Carrot Cake

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)



  • 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


  1. Preheat oven to 350.
  2. Mix all dry ingredients.
  3. Add other wet ingredients a little at a time, mixing well.
  4. Pour into a greased (I use palm shortening) casserole pan, or two cake pans.
  5. Bake for 35-45 minutes.
  6. Allow to cool for 10 minutes before removing from pans (if using round cake pans)


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!

3 thoughts on “Carrot Cake”

    1. 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!

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