Bites Fil Beit: Caket el gazar – Carrot cake

Iman Adel Abdel-Fattah
2 Min Read

Bites Fil BeitAs schools are once again in session, here are some recipes for tasty lunchbox treats.


  • 1/2 kg carrots, shredded – ga-zar
  • 3 eggs – beid
  • 3 tbsp milk – la-ban
  • 1 pack vanilla sugar – va-nil-ya
  • 1 pack baking powder – ba-king pow-der
  • 1 cup sugar – sok-kar
  • 2 cups flour – de’-‘ee
  • 1/2 tsp salt – malh
  • 250 g butter, softened – zeb-da



  • Heat the oven to 180C.
  • Add the butter, milk, sugar, eggs and vanilla to a bowl and mix well for 3-5 minutes with an electric mixer.
  • Sift the flour, baking powder and salt and add them to the mixture. Mix slowly until everything is mixed well.
  • Slowly add the grated carrots into the batter using a wooden spoon.
  • Pour the batter in a buttered non-stick baking pan and place on the oven’s middle shelf.
  • Bake the cake for 1 ½ hours, or until a toothpick inserted into the cake comes out clean.
  • Remove from the oven and leave the cake to cool for 10 minutes. Remove from pan and place on a serving plate.


  • Do not open the door of the oven during the first 30 minutes after placing the cake inside to allow the cake to rise and increase in volume.
  • Depending on taste grated orange peel, cinnamon or chopped walnuts can be added.
  • ¾ cup of corn oil can be substituted for the butter.
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