Basbousa is a beloved semolina cake from the Middle East, traditionally soaked in syrup and flavored with rose water or citrus. This version adds finely grated carrots for natural sweetness and moisture, and chopped walnuts for a nutty crunch. The result is a golden, syrup-kissed cake with a tender crumb and layers of flavor. It’s easy to make, visually stunning, and ideal for serving with tea or coffee. Whether you’re baking for Eid, a dinner party, or just because—it’s a dessert that feels both nostalgic and fresh.
Ingredients:
For the Cake:
- 1 ½ cups coarse semolina
- ½ cup granulated sugar
- ½ cup melted unsalted butter
- ½ cup plain yogurt
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon ground cinnamon
- 1 cup finely grated carrots
- ½ cup chopped walnuts (toasted for extra flavor)
- ½ teaspoon vanilla extract
For the Syrup:
- 1 cup granulated sugar
- ¾ cup water
- 1 teaspoon lemon juice
- ½ teaspoon rose water (optional but lovely)
🔥 Instructions:
1. Prepare the Syrup
Start by making the syrup so it has time to cool. In a saucepan, combine sugar and water over medium heat. Stir until the sugar dissolves, then bring to a gentle boil. Add lemon juice and simmer for 5 minutes. Remove from heat and stir in rose water if using. Set aside to cool completely.
2. Make the Cake Batter
Preheat your oven to 350°F (175°C). Grease a 9×9-inch baking dish or line it with parchment paper. In a large bowl, mix semolina, sugar, baking powder, baking soda, cinnamon, and vanilla extract. Add melted butter and yogurt, stirring until well combined. Fold in grated carrots and chopped walnuts gently.
3. Bake the Cake
Pour the batter into the prepared baking dish and spread it evenly. Bake for 30–35 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
4. Soak with Syrup
While the cake is still warm, poke small holes across the surface using a fork or skewer. Slowly pour the cooled syrup over the cake, allowing it to soak in. Let the cake rest for at least 1 hour to absorb the syrup fully.
5. Serve and Enjoy
Slice into squares or diamonds. Garnish with extra chopped walnuts or a sprinkle of cinnamon. Serve warm or at room temperature with a cup of mint tea or Arabic coffee.
🍽️ Serving Suggestions:
- Pair with whipped cream or Greek yogurt for a creamy contrast
- Serve alongside fresh fruit for a refreshing touch
- Add a scoop of vanilla ice cream for dessert mode
- Toast leftovers lightly and drizzle with honey for breakfast
💡 Tips & Variations:
- Semolina Texture: Use coarse semolina for a hearty crumb, or mix with fine semolina for a softer finish
- Nut Options: Swap walnuts for pistachios or almonds
- Flavor Boost: Add orange zest or cardamom for extra depth
- Make It Vegan: Use plant-based yogurt and vegan butter
This Walnut & Carrot Basbousa is a beautiful fusion of tradition and creativity—just like your style, My. It’s rich, moist, and subtly spiced, with a syrupy finish that makes each bite unforgettable. Want a tropical dessert to follow this? I’ve got a pineapple cream dream that’ll make your taste buds dance 😄.