Carrot Cake

Carrot Cake

2 eggs

½ cup organic canola oil

1 cup Sucanat

½ cup water or pineapple juice

1 8 oz can crushed pineapple (drained)

Blend in a large mixing bowl eggs, oil, Sucanat, water, and pineapple.

2 ¼ cup Organic Spelt flour

1 tsp. baking powder

1 tsp. baking soda

1 tsp. ground cinnamon

½ tsp. sea salt

In separate bowl mix flour, baking powder, baking soda, cinnamon, and salt.  Combine flour mixture to egg mixture, and mix thoroughly.

Fold in 2 cups shredded carrots, ½ cup raisins, and ½ cup walnuts.

Pour batter into an oiled 9”x13” cake pan.

Bake at 350 degrees for 30-40 minutes.

Pineapple Glaze:

1 8 oz can crushed pineapple (and juice)

1 Tbs. Arrowroot powder

¼ ground cinnamon

Combine juice and arrowroot together.  In medium sauce pan heat pineapple and cinnamon.  Add juice mixture in slowly, and cook for about 2 minutes.  Serve warm over cake.

Enjoy and experience how simple health really is!

HealthQuarters recipe