Put egg yolks, verjuice, broth, saffron, and cinnamon into a bowl and blend. Pass them through a sieve into a pot. Cook down slowly and stir continuously until it begins to thicken. Sprinkle with spices and serve.
Mix the honey with 1 egg. In another bowl, mix the flour, cinnamon, cardemom, nutmeg, cloves, baking powder, and a pinch of salt. Add the flour mixture to the honey mixture and mix thoroughly. Knead into dough, and then wrap in cling film and refridgerate for an hour.
Preheat the oven to 200 C. Flour a work surface and roll out the dough until 1 cm thick. Cut out with cookie cutters, and place on a baking tray lined with baking paper.
If using pareils, brush the tops with the 2nd egg, beaten, and sprinkle with pareils.
Preheat oven to 160C. Grease a 9×13″ cake pan, or two 9″ pans. Mix together flour, baking soda, baking powder, salt, cinnamon, and nutmeg. In separate bowl, beat together eggs, oil, brown sugar, white sugar, and vanilla. Mix the flour mixture in with the egg mixture. Mix carrots in thoroughly.
Pour batter into pan and bake 45-50 min. or until a toothpick inserted comes out clean. Cool thoroughly before frosting (with cream cheese frosting).
2014-03-09: We had some carrots getting old, so I decided to try a carrot cake recipe, since it’s basically Joel’s favorite type of cake and I’ve never made it. Cake was good. Cream cheese frosting with 20% speisequark substituted for the cream cheese was a bit failure: