Description
This Apricot Almond Carrot Cake with Rose Cream is a moist and flavorful dessert featuring grated carrots, dried apricots, and ground almonds, enhanced with warm spices like cinnamon and cardamom. Topped with a fragrant rose-infused whipped cream frosting, it offers a delightful balance of sweetness and floral notes perfect for any occasion.
Ingredients
Scale
Dry Ingredients
- 190 g (1 ½ cups) all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- ½ tsp ground cinnamon
- ¼ tsp ground cardamom
- 150 g (¾ cup, packed) light brown sugar
Fruits and Nuts
- 200 g (1 ¾ cups) grated carrots
- 120 g (1 cup) dried apricots, chopped
- 100 g (¾ cup) ground almonds
Wet Ingredients
- 100 g (½ cup) unsalted butter, melted
- 3 large eggs
- 60 ml (¼ cup) milk
- 1 tsp vanilla extract
Frosting
- Heavy cream, amount as needed for whipping
- Powdered sugar, to taste
- Rose water, to taste
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to ensure it’s ready for baking the cake evenly.
- Prepare Fruits and Vegetables: Grate the carrots finely and chop the dried apricots into small pieces to incorporate smoothly into the batter.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, ground cinnamon, ground cardamom, and light brown sugar until well combined.
- Mix Wet Ingredients: In a large bowl, combine the melted unsalted butter, eggs, milk, and vanilla extract. Mix until the mixture is smooth and uniform.
- Combine Fruit and Nuts: Fold the grated carrots, chopped apricots, and ground almonds into the wet ingredient mixture, ensuring they are evenly distributed without overmixing.
- Add Dry Ingredients: Gradually stir the dry ingredient mixture into the wet ingredients and fruit mixture. Mix gently until just combined to avoid overworking the batter.
- Bake the Cake: Pour the batter into a prepared cake tin (greased and/or lined with parchment paper). Bake in the preheated oven for 40 to 45 minutes or until a toothpick inserted into the center comes out clean.
- Prepare Frosting: While the cake is baking, whip the heavy cream with powdered sugar and rose water until soft peaks form. Adjust sweetness and rose flavor to taste.
- Frost the Cake: Allow the cake to cool completely before spreading the rose cream frosting evenly over the top for a beautiful finish.
Notes
- Ensure the cake is fully cooled before applying the frosting to prevent it from melting.
- Use freshly grated carrots for the best texture and moisture in the cake.
- Adjust the amount of rose water in the frosting according to your preference for a subtle or more pronounced floral flavor.
- This cake can be stored in the refrigerator for up to 3 days, covered.
- For a nut-free version, omit the ground almonds and replace with additional flour, noting that texture may vary.
