Total Time
1hr 15mins
Prep 15 mins
Cook 1 hr

This is adapted from Claudia Roden's "The New Book of Middle Eastern Food". I was pleasantly surprised by the flavor combos. It tastes like a very fresh carrot cake without all the work...and it's healthy!

Ingredients Nutrition


  1. If you wish you can soak the raisins in fresh orange juice for 15 minutes first. Then drain.
  2. Mix all ingredients together in a bowl.
  3. Let sit at room temperature for at least 1 hour for best flavor.
  4. Refrigerate leftovers.
Most Helpful

If I could give this more than 5 STARS for presentation, I would ~ When this dish of ribboned carrots is finished it looks OUTSTANDING! Being the raisin person that I am, I added more! HOWEVER, another time I'd like to use dried cranberries instead of the raisins, just to see who it'd taste ~ or half cranberries & half golden raisins for the yellow, orange & red colors! Anyway, thanks for posting this very nice recipe!!

Sydney Mike May 14, 2007

Great recipe! I added almonds and frshly grated ginger!

battlen3333 January 22, 2010

Vibrant and delicious. I used rainbow carrots and cut them into ribbons which made a gorgeous presentation. I didn't have orange juice, but did soak the raisins (golden) in the lemon juice while I was prepping everything else. The hardest part was letting it sit -- looking tempting -- for an hour, but it was better after the flavors had time to meld.

PioneerValleyGirl July 22, 2009