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Carrot Cake with Kashmiri Garam Masala

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Kashmiri Garam Masala Carrot Cake

Sometimes change is good—and in this case the flavor is what’s new. Fans have deemed this the best carrot cake they’ve ever had! Serving a favorite dessert that is known and loved, like carrot cake, with a new twist is the joy of exploring with spice. Kashmiri Garam Masala lends roasted spice flavors of pepper, cardamom, and clove to this classic preparation, and the coconut oil adds wonderful moisture and a velvety texture.

*(c)2014 By Amanda Bevill and Julie Kramis Hearne. All rights reserved. Excerpted from World Spice at Home: New Flavors for 75 Favorite Dishes by permission of Sasquatch Books.


 5 Comments

  1. Andrea Tweedie says:

    Made these into yummy cupccakes and they are a hit!! Once again Worldspice you have delivered another keepsake recipe!

  2. Beth H. says:

    Not too sweet, a lovely cake. Easy recipe to follow.

  3. […] And just for inspiration, a sneak peek at one of the recipes in the book, carrot cake with karam garam masala […]

  4. Ty says:

    Great recipe. I modified it a little by eliminating sugar, substituting almond flour for all-purpose flower, and adding dried cranberries (about 20), crushed pineapples (about 2 to 3 ounces) and 1 1/2 tablespoons of bourbon-infused vanilla extract. Baking time is almost doubled due to the moisture (I didn’t have a tea cloth to squeeze out the moisture)

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