Fig and Pistachio Carrot Cake with Labneh Glaze

A delicious and different carrot cake, where walnuts and raisins are replaced with roasted baby pistachios and sun-dried figs , which become soft and fudgy during baking. The glaze is made with creamy labneh and sweetened with maple syrup, which gives the cake a fresher and less sugary taste. For the best results, use a good, firm labneh without too much acid.

Tip: The cake can easily be made as a layer cake – divide the dough into two pans and use the icing both in the middle and on top.

This recipe was created by Sunday Goodies for Ziba Foods – the original recipe can be found here: https://zibafoods.com/fig-pistachio-carrot-cake/

Ingredients:

• 180 g wheat flour

• 60 g wholemeal flour

• 2 teaspoons baking soda

• 2 teaspoons baking powder

• 1 teaspoon ground cardamom

• ½ teaspoon salt

• 4 eggs

• 400 g light muscovado sugar

• 250 ml grape seed oil

• 300 g carrots, coarsely grated

• 85 g coconut flour

• 90 g Baby pistachios , coarsely chopped

• 60 g Sun-dried figs , coarsely chopped

Labneh glaze:

• 400 g labneh (thick and mild)

• 30 g maple syrup

• ½ tsp vanilla extract (or vanilla bean paste)

• A pinch of salt

Garnish (optional):

• Sun-dried figs or one fresh fig, cut into wedges

• Baby pistachios , coarsely chopped

Procedure:

1. Grease a cake tin (approx. 24 cm in diameter) and place a piece of baking paper in the bottom, cut into a circle.

2. Turn on the oven to 160 °C.

3. In a large bowl: Sift wheat flour, whole wheat flour, baking soda, baking powder, cardamom and salt, and stir everything together well.

4. In another bowl: Use your hands to mix the grated carrots, coconut flour, baby pistachios and sun-dried figs until well distributed.

5. In a stand mixer: Beat the eggs for 1–2 minutes until light and fluffy. With the mixer running on medium speed, gradually add the sugar, increasing the speed to high for about 1 minute, until the mixture is light and creamy. With the mixer running, slowly drizzle in the oil until well blended.

6. Use a dough scraper to scrape the dough down the sides of the bowl and set the mixer to low speed. Gradually add the flour mixture, then the carrot mixture. Be careful not to overmix or the cake will be heavy.

7. Pour the batter into the pan. A tip for an even surface: Tap the pan lightly on the table and turn it once. Place the cake in the middle of the oven.

8. Bake for 40–55 minutes. Check at 45 minutes with a toothpick – it should come out with a little crumb but not wet.

9. While the cake is baking, make the glaze: Mix the labneh with maple syrup, vanilla, and a pinch of salt in a bowl. Taste the glaze and add a little extra syrup if you prefer it sweeter. Cover the bowl and place it in the refrigerator.

10. When the cake is done baking, let it cool completely on a wire rack. Once cooled, spread the icing with a pastry scraper – starting at the top and working your way around the sides.

11. Garnish with more figs and coarsely chopped pistachios, if desired – or whatever you think is appropriate.

The cake not only tastes good - it also does good.