Carrot-Walnut Sprouted Loaf Cake
  • 1cup organic avocado oil
  • 1 1/4cups plus 1 tablespoon organic sprouted flour of choice
  • 1 1/2teaspoons aluminum-free baking powder
  • 1 1/2teaspoon ground cinnamon
  • 1/2teaspoon sea salt
  • 1/2cup organic golden raisins
  • 1/2cup walnuts, coarsely chopped
  • 3 large organic or pastured eggs
  • 1cup organic sugar(can substitute Lakanto or reduced sugar to 3/4 cup)
  • 8 oz. organic carrots, coarsely grated(about 2 cups)
  • 2teaspoons organic light brown sugar
  1. 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.
  2. 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.
  3. 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.