Cakes & Cookies
pastured or organic eggs
maple sugar (or sugar of your choice)
coconut oil, melted
sprouted white wheat flour
aluminum-free baking powder
organic carrots, grated
package cream cheese
organic butter, softened
rapadura or maple sugar
Beat eggs until fluffy; add sugar gradually.
Pour oil into sugar mixture slowly; beat well.
Sift dry ingredients together.
Add to batter in 3 additions; beat well after each.
Fold in carrots.
Pour into 3 well-buttered 9–inch layer pans.
Bake at 350 degrees for 35 minutes.
Let cool 5 minutes and turn out onto a cooling rack. Let cool completely and ice.
Using an electric mixer beat the cream cheese and butter together until light and creamy.
Add the vanilla and blend.
Add the sugar slowly to blend and then mix on high until the sugar has dissolved and the frosting is light and smooth.
Spread between cooled cake layers and on top and sides.