Using all organic products makes for more color and vitality. So does using about twice as many carrots than most recipes. Now and then, I also love the texture of diced fresh figs instead of raisins, as well as hand-broken walnuts for a chunky crunch.
In the beginning, I follow this order and set out all the ingredients on a crowded countertop. As I use each item, I put it away, because I don't particularly like to clean the kitchen after putting the cake in the oven. I clean up each knife and bowl as they are used, so that by the time the smell of baking cake hits your nose, the kitchen is left intact, perfect enough even for your future mother-in-law's taste.
Carrot CakePrepare two 9-inch baking pans by lightly coating with organic butter and flour, as well as parchment paper on the bottom.
Ingredients:2 cups pastry flour
1/2 teaspoon baking powder
2 teaspoons baking soda
1/2 teaspoon iodized salt
2 teaspoons ground cinnamon, organic
3/4 cup 100% virgin olive oil, organic
3/4 cup 2% buttermilk, organic
2 teaspoons real vanilla extract, organic
2 cups Stevia sugar substitute, 1:1 for sugar granules
3 cups grated carrots, organic
8 oz crushed pineapple, organic, fresh, drained of water
4 oz crushed coconut flakes
1 cup walnuts, crunched by hand
- Stir together flour, soda, powder, salt, and cinnamon until sifted. Set aside.
Bake:Bake at 350F for 25-30 minutes, or when toothpick or knife inserted into the middle comes out clean.
Cool:Cool for 10 min in cake pan, then turn over to cool completely (okay to freeze covered), before frosting.
Frosting:8 oz whipped cream cheese
1 stick butter, organic
1/2 cup confectioner's powdered sugar
1 tbsp crushed pineapple, organic
1 tbsp flaked coconut, organic
- Cream together whipped cream cheese, butter, sugar, crushed pineapple and flaked coconut.
- Frost top of one cake, then top of 2nd cakes. I find it too rich to frost all around the corners, too, and prefer it with less frosting.
- Delight your family and friends!