Preheat oven to 325 degrees. Cream butter. Gradually add sugars, beating well until creamy. Add egg and beat well. Add oil and vanilla, mixing well.
Combine flour, soda, and salt. Add to creamed mixture mixing well. Stir in oats and remaining ingredients.
Shape dough into 1-inch balls (makes about 10 dozen!). Place on parchment-lined cookie sheets about 2 inches apart and flatten slightly using a fork. Bake for about 15 minutes. Cool slightly on pan then remove to wire rack to cool completely.
1 1/4cupsplus 1 tablespoon organic sprouted flour of choice
1 1/2teaspoons aluminum-free baking powder
1 1/2teaspoonground cinnamon
1/2teaspoon sea salt
1/2cuporganic golden raisins
1/2cupwalnuts, coarsely chopped
3large organic or pastured eggs
1cuporganic sugar(can substitute Lakanto or reduced sugar to 3/4 cup)
8 oz. organic carrots, coarsely grated(about 2 cups)
2teaspoonsorganic light brown sugar
Preheat oven to 350 degrees. Lightly oil and flour a 9x5” loaf pan. Whisk together baking powder, cinnamon, salt, and 1 ¼ cups flour in a small bowl. In a separate bowl, toss raisins, walnuts, and remaining 1 tablespoon flour.
In a medium bowl using an electric mixer on medium-high speed, beat eggs and sugar until light and fluffy, about 3-4 minutes. With mixer running, gradually drizzle in 1 cup oil, then add vanilla. Fold in dry ingredients, raisin mixture, and carrots. Scrape batter into prepared loaf pan. Sprinkle with brown sugar.
Bake cake for 65-75 minutes or until toothpick test comes out clean. Let cool slightly in pan on wire rack then remove and cool completely.