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Below are three photos to give you an idea of how much product you will receive in each size package. We filled up each size bag with marbles and placed them next to a quarter to provide a clear representation. There are two different photos, one for standard spices/seasonings and one for herbs. Since many herbs are so leafy the same weight will fill up a much larger bag. This is why some of the herb prices seem a lot higher than the spice prices, but you are actually receiving more product.

The third image is of our 1 cup Bottle with Sifter next to a popular national brand found in most grocery stores. You can see that our bottle holds close to 2.5 times more product than the national brand bottle. Plus, ours often costs less! Please be aware some other online retailers only offer 1/2 cup(4 fluid ounces) bottles. We choose to offer double the size 1 cup (8 fluid ounces) bottles to give you the biggest bang for your buck!

We hope you can see from these images that regardless of which size you order, you are getting a lot of product and a very good value compared to the supermarket.

Classic Carrot Cake

Freshly chopped carrots pair with fragrant Madagascar Vanilla Extract and fresh ground Saigon Vietnamese Cinnamon in this classic comfort food. Extremely moist and flavorful, this fluffy cake is topped with fresh whipped cream cheese icing!

  • Yield:10-12

  • Level of Difficulty:Easy

  • Cook Time:45 Minutes

  • Prep Time:20 Minutes


  • 4


  • 1 1/4 cup

    vegetable oil

  • 2 cups


  • 2 teaspoons

    Madagascar Vanilla Extract

  • 1 cup

    all-purpose flour

  • 1 cup

    cake flour

  • 2 teaspoons

    baking powder

  • 2 teaspoons

    baking soda

  • 1/2 teaspoon


  • 2 teaspoons

    Saigon Vietnamese Cinnamon

  • 3 cups

    grated carrots (about six carrots

  • 8 ounces

    softened cream cheese

  • 1/2 cup

    softened butter

  • 2 cups

    confectioner’s sugar

  • 1 teaspoon

    Madagascar Vanilla Extract


Add the eggs to a mixing bowl and start mixing on low. Slowly add the vegetable oil, sugar and vanilla. Scrape down sides of bowl.

In a separate bowl, sift together the flours, baking powder, baking soda, salt and cinnamon. Slowly pour into the wet ingredients, mixing on low. Scrape down sides of bowl, and mix on low for 5 minutes in a stand mixer, 10 minutes in a hand-held mixer.

Add the carrots at this point by hand. Mix well. Pour into a greased 9x13” baking dish. Bake at 350 degrees for 40-45 minutes, or until a cake tester comes out clean.

Cool completely on a cooling rack before icing; for at least an hour or so.

Cream the cream cheese, butter and vanilla together in a medium size bowl until combined. Slather on top of the cooled cake, being careful not to rough up the top of the cake. Serve immediately. Store covered in the fridge for up to 3 days.

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