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.
1 1/2sticks cold unsalted organic butter, cut into 1/2" dice
1 1/2cupsorganic sprouted flour of choice
1/2teaspoonflaky sea salt
Walnut Caramel Ingredients:
1 1/2sticksunsalted butter, softened
1/2cuporganic light brown sugar(can substitute coconut sap sugar)
1/4cuporganic dark brown sugar
1teaspoonflaky sea salt
1teaspoon vanilla extract
1/2cup organic heavy cream
1cupwalnut halves plus 1 cup coarsely chopped walnuts
Preheat oven to 350 degree. Line a 9x13” glass or ceramic pan with parchment paper, allowing 1” of overhang on the long sides.
For shortbread - In the bowl of a stand mixer fitted with paddle, mix the cold butter with flour, sugar, and salt at medium speed until a crumbly dough forms (about 6 minutes). Press the dough into the bottom of the prepared pan in an even layer. Refrigerate for 20-30 minutes.
Bake the shortbread for 25 minutes until golden brown. Rotate the pan from front to back halfway through baking. Transfer to wire rack and let cool completely.
For walnut caramel – In a medium saucepan melt the butter over moderate heat. Whisk in the honey, both sugars and salts and the vanilla. Cook stirring occasionally, until the caramel reaches 220 degrees on a candy thermometer (2-3 minutes). Carefully add the cream and cook until the mixture reaches 238 degrees (3-4 minutes). Stir in all the walnuts and cook until fragrant and toasty and slightly thickened (about 3 minutes).
Pour the walnut caramel over the shortbread and let cool completely. Using the parchment paper, lift onto a cutting board. Cut into bars and serve.