Organic, Wheat Free Carrot Cake

In our quest for organic things that the kids will actually eat, and in an effort to satisfy their non-stop sugar cravings, I decided today to modify a favorite carrot cake recipe.  All ingredients are organic ... the carrots even came from our garden this last summer.

1 1/2 c. raw, turbinado sugar
3/4 c. organic coconut oil, melted to a liquid state in warm water
1/4 c. organic sunflower oil
3 organic large eggs
2 c. Bob's Red Mill almond meal flour
1 1/2 tsp. ground cinnamon
1 tsp. baking soda
1 tsp. Madagascar vanilla
1/2 tsp. sea salt
1/2 tsp. ground nutmeg
1/2 tsp. ground allspice
3 c. shredded carrots
1 c. coursely chopped nuts [optional]
1 c. golden raisins [optional]


Pre-heat oven to 350 degrees Fahrenheit.  Grease & flour rectangular glass baking pan, 13"x9"x2".  In a large bowl, hand mix sugar, oils, and eggs until blended.  Stir in remaining ingredients except carrots & nuts.  Mix well until all ingredients are well blended.  Stir in carrots & nuts.  Pour into prepared pan.


Bake 35 to 45 minutes, or until wooden toothpick inserted in center comes out clean.  We have a gas oven and my baking pan is actually 12"x8"x2" ... I end up baking cakes for closer to 50 minutes in the oven.  Remove from oven and allow to cool on a wire rack.  Frost, if desired.


We chose to skip the frosting ... the carrots, coconut oil, and organic sugar create a very sweet cake.


Enjoy!