This recipe serves 20
Many store-bought birthday cakes are loaded with sugar, frosting, and unhealthy ingredients. This carrot birthday cake is made with wholesome ingredients that kids and adults are sure to love.
- 4 cups organic whole wheat pastry flour
- 1 tablespoon ground cinnamon
- 1 teaspoon ground cloves
- 1/2 teaspoon ground ginger
- 3/4 teaspoon freshly grated nutmeg
- 1-1/2 teaspoons sea salt
- 8 organic eggs
- 2/3 cup organic maple syrup or agave nectar
- 2/3 cup organic oil (or reduce the fat and calories in this recipe by using 2/3 cup low fat vanilla yogurt or applesauce in place of oil)
- 1 tablespoon pure vanilla extract
- 4 cups finely shredded organic carrots
- 2 cups chopped organic walnuts
- 2 cups dried raisins or currants
- 4 (8-ounce) packages organic cream cheese, softened at room temperature (or reduce the fat by opting for low fat cream cheese)
- 1 stick (1/2 cup) organic butter, softened at room temperature
- 2 tablespoons pure vanilla extract
- Finely grated zest of an organic lemon
- 2 to 3 tablespoons fresh organic lemon juice
- Organic confectioners’ sugar (or stevia) to taste
1. Preheat your oven to 350 degrees F. Then grease and flour two 9×13-inch baking dishes. Set aside.
2. In a large bowl, whisk together flour, spices and salt. In a second large bowl, whisk together eggs, syrup, oil and vanilla. Stir flour mixture into egg mixture until just combined.
3. Once you have combined the wet and dry ingredients, you can mix in the carrots, walnuts and raisins (or currants). Divide this mixture between the two baking dishes. Bake for 1 hour. Remove from oven and let the cakes cool for 15 minutes.
4. While the cakes are cooling, beat the cream cheese, butter, vanilla, lemon zest and lemon juice until smooth. Then add sugar (or stevia), beating well to incorporate.
5. Carefully invert the cakes. Place one cake on a cake board. Generously spread the top with frosting. Set second cake on top. Cover the sides and top with frosting. Save any leftover frosting in an airtight container in the refrigerator and use on muffins or cupcakes.
This recipe was adapted from a recipe at She Knows found here.