Turmeric Carrot Cake
Servings:*
16 servingsIngredients
- 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
Directions
-
Heat oven to 350 F. Lightly oil a 9 X 13 baking pan.
-
In a large bowl, combine the first nine ingredients. Stir to combine, and then set aside.
-
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.
-
Add the dry ingredients and mix until just combined. Using a rubber spatula, fold in the carrots and currants.
-
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.
-
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!