Organic Carrot Cake
Did you say a 99.9% organic cake? This is one of the easiest cakes to make and it contains half the fat of the average carrot cake recipe, because it substitutes all-natural organic apple sauce for half of the canola oil. Enjoy!
– 1-1/2 cups organic cane sugar
– 2 cups all-purpose, organic flour
– 2 tsp organic cinnamon
– 2 tsp organic baking powder
– 2 tsp organic baking soda
– 1 tsp kosher salt
– 1/2 cup organic walnuts or pecans
– 1 teaspoon hemp extract oil
– 3 cups peeled and grated organic carrots
– 1/2 cup all-natural, organic applesauce
– 1/2 cup organic canola oil
– 2 free-range, organic eggs*
Cream Cheese Frosting
– 1 tbsp organic butter, chilled
– 1 (8 oz) package organic cream cheese (preferably Neufchatel cheese – also called 1/3 less fat cream cheese)
– 1 lb package organic powdered sugar
– 1 tsp vanilla extract
1 tsp grated organic lemon rind
1-Preheat oven to 350 degrees. Using cooking spray, evenly coat 2 round, 8-inch cake pans and lightly dust with flour.
2-Mix all dry ingredients together in a large mixing bowl.
3-Mix all wet ingredients together in a separate bowl. Add wet ingredients to dry ingredients and mix well (note: batter will be very stiff).
4-Spread the batter evenly into TWO round, 8-inch baking cake pans.
5-Bake at 350 degrees for about 40 minutes or until a toothpick inserted into the middle of each cake pan comes out clean. Let cool in pans for 5-10 minutes on a wire rack. Loosen cake layers from sides of pans using a narrow spatula or plastic knife; turn out onto wire racks; and let cool completely (about 30 minutes to 1 hour).
6-Meanwhile, prepare the frosting. Beat butter and cream cheese at high speed of a mixer in a large bowl until fluffy. Gradually add powdered sugar, vanilla and lemon rind; beat at low speed until just blended (do not overbeat, or icing may become runny). Cover and chill.
7-To frost the cake, place 1 cake layer on a large plate. Spread about 1/3 the cream cheese icing on top of the layer; spreading carefully from the center out to just the edges of the cake layer (it is easiest to use a large knife). Top with the second cake layer and repeat, however this time use all the remaining icing and spread the icing over the sides/edges of the cake layer, making sure to evenly spread the remaining icing over the sides and top of the cake.