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Turmeric Carrot CakeTurmeric Carrot Cake
Turmeric Carrot Cake

Turmeric Carrot Cake

The cake’s bright yellow cream cheese frosting is luxe and scrumptious without being too sweet; plus, it's so cheerful and fun. All that color comes from a turmeric, a tasty spice and powerful anti-inflammatory and antioxidant. The frosting is 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.
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Recipe - ST. LOUIS PARK (+Wines & Spirits)
Recipe: Turmeric Carrot Cake
Turmeric Carrot Cake
Prep Time30 Minutes
Servings16
Cook Time50 Minutes
Ingredients
2 cups unbleached all-purpse flour
1 ½ teaspoons baking powder
½ teaspoon baking soda
2 teaspoons L&B 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 canola oil
2 cups white granulated sugar
4 eggs
1 teaspoon pure vanilla extract
1 cup dried currants, reconstituted in 1 cup of boiling water
1 pound organic carrots, finely shredded (approximately 3 cups)
FOR THE FROSTING: ¼ cup unsalted butter, room temperature
8 ounces cream cheese
3 tablespoons honey
1 ½ teaspoons L&B Turmeric
FOR THE CINNAMON-SUGAR GARNISH (OPTIONAL): 2 teaspoons white granulated sugar
¼ teaspoon L&B Turmeric
¼ teaspoon L&B Ground Cinnamon
Directions
  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. TO MAKE THE FROSTING: In a clean stand mixer with a paddle attachment, cream the butter, cream cheese, honey and turmeric.
  7. TO MAKE THE CINNAMON-SUGAR GARNISH: In a small bowl, combine the sugar, turmeric and cinnamon.
  8. Frost the cake and sprinkle the optional cinnamon-sugar blend on it for decoration. Enjoy!
30 minutes
Prep Time
50 minutes
Cook Time
16
Servings

Shop Ingredients

Makes 16 servings
2 cups unbleached all-purpse flour
Gold Medal Unbleached All-Purpose Flour
Gold Medal Unbleached All-Purpose Flour, 5 Pound
$5.49$1.10/lb
1 ½ teaspoons baking powder
Argo Baking Powder
Argo Baking Powder, 12 Ounce
$3.29$0.27/oz
½ teaspoon baking soda
Our Family Baking Soda
Our Family Baking Soda, 16 Ounce
$1.19$0.07/oz
2 teaspoons L&B Ground Cinnamon
L&B Ground Korintje Cinnamon
L&B Ground Korintje Cinnamon, 2.4 Ounce
$7.49$3.12/oz
¼ teaspoon L&B Ground Nutmeg
L&B Ground Nutmeg
L&B Ground Nutmeg, 2.1 Ounce
$8.59$4.09/oz
¼ teaspoon L&B Ground Black Pepper
L&B Coarse Ground Black Pepper
L&B Coarse Ground Black Pepper, 2 Ounce
$8.19$4.10/oz
¼ teaspoon L&B Ground Allspice
L&B Ground Allspice
L&B Ground Allspice, 1.9 Ounce
$7.69$4.05/oz
1 ½ teaspoons L&B Turmeric
L&B Turmeric
L&B Turmeric, 1.5 Ounce
Deal
$5.19 was $6.19$3.46/oz
½ teaspoon sea salt
Morton Fine Sea Salt
Morton Fine Sea Salt, 17.6 Ounce
$4.89$0.28/oz
1 ¼ cups canola oil
Wesson Canola Oil
Wesson Canola Oil, 24 Ounce
$3.79$0.16/oz
2 cups white granulated sugar
C&H Pure Cane Granulated White Sugar
C&H Pure Cane Granulated White Sugar, 10 Pound
$14.99$1.50/lb
4 eggs
L&B Pasture Raised Organic Large Brown Eggs
L&B Pasture Raised Organic Large Brown Eggs, 12 Each
$5.99$0.50 each
1 teaspoon pure vanilla extract
L&B Organic Pure Vanilla Extract
L&B Organic Pure Vanilla Extract, 2 Ounce
$7.99$4.00/oz
1 cup dried currants, reconstituted in 1 cup of boiling water
Sun-Maid Zante Currants
Sun-Maid Zante Currants, 8 Ounce
$4.49$0.56/oz
1 pound organic carrots, finely shredded (approximately 3 cups)
Fresh Whole Carrots Bagged
Fresh Whole Carrots Bagged, 2 Pound
$2.49$1.25/lb
FOR THE FROSTING: ¼ cup unsalted butter, room temperature
Hope Creamery Unsalted Butter
Hope Creamery Unsalted Butter, 16 Ounce
$10.99$0.69/oz
8 ounces cream cheese
Crystal Farms Cream Cheese Block
Crystal Farms Cream Cheese Block, 8 Ounce
$3.19$0.40/oz
3 tablespoons honey
L&B Pure Honey
L&B Pure Honey, 16 Ounce
$7.49$0.47/oz
1 ½ teaspoons L&B Turmeric
Not Available
FOR THE CINNAMON-SUGAR GARNISH (OPTIONAL): 2 teaspoons white granulated sugar
Not Available
¼ teaspoon L&B Turmeric
Not Available
¼ teaspoon L&B Ground Cinnamon
Not Available

Directions

  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. TO MAKE THE FROSTING: In a clean stand mixer with a paddle attachment, cream the butter, cream cheese, honey and turmeric.
  7. TO MAKE THE CINNAMON-SUGAR GARNISH: In a small bowl, combine the sugar, turmeric and cinnamon.
  8. Frost the cake and sprinkle the optional cinnamon-sugar blend on it for decoration. Enjoy!