Carrot cakes with rose syrup and Greek yogurt
Makes: 4
Prep time: 15 minsTotal time: 
Recipe photograph by Stuart West
Carrot cakes with rose syrup and Greek yogurt
"We do a version of these carrot cakes in the restaurant and everyone loves them, but it’s a bit too complicated for home cooking. So, my pastry chef has created this simplified version, which combines flavours that are very Mediterranean – rose water, yogurt and walnuts – with the sweetness of carrot" says chef Shadi.
Makes: 4
Prep time: 15 minsTotal time: 
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Nutritional information (Serving )
Calories
388Kcal
Fat
13gr
Saturates
2gr
Carbs
63gr
Sugars
44gr
Fibre
2gr
Protein
6gr
Salt
0gr
Shadi Issawy
Shadi Issawy is chef at Claro, London, which serves contemporary Mediterranean food with Middle Eastern influences. It’s the second outpost of the popular Tel Aviv restaurant of the same name, where Shadi also worked before moving to the UK. Prior to that, he ran his own restaurant in Haifa, Israel.
See more of Shadi Issawy’s recipes
Shadi Issawy
Shadi Issawy is chef at Claro, London, which serves contemporary Mediterranean food with Middle Eastern influences. It’s the second outpost of the popular Tel Aviv restaurant of the same name, where Shadi also worked before moving to the UK. Prior to that, he ran his own restaurant in Haifa, Israel.
See more of Shadi Issawy’s recipes
Ingredients
- 2 tbsp grapeseed oil, plus extra to grease
- 1 medium egg
- 65g granulated sugar
- 65g light brown soft sugar
- 95g plain flour
- ¼ tsp fine salt
- ½ tsp baking powder
- ½ tsp ground cinnamon
- pinch of ground nutmeg
- 1½ tbsp orange juice (about ½ orange)
- 90g carrots (1 small or ½ large), finely grated
- 35g walnuts, finely chopped
- Greek-style natural yogurt, to serve
- dried rose petals, to serve (optional)
For the rose syrup
- 30g granulated sugar
- 1 tbsp red wine (optional)
- ¼-½ tsp rose water, to taste
Step by step
- Preheat the oven to 180°C, fan 160°C, gas 4. Grease 4 dariole moulds or mini pudding basins and line the bases with a small circle of baking paper. In a large bowl, beat the egg and both sugars together until the mixture becomes light and fluffy (about 3-5 minutes).
- In a separate bowl, combine the flour, salt, baking powder, cinnamon and nutmeg. Whisk together the orange juice and oil in another bowl. Fold the dry ingredients into the egg mixture. Add the orange juice and oil mixture, along with the grated carrot and walnuts. Fold in until combined.
- Spoon the mixture into the prepared moulds (or pudding basins). Bake for 25-30 minutes or until a skewer inserted into the centre of each cake comes out clean. Allow the cakes to cool before gently releasing them from the moulds.
- Meanwhile, for the syrup, put the sugar in a pan with the wine, if using, and ½ tablespoon of water (add an extra 1 tablespoon of water if not using the wine). Heat gently until the sugar has dissolved. Bring the mixture to a gentle boil. Once it’s boiling, reduce the heat and simmer for 4-6 minutes, or until syrupy. Remove from the heat and add the rose water, to taste. Leave to cool.
- To serve, place a cake on each plate. Drizzle over the rose syrup and serve with dollops of Greek yogurt and a scattering of dried rose petals, if you like.
