Project Description

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 9×13-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.