Rating: 4 stars
13 Ratings
  • 5 star values: 8
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 2
  • 1 star values: 1

A full tablespoon of the spice ras el hanout and a cup of dried fruit in the batter is what gives this carrot cake recipe its Moroccan-inspired flair.

Source: Better Homes and Gardens

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Credit: Carson Downing

Recipe Summary

total:
1 hr 5 mins
hands-on:
30 mins
Servings:
12
Yield:
12 slices
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350°F. Line bottoms of three 8- or 9-inch round baking pans with parchment paper. Grease and flour paper. In a mixing bowl combine flour, sugar, ras el hanout, baking powder, baking soda, and salt.

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  • In another bowl combine eggs, carrots, oil, and honey. Stir egg mixture into flour mixture until combined. Stir in apricots. Pour into prepared pans.

  • Bake 25 to 30 minutes or until toothpick inserted near centers comes out clean. Cool in pans 10 minutes. Remove cakes from pans; remove paper. Cool cakes on wire racks.

  • Frost the top of each cake layer with Ginger-Orange Cream Cheese Frosting, stacking them as you go; frost sides of the cake. Decorate with nuts and carrot shreds or ribbons. Serves 16.

To make ras el hanout

To make your own ras el hanout spice mixture, stir together 1 tsp. each ground cinnamon and ground turmeric and 1/2 tsp. each black pepper, ground coriander, ground nutmeg, and ground allspice.

Ginger-Orange Cream Cheese Frosting

Remove 2 tsp. zest and squeeze 2 Tbsp. juice from 1 orange. In a large bowl combine one 8-oz. pkg. softened cream cheese; 3/4 cup softened butter; the orange juice; and 1 tsp. ground ginger. Beat with a mixer on low until fluffy. Gradually add 2 cups sifted powdered sugar, beating well. Gradually beat in an additional 1 to 1 1/2 cups sifted powdered sugar to make a spreadable frosting. Stir in zest.

Nutrition Facts

648 calories; fat 33g; cholesterol 112mg; saturated fat 13g; carbohydrates 85g; mono fat 8g; poly fat 10g; trans fatty acid 1g; insoluble fiber 2g; sugars 65g; protein 6g; vitamin a 1055.8IU; vitamin c 1.9mg; thiamin 0.2mg; riboflavin 0.3mg; niacin equivalents 1.6mg; vitamin b6 0.1mg; folate 50.3mcg; vitamin b12 0.2mcg; sodium 553mg; potassium 214mg; calcium 177mg; iron 1.9mg.
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