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
Preheat oven to 350 °F.
Beat the eggs, oil and sugar together with an electric mixer. Add the pineapple and carrots. Mix well.
Sift the dry ingredients together in a bowl. Add the sifted dry ingredient mixture to the first mixture little by little.
Pour into two 9 x 9 moulds and bake for 1 hour.
While the cake is cooking, stir all the icing ingredients together, adding a little milk or cream according to the desired consistency.
Remove the cakes from the oven and let cool for a few minutes before taking them out of the moulds.
Ice the first cake with icing, and finish the remaining icing on the second cake.