.
  8. Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the centre comes out clean.
  9. Remove the cake from the oven and let it cool in the pan for about 10 minutes. Then transfer it to a wire rack to cool completely.

For the Labneh Icing:

  1. In a small mixing bowl, beat the butter until smooth.  Add the labneh, powdered sugar and orange zest. Mix until smooth and well incorporated.

Assembly:

  1. Once the carrot cake has cooled, spread the labneh icing evenly over the top of the cake.
  2. Garnish with additional orange zest and chopped pistachios. Chill 30 minutes before serving.
  3. Slice and serve your Moroccan-inspired carrot cake with labneh icing. Enjoy the delightful blend of flavours and spices!
Go back to recipes