Ingredients:
Cake:
1 cup organic flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp real salt
1 tsp cinnamon
1/4 tsp ginger
1/4 tsp nutmeg
2 pasture raised eggs
6 tbsp melted grass fed butter
1/2 cup organic sugar
2 tsp molasses
1 tsp vanilla extract
1.5 cups finely grated carrots
Cream cheese frosting:
4 Oz cream cheese
4 tbsp softened grass fed butter
1/2 cup powdered organic sugar
1 tsp vanilla extract
Instructions:
Preheat your oven to 350°. Butter a round cake pan and dust it with flour, shaking out the excess.
Whisk flour, baking powder and soda, salt, and spices together in a mixing bowl.
In a large mixing bowl, beat together eggs, melted butter, sugar, molasses, and vanilla with an electric mixer.
Add the dry ingredient mixture and beat on low until just combined.
Fold in grated carrots until well distributed.
Put cake batter into the prepared cake pan and bake for 32-34 minutes. Cool the cake for 10 minutes in the pan, and then turn onto a rack and allow to cool completely.
Prepare your frosting: Beat the cream cheese and butter until fluffy, then add the powdered sugar and vanilla. Beat slowly until incorporated, and then on high until fluffy. Refrigerate until you’re ready to frost your cake (I beat it again before frosting to fluff it up).
Frost your cake.
Enjoy and be nourished!!
Notes:
Total prep time: 45 minutes (10 preheating and preparing, 35 baking, roughly).
This recipe makes one cake layer; double the recipe and prepare an additional cake pan if you would like to make two layers, etc.
I believe in making food that honors and celebrates both our special occasions, and our bodies!
This carrot cake recipe calls for half the sugar that other recipes on the internet call for, and when you use high quality ingredients like pasture raised butter and eggs, it’s downright nutritious (although it’s still a sweet treat, so enjoy it in moderation for best health).
I hope you enjoy this recipe, and I’d love to hear about it if you give it a try!