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  • CARROT CAKE

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    CARROT CAKE
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    by Lillie Ann Passwaiter
    76 recipes
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    COCONUT FROSTING 8 OZ ORGANIC. CREAM CHEESE, SOFTENED 1/3 CUP ORGANIC BUTTER, SOFTENED AT ROOM TEMP. 2 TSP. ORGANIC VANILLA 1/3 CUP ORGANIC HONEY MIX ALL THE ABOVE INGREDIENTS & SPREAD ON CAKE ON TOP OF FROSTED CAKE, SPRINKLE 1/4 CUP CHOPPED WALNUTS

    Ingredients

    • 1 CUP ORGANIC VEGETABLE OIL
    • 1 CUP ORGANIC HONEY
    • 4 ORGANIC EGGS
    • 1/4 CUP ORGANIC COCONUT FLOUR
    • 3/4 CUP ORGANIC WHOLE WHEAT FLOUR
    • 1 CUP ORGANIC WHITE FLOUR
    • 2 TSP. ORGANIC CINNAMON
    • 2 TSP. ORGANIC BAKING SODA
    • 1/2 TSP. ORGANIC SALT
    • 1/2 CUP ORGANIC COCONUT
    • 3/4 CUP ORGANIC WALNUTS, CHOPPED
    • 3 CUPS ORGANIC CARROTS, GRATED

    Directions

    1. IN A LARGE MIXING BOWL, BEAT TOGETHER THE OIL, HONEY AND EGGS UNTIL THE MIXTURE IS LIGHT AND FLUFFY.
    2. IN ANOTHER SMALLER BOWL, COMBINE THE FLOURS WITH THE OTHER DRY INGREDIENTS AND THEN STIR IN THE COCONUT AND CHOPPED WALNUTS. STIR ALL THE DRY INGREDIENTS INTO THE HONEY MIXTURE BY HAND UNTIL WELL BLENDED, THEN MIX WITH YOUR ELECTRIC MIXER FOR ABOUT 2 MINUTES.
    3. STIR IN THE GRATED CARROTS BY HAND UNTIL THOROUGHLY MIXED.
    4. POUR INTO A GREASED AND FLOURED 9" X 13" GLASS PAN.
    5. BAKE FOR 45 MINS.TURN DOWN TEMP. TO 300 DEGREES THE LAST 15 MINS. COOL IN THE PAN FOR 10 MINUTES.
    6. SEE SUMMARY FOR FROSTING IF DESIRED.

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