Carrot Cake
Carrot Cake:
  • 4 pastured or organic eggs
  • 2cups maple sugar (or sugar of your choice)
  • 1cup coconut oil, melted
  • 2cups sprouted white wheat flour
  • 1teaspoon sea salt
  • 1teaspoon baking soda
  • 1/2teaspoon aluminum-free baking powder
  • 2teaspoons ground cinnamon
  • 2cups organic carrots, grated
  • 18- oz. package cream cheese
  • 5tablespoons organic butter, softened
  • 1/3cup rapadura or maple sugar
  • 1teaspoon vanilla
  1. Beat eggs until fluffy; add sugar gradually.
  2. Pour oil into sugar mixture slowly; beat well.
  3. Sift dry ingredients together.
  4. Add to batter in 3 additions; beat well after each.
  5. Fold in carrots.
  6. Pour into 3 well-buttered 9–inch layer pans.
  7. Bake at 350 degrees for 35 minutes.
  8. Let cool 5 minutes and turn out onto a cooling rack. Let cool completely and ice.
  1. Using an electric mixer beat the cream cheese and butter together until light and creamy.
  2. Add the vanilla and blend.
  3. Add the sugar slowly to blend and then mix on high until the sugar has dissolved and the frosting is light and smooth.
  4. Spread between cooled cake layers and on top and sides.