Project Description

Carrot Cake Supreme

This cake is so good I don’t even frost it. Your friends will beg for the recipe. Great for kids!

• 3 cups sprouted spelt
• 3 cups Sucanat
• 1 tsp. salt
• 1 Tbsp. baking soda
• 1 Tbsp. cinnamon
• 1½ cups light oil, sunflower
• 4 eggs, slightly beaten
• 1 Tbsp. vanilla
• 1 1/3 cups cooked carrots, puréed
• 1½ cup dried coconut
• 1½ walnuts, coarsely chopped
• 1 8-oz. can crushed pineapple, undrained

Mix flour, Sucanat, salt, baking soda and cinnamon in a large bowl. Add oil, eggs, and vanilla. Mix well. Fold in cooled and pureed carrots, coconut, crushed pineapple, and walnuts. Pour into a greased 9×13-inch baking pan. Bake at 350°F for about 40 minutes, or until the edge pull away from the pan. Cool and frost with frosting of your choice.