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Silk Road Carrot Cake

Silk Road Carrot Cake

Silk Road blend is not traditionally used in desserts, but the rose, cardamom, and cassia bud bouquet inspired Arik to make this carrot cake recipe.


  • 2 cups sugar
  • 3 eggs
  • 2 cups diced, canned pineapple, drained
  • 2 cups carrots, grated
  • 1 cup vegetable oil
  • 3 cups flour
  • 3 tsp baking powder
  • 2 tsp baking soda
  • 1 tsp salt
  • 1 tsp Silk Road Blend, ground


  • ¼ lb butter
  • ¼ lb cream cheese
  • 2 cups icing sugar
  • 1 tsp. vanilla extract
  • a little cream or milk


  1. 1

    Preheat oven to 350 °F.

  2. 2

    Beat the eggs, oil and sugar together with an electric mixer. Add the pineapple and carrots. Mix well.

  3. 3

    Sift the dry ingredients together in a bowl. Add the sifted dry ingredient mixture to the first mixture little by little.

  4. 4

    Pour into two 9 x 9 moulds and bake for 1 hour.

  5. 5

    While the cake is cooking, stir all the icing ingredients together, adding a little milk or cream according to the desired consistency.

  6. 6

    Remove the cakes from the oven and let cool for a few minutes before taking them out of the moulds.

  7. 7

    Ice the first cake with icing, and finish the remaining icing on the second cake.