Turmeric Carrot Cake

Turmeric Carrot Cake

Turmeric Carrot Cake


16 servings


  • 2 cups unbleached organic white flour
  • 1 ½ teaspoons baking powder
  • ½ teaspoons baking soda
  • 2 teaspoons L&B Organic Ground Cinnamon
  • ¼ teaspoons L&B Ground Nutmeg
  • ¼ teaspoons L&B Ground Black Pepper
  • ¼ teaspoons L&B Ground Allspice
  • 1 ½ teaspoons L&B Turmeric
  • ½ teaspoons sea salt
  • 1 ¼ cups organic canola oil
  • 2 cups organic sugar
  • 4 L&B Large Organic Brown Eggs
  • 1 teaspoon vanilla, pure
  • 1 cup dried currants, reconstituted in 1 cup of boiling water.
  • 1 pound organic carrots, finely shredded (approximately 3 cups)
  • ¼ cup organic butter, room temperature
  • 8 ounces organic cream cheese
  • 3 tablespoons honey
  • 1 ½ teaspoons L&B Turmeric
  • Optional decoration: 2 teaspoons organic sugar, ¼ teaspoon turmeric and ¼ teaspoon cinnamon


  1. Heat oven to 350 F. Lightly oil a 9 X 13 baking pan.

  2. In a large bowl, combine the first nine ingredients. Stir to combine, and then set aside.

  3. In a stand mixer fitted with the paddle attachment, beat together the oil and sugar. Slowly add the eggs, beating until creamed, and then add the vanilla.

  4. Add the dry ingredients and mix until just combined. Using a rubber spatula, fold in the carrots and currants.

  5. Pour the batter into the baking pan. Bake for 50 minutes or until a toothpick inserted in the center of the cake comes out clean. Do not overbake. Allow the cake to cool completely.

  6. In a clean stand mixer with a paddle attachment, cream the butter, cream cheese, honey and turmeric. Frost the cake and sprinkle the optional cinnamon-sugar blend on it for decoration. Enjoy!

* Recipes created for given quantity. Changes to quantities are for planning purposes only and have not been tested.