Weekly Recipe: Old-Fashioned Carrot Cake

Recipe from Shoshanna's Making Babies DVD series, coming soon to www.BulkHerbStore.com

Old-Fashioned Carrot Cake

Prep: 10 min. Cook: 25 min. Yield: 1 3-layer cake or 24 cupcakes

Cake:
1 cup Walnuts
1/2 cup Raisins
3 cups Carrots, shredded
1 cup Buckweat Flour
1 cup Wheat Flour
2 cups Sucanat
2 tsp. Baking Powder
1 tsp. Baking Soda
2 tsp. Ground Cinnamon
1½ tsp. Sea Salt
4 large Eggs, lightly beaten
3/4 cup Grapeseed Oil
1 tsp. Vanilla Extract

Cream Cheese Frosting:
1-8oz. package Cream Cheese, softened
1/2 cup Butter, softened
1-16oz. package Powdered Sugar, sifted
1 tsp. Vanilla Extract

Cake:
1. Preheat oven to 350º F. Butter three round 9-inch cake pans and line with wax paper; then butter and flour wax paper.
2. Combine first 10 ingredients in a large bowl. Add eggs, oil and vanilla, stirring until blended. Pour into prepared pans.
3. Bake for 25 minutes or until a toothpick inserted in center comes out clean.
4. Cool in pans on racks for 10 minutes. Remove from pans and cool completely on wire racks.
5. Spread cream cheese frosting between layers, on top and sides of cake. Chill.

Cream Cheese Frosting:
1. Mix thoroughly or blend all ingredients on low.
2. Spread evenly on cake, as desired.