Mother Linda's Carrot Cake


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.

4 eggs

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.


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