My 70th Birthday had another round of carrot cake, brought back by popular demand. Well, actually we begged for it. The only difference in the recipe below and the carrot cake we all love is the flour. My friend makes it for me with fresh Einkorn flour. This makes for a wonderfully rich and hearty cake. You can use less sugar as well and it will still be delicious. There was enough left over that I cut it into small pieces and froze it in a place no one would find. All for me. Well, it is my 70th after all.

This is my nephew, Landon, who is showing off his version of the Radical Carrot Cake. Yum!

Radical Carrot Cake

2 cups         Sugar

1 ¼             Coconut Oil

3                Eggs

2 tsp           Vanilla

2 ¼             Whole Wheat Pastry Flour

2 tsp           Cinnamon

¼ tsp          Nutmeg

2 tsp           Baking Soda

½ tsp          Salt

 

2 cups         Grated Carrots

1 cup          Chopped Walnuts

8 oz can      Crushed Pineapple (optional)

 

Blend dry ingredients. The blend wet ingredients. Blend together until smooth. Add carrots and walnuts and other optional fruits.

 

Pour batter into baking or muffin pan. Bake at 350 for 40 minutes.

Frosting

 

12 oz                   Cream Cheese

¼  cup        Milk

4 cups         Powdered Sugar

1 tsp           Vanilla

 

Blend all ingredients until creamy smooth. Spread over cooled cake.

Gluten Free Carrol Cake

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