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.