Our Recipes
Carrot Cake with Carob Molasses & Orange Blossom Water

Carrot Cake with Carob Molasses & Orange Blossom Water


For Cake:

  • 200g of grated carrots
  • 90g of brown sugar
  • 80g of carob molasses
  • 180ml of vegetable oil (sunflower or colza)
  • 3 eggs
  • 50g of raisins
  • 50g of dates or whole figs in syrup
  • 70g of hazelnuts
  • 180g of flour
  • 1 pack of baking powder
  • 1 tsp of baking soda
  • 1 tsp of cinnamon powder
  • ½ tsp of 4 spices

For Icing:
  • 100g of mascarpone
  • 100g of cream cheese (ex: St Morêt or Philadelphia)
  • 1 Tbsp. of orange blossom water
  • 40g of sugar or powdered sugar



  1. Preheat oven to 180°C.
  2. Peel the carrots, wash them and grate them. Cut the fruits in syrup into small pieces and crush the hazelnuts.
  3. Place sugar and carob molasses in a bowl then add eggs and oil; mix well. Add carrots, raisins, fruits in syrup, hazelnuts and mix again.
  4. In another bowl, sift into it the flour, baking powder, baking soda and spices. Mix well with a fork until there are no lumps.
  5. Pour this mixture over the carrot mixture and stir gently with a wooden spoon.
  6. Pour the dough into the cake mold (previously buttered and floured) and bake for about 40 to 45 minutes. To check on it towards the end, insert a knife into middle, it should come out dry.
  7. Unmold and let cool.

For icing:
  1. In a bowl, mix the cream cheese, mascarpone, sugar and orange blossom water.
  2. Beat for a few minutes using a whisk. Wait for the cake to cool completely before frosting it.
  3. Spread a part on top and keep another part in a bowl to offer it when serving!


Leave a comment

Please note, comments must be approved before they are published