Spices 
Seasonings 
Organics 
Salt-Free 
Chiles 
Spice Sets 
Gourmet Salts 
Recipes  |
Carrot Cake Supreme 1 cup white flour 1 cup whole wheat flour 2 teaspoon baking soda 2 teaspoon Korintje Cinnamon Powder 1/4 teaspoon Nutmeg Powder 1/2 teaspoon Sea Salt 1/4 teaspoon Pumpkin Pie Spice 3 large eggs 2 cups sugar 1/2 cup vegetable oil 3/4 cup buttermilk 2 teaspoons Vanilla Extract 3 cups grated carrot 1 8oz can crushed pineapple drained 1 3 1/2 oz can flaked coconut 1 cup chopped walnuts or pecans 1/2 cup raisins, optional Directions: 1. Preheat oven to 350°. Grease and flour 3 9” round cake pans; set aside. 2. Stir together flour, baking soda, cinnamon, nutmeg and salt. Set aside. 3. Beat eggs and the next 4 ingredients at medium speed with an electric mixer. 4. Add flour mixture beating at low speed until blended. 5. Fold in carrot and next 4 ingredients. 6. Pour batter into prepared pans. 7. Bake for 25-30 minutes or until toothpick inserted into the center comes out clean. 8. Drizzle Buttermilk Glaze over warm cakes. 9. Cool completely on wire racks. 10.Frost with cream cheese frosting Buttermilk Glaze 1 cup sugar 1 teaspoon baking soda 1/2 cup buttermilk 1/2 cup butter 1 tablespoon light corn syrup 1 teaspoon Vanilla Extract Directions: 1. Bring sugar through corn syrup to a boil in a large saucepan. 2. Boil stirring often, 4 minutes. 3. Remove from heat and stir in vanilla. Cream Cheese Frosting 3/4 cup butter 1 (8oz) package of cream cheese 1 (3oz) package of cream cheese 3 cups sifted powder sugar 1 1/2 teaspoon Vanilla Extract Directions: 1. Beat butter and cream cheese until creamy. 2. Add powdered sugar and vanilla and beat until smooth. Additional Information: This cake can be baked in an 8x12 inch pan for 1 hour. |
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