Carrot Basbosa

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Ingredients

• 1 cup shredded carrots

• 1 cup fine semolina

• 1 cup milk powder

• 2/3 cup sugar

• 1 can cream

• 1/2 cup oil

• 1 egg

• vanilla

• 1 tbsp baking powder

• 1/2 tsp cinnamon

• 1/2 cup chopped pecans

• 1 (170 g) can evaporated milk, cold

Topping

• 8 kiri cheese

• 1/2 cup condensed milk

• vanilla

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Method

• Preheat the oven to 180°C/350°F. Spread tahini on the pyrex.

• In a bowl, combine the carrots, semolina, milk powder, sugar, cream, oil, egg, vanilla, baking powder, cinnamon, and pecans.

• Bake for 30-35 minutes.

• Pour the cold evaporated milk on the baked basbosa.

• Blend the kiri, condensed milk, and vanilla until well combined and light.

• Once the basbosa cools down add the topping on top.