WHAT YOU NEED:

*ingredients can be halved for a single layer of cake

carrot cake:

• 1/2 cup (one stick) unsalted butter, melted
• 3/4 cup coconut sugar (you can increase to 1 cup if you’d like a sweeter cake)
• 1.25 cup milk of your choice (we use raw local whole milk)
• 2 tablespoons apple cider vinegar
• 2 teaspoons vanilla
• 2.25 cup flour (I used a locally grown organic whole wheat, but spelt or einkorn would work well too!)*
• 1.5 teaspoons baking soda
• 1.5 teaspoons baking powder
• 1/4 teaspoon sea salt
• 1 tablespoon cinnamon
• 2 teaspoons ginger
• 1 teaspoon nutmeg
• 1.5 cups grated carrot
• 1/2 cup raisins
• optional: 1/2 cup chopped walnuts
• 2 pie dishes

*You could use 1-for-1 gf flour (or my homemade gf flour blend) here too. It worked for us!

cream cheese frosting:

• 8oz full fat cream cheese, room temp
• 1/4 cup maple syrup
• 1/4 teaspoon ground ginger

WHAT YOU DO:

• preheat oven to 340F and butter up two pie dishes.
• stir together butter, sugar, milk, and vanilla, mixing until sugar dissolves.
• sift together flour, baking soda, baking powder, spices, and salt until evenly combined.
• pour wet ingredients into the dry, and mix until you have an evenly combined batter (thicker than a usual batter).
• now fold in carrots, raisins, and walnuts and then fill each of the pie dishes evenly.
• bake on the same oven rack for 30 minutes or until a toothpick comes out clean.
• now, make your cream cheese frosting by using a hand mixer to combine cream cheese, maple syrup, and ginger until creamy and delicious.
• once carrot cake is cool, slice the very top off of one cake to make a flat top, and then cover top of that cake with a layer of cream cheese frosting.
• top with second cake, and frost the top of that one.
• now, slice and ENJOY!