Typos Happen -- please contact us with any errors you find -- thank you!


Carrot Cake and Frosting


makes 1 10" springform pan and 1 9x13 loaf or 3 loaf pans or 6 9" round pans
FYI it will be darker with the agave and dark buckwheat

1 1/4 cup vegetable oil (I like safflower, but any oil will do just fine)
1 1/4 cups agave (or 1 1/2 cups sugar and increase oil to 1 1/2 cups)
6 T ground flax + 6 T hot H20 + 6 T arrowroot (or 3 eggs)
2 1/2 cups grated carrots, tightly packed
2 T vanilla
1 cup buckwheat flour, sifted (or whisked vigorously)
1 cup brown rice flour, sifted (or whisked vigorously)
2 t baking soda
2 t baking powder
2 t cinnamon
1 t nutmeg
1 t cloves
1 t allspice
1 t salt
2 cups flaked coconut (not law fat, absorbs too much moisture)
1 cup raisins (&/or nuts)
14 oz real ginger ale


Preheat to 300 degrees F
Grease and flour pan(s)
Combine oil, sugar, eggs, carrots, and vanilla
Sift all dry ingredients (except coconut and raisins)
Combine wet and dry mixtures
Add coconut and raisins
Fold in ginger ale
Fill pan 3/4 with batter
Bake for 30 minutes then raise temp to 350 and bake additional 60 minutes or until cake tests clean

enough to cover the tops only -- double if you'll be frosting between layers

1/2 cup margarine (or butter or ghee) (or any dairy free version will do)
2 cups cream cheese (any dairy free version will do)
3 cups confectioners sugar
2 t vanilla
2 T yogurt (any dairy free yogurt or milk will do)

With hand mixer (or strong arms) blend until smooth
-- add more sugar, or milk or vanilla to suit your taste
Spread atop cooled carrot cake

Please remember that this recipe is the product of the Benevolent Baker as part of the Benevolent Kitchen – who holds copyright. Please ask permission before utilizing in any manner that can be construed as printed, profit, or professional.

No comments: