Harvest Maple Carrot Cake

https://www.kulinarian.com/recipes/harvest-maple-carrot-cake/?utm_c...

Main Ingredients

3 cups sprouted pastry flour

2 teaspoons baking soda

1 teaspoon sea salt

1.5 teaspoon ground cinnamon

1 cup oil or melted butter (we used avocado oil)

1 - 1 1/2 cups real maple syrup

1 teaspoon vanilla

4 eggs

3 cups peeled and shredded carrots

1 cup walnuts, chopped

1/2 cup organic raisins

Frosting Ingredients

2 8 oz containers of organic cream cheese, room temperature

1/4 - 1/2 cup of real maple syrup

Recipe Steps

1. In a large mixing bowl or electric mixer bowl, add the sprouted wheat flour, baking soda, sea salt, and cinnamon. Mix dry ingredients to combine.
2. Add oil or melted butter, maple syrup, vanilla and four eggs. Blend until will incorporated.
3. Last add the chopped walnuts, shredded carrots and raisins. Stir them into the batter gently.
4. Grease and flour 10x14 (or 9x13 baking dish, for taller cake) sheet pan.
5. Pour batter into pan of choice and bake at 350 degrees for 15-20 minutes until tooth pick comes out clean. If using a smaller pan, time may need to be adjusted upward.
6. After cake has cooled to room temperature. Mix the cream cheese and 1/4 - 1/2 cup of real maple syrup (more for a sweeter frosting) until well blended. Frost the top of the cake and decorate as desired.

Additional Notes

Cake batter may be baked in 2 - 9-inch round pans to make a layered version of this cake. Then frosted between the two layers and around the top and sides. Batter may also be used to make cupcakes. Baking time will be needed to be adjusted according to pan size used. Pair this tea with a hearty chai or earl grey or enjoy carrot cake in your tea cup with our Harvest Carrot Cake Rooibos blend. Grab more details about this Harvest Carrot Cake at www.stfiacres.com/blog