Create a beautifully spiced version of classic carrot cake with our Kashmiri Saffron Curry Powder - a mix of classic yet complex curry spices, like cumin, coriander and chile, but infused with the elegant, delicate flavor of saffron.

Prep time: 20 min

Cook time: 40 min

Total time: 60 min

Kashmiri Carrot Cake
Copyright Recipe © 2015 Woodland Foods


Makes 10 servings

  • 2 Cups All-Purpose Flour

  • 2 Teaspoons Baking Soda

  • 2 Teaspoons Baking Powder

  • 2 Tablespoons Kashmiri Saffron Curry Powder

  • 1 Teaspoon Kosher Salt

  • 4 Eggs

  • 1/2 Cup Granulated Sugar

  • 1/2 Cup Brown Sugar

  • 1 1/2 Cups Coconut Oil, melted

  • 3 Cups Grated Carrots

  • 1 1/2 Cups Raw English Walnuts, chopped and toasted


  1. Preheat oven to 350°F. Line two 9-inch round cake pans with greased parchment paper.

  2. Combine flour, baking soda, baking powder, Kashmiri Saffron Curry Powder and salt in large bowl.

  3. Whisk together eggs and sugars in separate bowl. Add melted coconut oil and whisk 1 minute more. Using spatula, gently fold in flour mixture. Fold in carrots and walnuts.

  4. Fill cake pans with equal portions of batter, transfer to oven and bake for 30 minutes or until toothpick inserted in center of cake comes out clean.

  5. Cool cake in pans on wire rack for 5 to 10 minutes, then remove cakes from pans and allow to cool completely.