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Walnut & Carrot Basbousa (Semolina Cake)
Rich, moist, and infused with orange zest and syrup—this basbousa will be your new favorite!
For more dessert inspirations, check out this Baked Eggs with Cheese from Tinsuf.com—savory, creamy, and perfect for any occasion!
Ingredients
For the Cake:
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4 large eggs
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1 cup sugar
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1 cup vegetable oil
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1 cup milk
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Pinch of salt
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Zest of 1 orange
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1 cup shredded walnuts (or finely chopped)
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1 cup grated carrot
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½ cup shredded coconut
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1½ cups fine semolina
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2 packets baking powder (16g total)
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½ tsp ground cinnamon
For the Syrup:
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1 cup sugar
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1½ cups water
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Lemon or orange slices
Simmer for 10 minutes, then let cool before using.
Directions
Prepare the Cake Batter
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Preheat oven to 180°C (350°F).
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In a large mixing bowl, beat the eggs, sugar, and pinch of salt until light.
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Add in oil, milk, and orange zest. Mix well.
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Stir in walnuts, carrots, coconut, cinnamon, and semolina.
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Finally, add baking powder and mix just until combined.
Bake
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Pour batter into a greased 9×13″ baking dish or round cake pan.
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Bake for 35–40 minutes or until golden and a toothpick comes out clean.
Add the Syrup
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Once baked, remove the cake from the oven.
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Pour the cooled syrup over the hot cake gradually to let it soak in.
Time & Yield
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Prep Time: 15 minutes
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Bake Time: 35–40 minutes
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Total Time: ~1 hour
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Servings: 12 squares
Tips & Variations
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Add chopped dates or raisins for extra texture.
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Replace orange zest with lemon zest for a tangy twist.
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Top with almonds, shredded coconut, or drizzle with caramel sauce.
Tools You’ll Need
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Mixing bowls
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Electric mixer or whisk
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Grater (for carrot and zest)
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9×13″ baking dish
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Saucepan (for syrup)
