Ultimate Baharat Lover’s Carrot Cake: A Spiced Twist on a Classic

If you're a fan of bold, aromatic spices and crave a moist, flavorful carrot cake, this Ultimate Baharat Lover’s Carrot Cake is for you! Infused with the warm, earthy flavors of baharat and topped with a creamy spiced frosting, this cake is perfect for celebrations, afternoon tea, or just indulging your sweet tooth.

Why Baharat?

Baharat, a Middle Eastern spice blend, brings a unique depth of flavor to classic carrot cake. Its blend of cinnamon, nutmeg, cardamom, and cloves complements the sweetness of the carrots while adding a touch of exotic flair. Paired with candied baharat pecans, this cake is a dessert experience you won’t forget.

Why You’ll Love This Cake

• Bold Flavor: Baharat adds a unique and warming twist to the traditional carrot cake.
• Versatile: Perfect for birthdays, holidays, or casual desserts.
• Customizable: Use different nuts or add raisins for extra texture.

Ingredients

For the Cake:

• 3-4 tablespoons Afia Baharat 7 Spice Mediterranean Pantry Spice
• 1 cup all-purpose flour
• 1 teaspoon baking soda
• 1/4 teaspoon fine sea salt
• 3/4 cup vegetable oil
• 1/2 cup granulated sugar
• 1/2 cup packed brown sugar
• 1 teaspoon vanilla extract
• 2 large eggs
• 1 1/2 cups grated peeled carrots
• 1/2 cup coarsely chopped pecans

For the Frosting:

• 2 tablespoons baharat
• 8 ounces cream cheese, softened
• 1 1/4 cups powdered sugar
• 1/3 cup heavy cream

For the Candied Baharat Pecans:

• 1 teaspoon baharat
• 2 1/2 cups pecan halves
• 1/4 cup packed light brown sugar
• 1/4 cup honey
• 1/4 teaspoon kosher salt
• 2 tablespoons melted unsalted butter

Instructions

1. Make the Cake

1. Preheat oven to 350°F (176°C). Position the oven rack in the center.
2. Prepare the pans: Grease two 6-inch round cake pans, line with parchment paper, and grease again.
3. Mix the dry ingredients: In a bowl, whisk the flour, baking soda, salt, and baharat until combined.
4. Combine wet ingredients: In a large bowl, whisk together oil, granulated sugar, brown sugar, and vanilla. Add eggs one at a time, mixing well after each addition.
5. Incorporate carrots and nuts: Fold in grated carrots and chopped pecans.
6. Mix batter: Add dry ingredients to wet ingredients in three parts, gently stirring until smooth.
7. Bake: Divide batter between prepared pans. Bake for 20-30 minutes (6-inch pans) or until a toothpick inserted in the center comes out clean. Adjust bake time for different pan sizes (see tips below).
8. Cool: Allow cakes to cool in pans for 15 minutes, then transfer to a wire rack to cool completely.

2. Prepare the Frosting

1. In a large bowl, beat cream cheese until smooth.
2. Sift powdered sugar and baharat into the cream cheese and beat until combined.
3. Add heavy cream and beat on medium speed until whipped and creamy. Refrigerate until ready to frost.

3. Make the Candied Pecans

1. Preheat oven to 350°F (176°C). Line a baking sheet with parchment paper.
2. In a bowl, mix pecans, baharat, brown sugar, honey, salt, and melted butter.
3. Spread pecans evenly on the baking sheet. Bake for 20 minutes, stirring at 10- and 15-minute marks. Cool completely before using.

4. Assemble the Cake

1. Place one cake layer on a serving plate and frost the top.
2. Add the second cake layer and frost the top generously, leaving the sides bare for a rustic look.
3. Garnish with candied baharat pecans and enjoy!

Tips for Perfect Baharat Carrot Cake

• For Larger Cakes: Double the recipe for a 9-inch two-layer cake and bake for 35-45 minutes.
• For Cupcakes: Divide batter into a 12-cup muffin tin and bake for 14-18 minutes.
• Bundt Cakes: This recipe also works in a 10- or 12-cup bundt pan. Increase bake time by 30%.

Serving Suggestions

Pair this cake with a hot cup of chai or coffee for the ultimate cozy treat. The rich flavors and creamy frosting make it perfect for any special occasion. Try it today and bring a Middle Eastern-inspired flair to your baking!