Mother Linda's Carrot Cake
When my kids were little, this was one of their favorite birthday cakes, and the batter made great cupcakes for school, too. I only use the best ingredients for this recipe—organic carrots, sprouted spelt and fresh oil.
2 cups Sucanat
1¼ cup oil, such as sunflower or coconut
2 cups sprouted spelt
1 tsp. salt
2 tsp. cinnamon
2 tsp. baking soda
3 cups grated carrots
Combine all ingredients. Pour into a greased 9x13-inch cake pan. Bake at 350°F oven for about 40 minutes or until the cake springs back in the middle. Cool well before icing.
© Mother Linda's
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