Adytum’s Signature Carrot Cake
¾ c honey (local, raw if possible)
2 eggs, beaten
1 cup flour: either Bob’s Red Mill Gluten Free All Purpose or Pamela’s Bread and Pancake Blend (preferred as it makes a lighter cake)
1 tsp baking soda
½ cup coconut oil or olive oil
1 ½ c shredded organic carrots, skin on
½ tsp sea salt
1 tsp cinnamon
1 tsp cardamom (optional- adds the East Indian twist)
¼ cup EACH Bob’s Red Mill Unsweetened Coconut, chopped walnuts and currants or golden raisins
Bake in a 400 degree oven for about 20-30 minutes…until the toothpick comes out clean.
Cool a bit and frost with
8 oz organic cream cheese
And either 2 ½ c powdered sugar and a half squeezed lemon for traditional frosting
or substitute maple syrup (no lemon, no powdered sugar) mixed in the Cuisanart with the organic cream cheese.
For anniversaries and birthdays…any celebration at all…we use individual heart ramekins for baking the Carrot Cake in.