Harvest Maple Carrot Cake
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
3 cups peeled and shredded carrots
1 cup walnuts, chopped
1/2 cup organic raisins
2 8 oz containers of organic cream cheese, room temperature
1/4 - 1/2 cup of real maple syrup
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
this sounds amazingly delicious..
this sounds really good, I'll need to try it.