Turmeric Carrot Cake
When our Nourish team developed this cake, they were craving spring sunshine, fresh air and flowers. We think they did a pretty great job — the cake’s bright yellow cream cheese frosting is so cheerful and fun. It’s just what we need right now, in more ways than one: all that color comes from a turmeric, a tasty spice and powerful anti-inflammatory and antioxidant.
Plus, it’s piled on top of a healthy carrot cake that’s chockablock with spices — cinnamon, pepper, nutmeg, allspice and more turmeric — and sweet, chewy dried currants. Yup, it’s good for you! But it’s also absolutely delicious. The cake is so moist and flavorful, and we love the spice balance. That pepper is so unexpected and delightful! It’s perfect with the tangy, turmeric-forward cream cheese frosting, which is luxe and scrumptious without being too sweet (thanks, honey).
This is a fun cake to make with the kids when they’re done with all their home-schooling for the day. It’s unfussy and perfectly suited to little hands — there are so many ingredients that need dumping!
16 to 20 servings
Preparation time: 30 minutes
Cook time: 50 minutes
2 cups unbleached organic white flour
1 ½ teaspoons baking powder
½ teaspoon baking soda
2 teaspoons L&B Organic Ground Cinnamon
¼ teaspoon L&B Ground Nutmeg
¼ teaspoon L&B Ground Black Pepper
¼ teaspoon L&B Ground Allspice
1 ½ teaspoons L&B Turmeric
½ teaspoon 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
- 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!
This recipe is brought to you by Nourish, our guide to eating a variety of whole foods that expand your palate, give you more energy — and help you live a balanced life. If you love it, check out the entire Nourish collection!