This is a favorite for a couple of my kids. They ask for it every year. Who says you can’t enjoy your birthday in a healthy way? Go ahead and eat your cake, too.
“…It is perfectly possible to to satisfy our inborn taste for sweet things with desserts that are nutritious.”
Nourishing Traditions – Sally Fallon (534)
CARROT CAKE:
Ingredients
- 4 cups sprouted flour (I used a mix of wheat and rye)
- 1.5 cups sucanat (or coconut sugar)
- 1 TB pumpkin spice mix (cinnamon, nutmeg, ginger)
- 1/2 tsp Real salt
- 2 tsp baking soda, aluminum free
- 2 cups raw milk, kefir, or buttermilk
- 6 pastured eggs
- 2 cups coconut oil, or org. butter
- 7 cups organic carrots, shredded
Method:
- Preheat oven to 350.
- Mix all dry ingredients.
- Add other wet ingredients a little at a time, mixing well.
- Pour into a greased (I use palm shortening) casserole pan, or two cake pans.
- Bake for 35-45 minutes.
- Allow to cool for 10 minutes before removing from pans (if using round cake pans)
FROSTING:
I usually use a pinch of salt, 8 oz of org. cream cheese, vanilla extract, and either maple syrup, raw honey, or powdered evaporated cane sugar (that I do in the Blendtec). Amounts of sweetener vary depending on taste. If using a granulated sugar, use a bit of raw milk to help it mix and whip up well. Using the whip attachment in my Kitchen Aid mixer works great.
ENJOY with some Chai tea!
The Well Nourished Home 
Sounds yummy, Gina! Thanks so much for sharing.
Can you share your source again for sprouted grains? Or a link to your recipe for making your own? Thanks!
It is easy to sprout your grains, I hope you have looked it up online. It’s basically soaking the wheat berries for 1-3 days depending on the temp and then rinsing them for hours or a day until they just get a very small sprout coming out of it. I’ve been doing it for years!