Name: The Best Organic Carrot Cake Recipe
Yield: 1 cake

This was grandma’s favorite recipe for carrot cake. She would pull out the recipe card and smile at all the spots and stains knowing that it is a tried and true recipe. Out would come the grater and the cutting board as she would begin to pile up her fresh carrots on it for grating. Next, she would compile all of the rest of her ingredients, first the dry and then the wet. She would grab a wooden spoon and her favorite mixing bowl and her rose-sprigged apron. She always smiled as she tied that apron around her waist. She loved roses and this was covered in them. This recipe was made for birthdays, Easter, parties, and she loved to take this to her senior citizen’s classes at church and everyone loved it there. The cake box always returned empty and we were always so disappointed.

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$The Best organic carrot cake | Photo of a carrot cake with cream cheese frosting topped with chopped walnuts on a blue willow cake plate \ www.RosevineCottageGirls.com$

Is Butter Or Oil Better For Carrot Cake?

Contents hide

1 Is Butter Or Oil Better For Carrot Cake?

2 How Do I Grate The Carrots For Carrot Cake?

3 Carrot Cake Recipe

3.1 Ingredients For Cake:

3.2 Ingredients For Icing:

3.3 Topping:

3.4 Directions:

4 The Best Organic Carrot Cake

4.1 Ingredients

4.2 Instructions

Carrot cake is an oil-based batter. This will give you a very moist crumb but it also means that you won’t get the leavening that you would normally get when you cream your butter and sugar together while making other recipes.

How Do I Grate The Carrots For Carrot Cake?

You will take your box grater or other cheese grater and use the smallest grating section. Run your carrots up and down on that area of your grater until all of your carrots are done. Make sure you protect your counters because the carrots can stain. Use a cutting board to get the job done and save the counters.

Be careful not to under-spice your carrot cake. This will ruin your delicious carrot cake experience. It is a spice cake and needs to taste like spices.

Carrot Cake Recipe

Ingredients For Cake:

2 Cups Organic All-Purpose Flour

2 Teaspoons Non-aluminum Baking Powder

2 Teaspoons Baking Soda

1 teaspoon Himalayan Sea Salt

1 1/3 Cup Coconut Oil

1 1/2 Raw Sugar

4 Free Range Eggs

3 Cups Grated Organic Carrots

2 Inch Piece Organic Fresh Ginger Peeled & Grated

1 teaspoon of cinnamon

1/2 teaspoon of allspice

Directions:

In a large mixing bowl mix dry ingredients together except sugar. In another bowl mix oil, sugar, eggs, carrots, and ginger. Add carrot mixture to dry ingredients, with a minimum amount of folding combine them. Stir in raisins. Don’t over mix. Grease pans and preheat oven to 325. Pour batter into pans and bake for 55 minutes or until toothpick comes out clean. Let cool. Remove cakes from pans. Ice the cake and sprinkle with walnuts.

For the icing: beat the cream cheese, sugar, and vanilla until smooth. Pour in the cream. Beat until combined.\

1/2 Cup Organic Raisins

Ingredients For Icing:

16 oz Cream Cheese

1 1/2 Cup Organic Powdered Sugar

1 Teaspoon Vanilla

1/2 cup Whipping Cream

Topping:

1 cup Chopped Walnuts

Directions:

Gather all of your ingredients, your mixing bowls, measuring cups, and spoons together on the counter. In a large mixing bowl mix dry ingredients together except sugar. Stir this to combine. In another bowl mix oil, sugar, eggs, carrots, spices, and ginger. Add the carrot mixture to dry ingredients, with a minimum amount of folding, combine them. Note, we don’t add raisins but if you want to add them you would do it now. Don’t over mix. Grease pan and preheat oven to 325 F. Pour batter into the pan and bake for 55 minutes or until toothpick comes out clean. Allow to cool on a wire rack on your counter. After about 15 minutes gently run a butter knife around the edge of the pan to loosen it. Remove cakes from pans and put on a wire cooling rack. Allow to completely cool. Now, after it is cool, ice the cake and if desired, sprinkle with walnuts.

For the icing: beat the cream cheese, sugar, and vanilla until smooth. Pour in the cream. Beat until combined.

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Yield: 1 cake