Friday, December 16, 2011

Nourishing Sprouted Flour Carrot Cake

Carrot Cake has many possibilities for nourishing us. It is a varied ingredient recipe that you can change to your liking!   I promised I would post this recipe...and well folks, here it finally is months after the promise ;)   Pregnancy has changed my priorities a bit, and that is why my posts are far between.  Enjoy this nourishing carrot cake this season! (or anytime of the year!!)


4 cups peeled and grated carrots
1 1/2 cups soaked and dried walnuts or pecans
1 cup chopped dates (or raisins if you prefer)
2 cups sprouted flour
1 tablespoon cinnamon (or more if you fancy! I love the smell so I always add more!)
1 teaspoon cloves (or less since it's strong)
2 teaspoons baking powder (aluminum free)
1 teaspoon baking soda
1 teaspoon sea salt
4 large pastured eggs
1 cup coconut oil, melted/softened
1 cup maple syrup (or other natural sweetener- maple sugar, whole cane sugar, etc.)
~1 cup maple sugar (you can use less, use something with a  molasses flavor to replace brown sugar)
1 tablespoon vanilla
1 cup finely chopped soaked dried nuts (optional- to cover sides of cake)

Cream Cheese Icing:

1 cup pastured unsalted butter
16 ounces cream cheese (2 - 8 oz packages organic full fat cream cheese)
 Powdered evaporated cane juice to taste
2 tablespoons orange zest
1 teaspoon vanilla

  • Oven: 350
  • Grease and flour two 9 inch cake pans or a 9x13 sheet cake pan.
  • Mix carrots, nuts, dates in a bowl and set aside.
  • In another bowl, mix flour, cinnamon,cloves, baking powder, soda and salt.
  • In a LARGE bowl, beat eggs, coconut oil, sugars and vanilla until blended.
  • Fold flour mixture into egg mix until just moistened. 
  • Fold in carrot mix until combined.
  • Divide batter between 2 pans or spread evenly in sheet pan.
  • Bake 45 to 50 minutes, until cake springs to touch and toothpick or knife comes out clean.
  • Cool in pan 15 min.  Remove from pans to cooling rack.


  • Cream butter and cream cheese together with speed mixer until light and fluffy. Add powdered cane juice until smooth.
  • Add orange zest and vanilla.
  • Combine for 1 minute until fluffly.

If making 2 layer cake:

Cut off rounded top of cake to create 2 flat surfaces. Place one cake layer cut side down on a platter, spread 1/3 of icing. Top with second layer of cake, cute side down ( so you aren't frosting crumbs!)  Spread top with 1/2 of remaining icing. Use rest of icing to cover sides.

Coat sides with chopped nuts if using.

For sheet cake- cover cake with a thick coating of icing. Sprinkle with chopped nuts, if using.

ENJOY. It's so satisfyingly delicious.  I love all the nuts in this as it adds proteins and fats, and slows the sweet response in the body.


Jana said...

I have made this cake several times! A couple of times I substituted grated apples instead of carrots, and it turned out SO delicious.
Thank you for this recipe! It is our family's favorite cake recipe now. :D

Terri Sweeney said...

Just made this cake for a spring dessert and it is so yummy! I did substitute half the flour with Einkorn all purpose flour and used 3/4 cup of coconut palm sugar in place of the maple sugar. I also really liked that you used maple syrup as the other sugar choice. For the icing I also used maple syrup as the sweetner along with some organic vanilla. I am very grateful for this recipe and Thank you so much for making this recipe available online.

Nourishing Creations said...

Fabulous! Thank you for sharing your modifications! I will try out some of your suggestions!

Related Posts Plugin for WordPress, Blogger...