Spice Cake

Spice Cake

The other day I was overcome by an intense desire to make carrot cake. I did some casual internet searching and found the recipe for this delicious cake on this blog, The Faux Martha.

But boy, this is not Carrot Cake. This is what Carrot Cake wants to be when it grows up. It’s elegant and understated, sophisticated and subtle.

Spice Cake

It’s all kinds of fine. The perfect cake for teatime or after brunch or dinner or lunch. It’s not cloyingly sweet, it’s simply delicious.

I baked the cake in two 8×8 pans with every intention of making a two layer cake. When it came down to it, I was seized by a wild hair, and decided to cut one of the layers into quarters and then I sliced three of those quarters in half, making a 6 layered tower of spice cake.

Here’s what ya need:

For the spice cake:

1 pound carrots, finely grated

3 large eggs, room temperature

2 cups of sugar

1 1/2 cups canola oil

1/3 cups buttermilk

1 1/2 teaspoon vanilla extract

2 cups all-purpose flour

1 cup whole wheat flour

1 teaspoon baking soda

2 teaspoons baking powder

1 teaspoon salt

2 teaspoons Poudre Douce

For buttercream frosting:

16 oz cream cheese

1/2 cup butter

1 cup of confectioners sugar

1 teaspoon vanilla extract

For the cake: Preheat oven to 350°F. Line two 8×8 pans with parchment paper. In an electric mix combine carrots, eggs, sugar, oil, buttermilk, and vanilla extract.

In a small bowl mix together flour, baking soda, baking powder, salt, and Poudre Douce. Add this to carrot mixture, mixing until combined.

Distribute batter evenly into your baking pans. Bake 30 to 40 mins or until toothpick inserted in the middle comes out clean. Remove pans and let cake cool completely before icing.

For the frosting: In your electric mixer cream cream cheese until smooth and creamy. Add in butter gradually. Add in confectioners sugar and vanilla extract and mix until well combined. And then you’re ready to go as soon as your cakes are cooled.

Spice Cake

Stay sweet,


Charleston Spice Co.

Quick&Easy Corned Beef

If you want to make corned beef from scratch then you need at least 10 days. But sometimes it’s hard to think and plan ahead. Sometimes you’re just overcome with a craving for a homemade Rueben.

If you’re short on time, we’ve got you covered.

Go get yourself a corned beef brisket, throw out the pack of spices that comes with it, and grab our Frogmore Stew seasoning. Now just follow the cooking directions on the brisket package. When the recipe calls for spices use half of one of our 2 ounce packs of Frogmore Stew seasoning.

Simple, easy, delicious.

Corned beef


Charleston Spice Co.

Dos Tres Leches

Tres Leches

This is what it looks like when a cake oozes with sex appeal and Irish cream.

In honor of St. Paddy’s Day I decided to make a Pastel borracho de tres leches!! That’s right, I replaced one of the three milks with Irish cream liqueur.

This is the recipe I followed (for the most part). I ended up baking two 8″x 8″ cakes instead of one 9″ x 13″ cake, thus the title of this post Dos Tres Leches. I figured I needed to provide a sweet treat for those who didn’t want to drink and eat their dessert at the same time.

Here’s how to make your moist cakey dreams come true:

For the cakes:

2 8″x 8″ pans, buttered and floured

1 1/4 cup all purpose flour, sifted

1 teaspoon baking powder

1/4 teaspoon salt

1/2 cup butter, melted and cooled

1 cup sugar

5 eggs

For borracho milk mixture:

1/2 can sweetened condensed milk (we used La Lechera)

1/2 can evaporated milk (we used Carnation)

1/2 cup of your favorite Irish cream liqueur

For plain milk mixture:

1/2 can sweetened condensed milk (we used La Lechera)

1/2 can evaporated milk ( we used Carnation)

1/2 cup heavy cream

For frosting:

1 1/4 cup heavy cream

4 Tablespoons of sugar

1 teaspoon vanilla extract

Preheat oven to 325°F with the oven rack in the middle. Grease and flour your two pans.

Place flour, baking powder, and salt in a bowl and set to the side.

In your electric mixer beat the eggs adding in one at a time. Slowly add sugar and mix until incorporated, the mix should be fluffy and light yellow. Turning the mixer to low slowly add in the flour. Mix until combined, but don’t over do it!!

Split the batter between your two baking pans and bake for 30 to 35 minutes or until light golden brown.

Remove the pans from the oven and place on a wire rack to cool. Poke holes in the top of both cakes with a fork or toothpick.

Once cakes have cooled, pour the milk mixtures over them. At this point it might be a good idea to place a toothpick in one or the other to remember which one has the alcohol. Chill at least 4 hours or overnight.

To make the frosting combine all the ingredients in the bowl of your electric mixer and mix them together on medium until lovely soft peaks begin to form! I actually made the frosting in two batches, one plain and one for the borracho cake with Irish whiskey instead of vanilla, I mean, it’s St. Paddy’s Day, go big or go home…

Lather that frosting on top of your cakes and serve!!

Tres Leches

As a side note, we found that the cake was even better on the second day. Yeah, we were able to control ourselves and not eat it all on the first day, don’t ask how, we don’t even know, the cake is that good.

Stay sweet, friends.


Charleston Spice Co.

Ginger Sugar Cookies

Green ginger sugar cookie

Are you dyeing any food green this year to celebrate St. Paddy’s Day?? We decided green ginger sugar cookies were obnoxiously festive and appropriate for such a playful day.

These cookies are a basic sugar cookie but the ginger sugar gives them a hint of a bite! We used this recipe here BUT we replaced the regular sugar with our Ginger Sugar!!! (Oh, and we also added a few drops of green food coloring!)

Stay sweet,


Charleston Spice Co.