Cook's Corner with Chef Jyoti Friedland

Recipe from The Talleygram, August 15, 2007

24 Karat Cake

Jyoti's Tasty Tip:

click on photo to enlarge

Many customers have been asking me for this recipe for ages. Finally, Marc (my husband and Talley's President) encouraged me to share one of our most requested cakes. I'm still so protective with my recipes and I don't like to give them away so easily. But times change and my feelings change too. So here it is.  This is one way to show my gratitude for the continuous support and inspiration you have given us over the years.  This cake doesn't really have 24 carrots in it.  The name just shows how precious the recipe is!

Remember, it's all about the taste!   Chef Jyoti

Serves 8


1 1/2 cups organic whole wheat pastry flour
1 cup organic evaporated cane juice
1 teaspoon baking soda
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon sea salt
1 cup organic vanilla soymilk
1/2 cup organic safflower oil
1 cup organic carrots, shredded
1/2 cup organic raisins
1/2 cup organic pineapple, crushed
1/2 cup organic dried coconut
1/2 cup organic walnuts, toasted and chopped
1 1/2 tablespoons organic apple cider vinegar
1 teaspoon vanilla extract


  1. Preheat oven at 350. Grease an 8"x 3" cake pan and line it with round parchment paper . Set aside.

  2. In a medium size bowl, combine flour, sugar, baking soda, spices, and sea salt.

  3. In another bowl, whisk soymilk and oil. Then add carrots, raisins, pineapple, coconut, and walnuts. Stir flour mixture into soymilk mixture with a spatula until moistened and then add vinegar .

  4. Scoop the batter into the prepared cake pan. Bake until a long wooden pick inserted into the center comes out clean, about 45 minutes.

  5. After cooling for 15 minutes, remove from pan, and let cool completely before frosting with non-dairy cream cheese (see below)

Non-dairy Cream Cheese Frosting
1 cup non-dairy cream cheese, softened
1/2 cup Spectrum non-hydrogenated shortening, softened
2 cups organic confectionary sugar
1 teaspoon vanilla extract
  1. Beat non-dairy cream cheese and non-hydrogenated shortening at medium speed with an electric mixer until smooth.
  2. Gradually add sugar, beating at low speed until light and fluffy. Stir in vanilla.

Yield: 3 cups

Recipe Notes
This is a versatile frosting that complements several types of our cakes. Feel free to embellish it by adding some of your own ideas like adding lemon extract and lemon zest, chopped pecans, coconut, etc.

Original Talley's recipe by Chef Jyoti Friedland

Copyright 2007 Jyoti Friedland