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Best Carrot Cake

carrot cake with icing on a cake

This recipe was given to me by a friend and then adapted for my daughter’s first birthday. We didn’t want a sugar-laden and hugely caloric cake, but we still wanted something moist and delicious. So we did a little altering and came up with this work of art (it was that good)!

Dry ingredients:

  • 4 cups spelt flour
  • 4 heaping tsp baking soda
  • 4 heaping tsp baking powder
  • 2 tsp salt
  • 4 tsp cinnamon

Wet ingredients:

  • 1 cup stevia
  • 1 cup agave
  • 3/4 cup honey
  • 1 cup oil
  • 8 eggs

    Mix wet and dry and then add:

  • 4 cups grated carrot
  • 2 1/2 cups drained pineapple
  • 2 cups nuts

Bake for one hour @ 350 degrees.

Icing:

2 small containers of 8% fat yogurt (the highest fat content you can find). I used strawberry yogurt which added a nice flavor, but feel free to experiment with other flavors. Strain the yogurt over night so extraneous liquid in the yogurt seeps out. Add two containers of ‘Tofutti’ (tofu cream cheese). Regular cream cheese would also be fine. Add approximately 1/2 cup of butter. Mix with an electric mixer and add a generous layer to your cake.

Eat and eat and eat…moderately of course.

*Makes a large party sized cake.*