Moroccan Carrot Salad

Prep Time
Cook Time
1h 15m
Ready In

"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!"

Original recipe yields 6 servings


  • Serving Size: 1 (100.2 g)
  • Calories 260.8
  • Total Fat - 7.8 g
  • Saturated Fat - 1.1 g
  • Cholesterol - 0 mg
  • Sodium - 5.7 mg
  • Total Carbohydrate - 47.5 g
  • Dietary Fiber - 1.2 g
  • Sugars - 2.9 g
  • Protein - 1.6 g
  • Calcium - 23 mg
  • Iron - 1.2 mg
  • Vitamin C - 31.2 mg
  • Thiamin - 0.1 mg

Step 1

If you wish you can soak the raisins in fresh orange juice for 15 minutes first. Then drain.

Step 2

Mix all ingredients together in a bowl.

Step 3

Let sit at room temperature for at least 1 hour for best flavor.

Step 4

Refrigerate leftovers.

Tips & Variations

No special items needed.



I served this salad as a side to a lovely honey ham for a pre-Easter dinner. I used dried cranberries instead of raisins and followed instructions as listed; this turned out perfectly! Thanks for sharing. Made for the Billboard Recipe Tag game.

review by:
(1 Apr 2012)

Derf "RIP" Forever in our Kitchen

Love the combination of Moroccan flavours in this sweet carrot salad, very nice and goes well as a side for any meal.  I used my large grate to grate it and added a wee bit of orange and lemon rind to the mix.   thanks for posting.

(28 Mar 2012)


I made these to go with Luvcookn's Chicken Tikka Masala and it was a perfect side dish along with some Jasmine rice. I loved the two together and the blend of spices in the salad with the raisins was absolutely delicious. I will make this again with the chicken as they pair so well together and made a lovely meal. Thank you for another winner T! Linda

(25 Mar 2012)