Carrot Cake

Carrot Cake is a favorite recipe in my family! I can't count how many times I've served this! Its great for birthdays, wedding or baby showers, holiday gatherings or even just with your morning coffee! I made this for my daughters second birthday a few months ago and she LOVED it! I choose to leave the nuts out, but it is good with walnuts too! ~Sarah

Recipe:

4 eggs

3 cups of grated organic carrots (*3 cups=1pound for purchasing carrots, also I use my food-processor to chop the carrots)

2 cups of sugar (Sub: 1 cup with ½ cup honey, ½ cup fresh pressed apple juice)

1 ½ cup of oil (use coconut oil, you will need to melt this on stove top to become a liquid consistency)

2 cups flour

2 tsp aluminum-free baking powder

2 tsp baking soda

3 tsp cinnamon

¼ tsp salt

*1 cup chopped walnuts (Optional, I leave these out most of the time)

Preheat oven to 350 degrees

Grease and flour either one: 13x9 cake pan OR: two 6x4 glass pyrex containers half the size (I do two small cakes and then freeze one!)

Beat eggs and oil in small bowl

In a large bowl combine dry ingredients: flour, sugar, soda, powder, cinnamon and salt. Then add egg and oil mixture. STIR in carrots (and nuts if using). Bake 35-40 minutes regardless of which pan, it still needs this amount of time. Check center of cake with knife, if knife comes out clean, the cake is ready! Let cool then frost with the following:

Cream Cheese Frosting:

16 oz powdered sugar

8 oz package of cream cheese (softened for mixing)

½ cup of organic butter

1 tsp of vanilla

** Use fresh pressed beet juice from juicer to color frosting pink! Great for birthdays!

Mix ingredients, frost and serve!