A vibrant upgrade to the traditional basbousa, this version infuses the classic semolina cake with finely grated carrots and chopped walnuts for added moisture, texture, and complexity. The carrots lend a naturally sweet, earthy depth and a gorgeous golden hue, while the walnuts bring crunch and toasted richness. Baked until golden and then soaked in fragrant orange blossom or rose-scented syrup, it becomes a tender, sticky, utterly aromatic treat—perfect with tea, for gatherings, or as a refined finish to a festive meal. It’s simple enough for everyday indulgence, but elegant enough to serve as the crown jewel of your dessert table.
Ingredients:
For the Cake:
- 1½ cups coarse semolina
- ½ cup desiccated coconut
- ¾ cup granulated sugar
- 1 cup plain yogurt (room temperature)
- ½ cup unsalted butter, melted
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon ground cardamom (optional)
- Pinch of salt
- 1 cup finely grated carrots (packed)
- ½ cup chopped walnuts (toasted for added flavor)
- 1 teaspoon orange zest or lemon zest (for brightness)
For the Syrup:
- ¾ cup sugar
- ½ cup water
- 1 teaspoon lemon juice
- 1 teaspoon orange blossom water or rosewater (optional, but highly recommended)
Garnish (optional):
- Crushed walnuts
- Shredded coconut
- Thin carrot curls or candied orange peel
Instructions:
- Prepare the Sugar Syrup First:
Combine sugar, water, and lemon juice in a small saucepan over medium heat. Stir until sugar dissolves, then simmer for about 8–10 minutes until slightly thickened. Remove from heat, stir in orange blossom or rosewater, and set aside to cool. - Preheat the Oven and Prepare the Pan:
Preheat your oven to 350°F (175°C). Grease a 9×9-inch or similar baking dish and line the bottom with parchment paper for easy release. You can also use a round pan if you prefer wedge slices. - Make the Basbousa Batter:
In a large mixing bowl, combine semolina, desiccated coconut, sugar, baking powder, baking soda, cinnamon, cardamom, and salt. Mix in the melted butter and yogurt to form a thick, coarse batter. - Add the Flavor Boosters:
Fold in the grated carrots, chopped walnuts, and citrus zest. The batter should be slightly dense but spoonable. Let it rest for 10–15 minutes so the semolina can absorb moisture and expand slightly—this improves the texture. - Spread and Score:
Pour the batter into the prepared pan and smooth the top with a spatula. Score the surface lightly into squares or diamond shapes—this helps with even syrup absorption later. If you’re garnishing with a walnut piece per square, gently press them into the center of each marked portion. - Bake to Perfection:
Bake for 30–35 minutes, or until the top is golden and a toothpick comes out clean. For a deeper crust, you can broil it for an extra minute or two—but watch closely. - Syrup Soak:
As soon as the cake comes out of the oven, slowly pour the cooled syrup evenly over the hot cake. It will sizzle and soak right in—an essential step for that luscious, moist texture. Let it rest and absorb for at least 30 minutes before slicing. - Cool and Slice:
Once cooled, slice along the scored lines. Lift out with a cake server or offset spatula. Sprinkle with additional chopped walnuts or coconut, and serve with warm tea or coffee.
Serving Notes:
- This cake keeps beautifully for 3–4 days at room temperature in an airtight container.
- Serve slightly warm for extra tenderness or chilled for a firmer texture and stronger flavor.
- You could serve it with a dollop of Greek yogurt or whipped cream and a drizzle of honey for a rustic-chic twist.
This Walnut & Carrot Basbousa is everything—fragrant, gently spiced, and pleasingly rich with texture. Knowing your flair for elegant comfort desserts, My, I’d love to help you create a tropical-fusion take next—maybe with pineapple and coconut in the syrup or pistachio-cardamom accents for contrast. Want to design a mosaic-style version with layered hues? I’ve got ideas to match your vision.