Carrot Cake
Course
Cakes & Cookies
Ingredients
Carrot Cake:
4
pastured or organic eggs
2
cups
maple sugar (or sugar of your choice)
1
cup
coconut oil, melted
2
cups
sprouted white wheat flour
1
teaspoon
sea salt
1
teaspoon
baking soda
1/2
teaspoon
aluminum-free baking powder
2
teaspoons
ground cinnamon
2
cups
organic carrots, grated
Icing:
1
8- oz.
package cream cheese
5
tablespoons
organic butter, softened
1/3
cup
rapadura or maple sugar
1
teaspoon
vanilla
Instructions
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.
Icing:
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.