Moist, Rich Carrot Cake

 

 

 

 

 

 

 

  • 2 cups Organic Flour
  • 2 cups Organic Cane Sugar
  • 2 tsp. Baking Soda
  • 1 tsp. Sea Salt
  • 3 tsp. ground Cinnamon
  • 1 1/2 cups Thrive Algae Oil
  • 4 Farm-Raised Eggs
  • 3 cups Organic Carrots (approx. 2 lbs.), grated
  • 1 tsp. Vanilla Extract
  • 1 cup Pecans or Walnuts

 

Combine first 5 ingredients and mix together in a large bowl. Stir in the oil. Add eggs, one at a time, mixing well after each egg. Thoroughly mix in grated carrots, vanilla and nuts.

Pour into a 13 x 9 x 2 inch pan. Bake in preheated oven at 350 F for 30 minutes. Cool in pan. Add icing.

 

Cream Cheese Icing:

  • 1/2 cup melted Butter
  • 8 oz. pkg. Soft Cream Cheese
  • 1 tsp. Vanilla Extract
  • 1 lb. box Confectioner’s Sugar

 

Combine first 3 ingredients, mixing well. Gradually add sugar, beating until smooth. Spread on cooled cake.

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Healthy Variations for the Cake:

  • Substitute 1 cup carrots for 1 cup shredded and drained Zucchini or 1/2 cup smashed, cooked Black Beans and 1/2 cup unsweetened shredded Coconut.
  • Substitute 1 cup nuts for 1 cup Organic Raisins.