A year & half ago when I started this blog, I told you that I am not a baker by any means but actually the more I follow my passion & explore deeper into the cooking world, the more I fall in love with baking. Actually, it has this calming & relaxing effect more than any thing in the world. At the end of day, I am a cake addict so how come I wasn’t into baking?

Back to the below recipe, nothing I say will be enough for this cake! It is a light version yet it tastes so classical & authentic that I bet you no one can notice that it is light. I hate the taste of whole wheat flour but in this recipe, it is non detectable. The cake is moist & fluffy with the right amount of spices.

The labneh frosting is my new discovery; sweet & creamy with a slight tang .. Perfect for frosting! You don’t get to use any butter or powdered sugar; way healthier & lighter than regular frosting yet there is no compromise on the taste. From now on, I will be using as my “go to” frosting recipe!

My only advice would be to bake the cake in a light colored baking pan or in a Pyrex because I have noticed that dark baking pans make the bottom & sides burn before the cake is done. I sometimes bake in dark baking pans but in this recipe, it really makes the cake burn faster.

Enjoy the cake at room temperature or cold, it tastes amazing in both cases but I always prefer eating my carrot cake cold.

Ingredients:

Dry Ingredients:

• 3/4 cup all purpose flour
• 1/2 cup whole wheat flour دقيق قمح   
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1 1/4 tsp cinnamon قرفة
• 1/4 tsp ginger جنزبيل 
• 1/8 tsp cloves قرنفل
• 1/8 tsp nutmeg جوزة الطيب
• pinch salt رشة ملح

Wet Ingredients:

• 2 eggs, at room temperature
• 1 tsp vanilla extract
• 1/2 cup vegetable oil or olive oil (I prefer vegetable oil in this recipe)
• 1/2 cup + 1 tbsp dark brown sugar
• 2 tbsp honey

• 1 1/2 cup freshly grated carrots

For the Frosting:

• 200 gm labneh
• 1 heaped tbsp honey or more to taste
• 3/4 tsp vanilla extract

Directions

Notes: