Chef Tom’s Celebration Carrot Cake

There’s something about carrot cake that makes it the perfect (and healthier) choice for a celebration cake. Tom and Debi served carrot cake at their wedding in 1977! This recipe makes one large square cake (baking pan), two small round cakes, or 18-24 muffins. 

DRY INGREDIENTS

½ cups organic pastry flour*
½ cup organic white unbleached flour*
4 tsp non-aluminum baking powder, heaping
1 tsp baking soda
1 tsp cinnamon
¼ tsp nutmeg
¼ tsp cloves
¼ tsp ginger

*Or 4 cups of unbleached white flour (lighter cake) 

WET INGREDIENTS

3 cups hand grated organic carrots (about 4 large carrots)
½ cup organic vegetable oil
½ cup organic maple or brown rice syrup
½ cup organic barley malt (or ½ cup maple or rice syrup) 
1 tsp organic vanilla
½ tsp organic lemon juice
½ cup organic soymilk
½ cup organic raisins (optional)
1 cup organic walnuts pieces (optional)
½ tsp sea salt

1. Preheat oven to 350°F. Lightly oil two 9-inch square or round cake pans and coat lightly with white flour.

2. Mix dry ingredients in a large mixing bowl. 

3. Measure liquid ingredients in a 4-cup measuring cup or bowl (3 cups total liquid) and whisk until foamy. Pour into bowl with dry ingredients and mix until dry ingredients are mixed in fold in carrots, raisins, and walnuts.

4. Pour into oiled baking pans and shake to distribute evenly in the pan. Bake for 30-45 minutes until the center bounces back from being pressed in lightly with your finger.

5. Ice with organic maple cream (optional), or frosting of your choice, invite family and friends and enjoy a celebration party!

VARIATION
Chocolate or Carob Carrot Cake:
Add 1/4 cup of organic chocolate cocoa or organic carob powder in place of 1/4 of the flour to make a Celebration Chocolate Carrot Cake.