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Whole Food Carrot Cake
  • Dessert
  • Kid Friendly

3 eggs
3/4 cup buttermilk (I used raw goats milk soured with 1 tbsp. raw apple cider vinegar)
3/4 cup butter from grass fed cows
3/4 cup sucanat sugar
3 tsp. vanilla
3 tsp. cinnamon
1/4 tsp. unrefined sea salt
2 cups whole grain flour (oat, spelt… whatever you please)
2 tsp. baking soda
2 tsp. baking powder
2 cups shredded carrots
1 cup shredded coconut
1 cup finely chopped walnuts
1 cup raisins
1 14 oz can pineapple with juice
(All ingredients organic and naturally raised, please.)


Preheat oven to 350 F.
1. Soak the cup of raisins in the pineapple juice.
2. Beat eggs, then beat in buttermilk and butter. I gently heat the butter to melt it.
3. Blend in sugar, vanilla and cinnamon.
4. Mix in flour, b. soda, b. powder, and salt.
5. Shred carrots on a cheese grater and blend into batter.
6. Add coconut and walnuts.
7. Chop pineapple pieces in blender to a puree and mix into batter.
8. Add raisins and the pineapple juice and mix in well.
9. Butter two 8″ round cake pans, divide batter evenly between two pans
10. Bake for 30-40 minutes, until cakes is pulling from edge of pans and knife inserted in center comes out clean.
Allow to cool until just warm and turn out on cooling racks. When completely cool, frost the bottom layer, add the top layer and frost top and sides completely.
Organic heavy cream, two 8 oz containers
Organic Neufchatel Cheese, one 8 oz package
2 – 4 tbsp. dark maple syrup
1 tbsp. vanilla
Put all ingredients in a mixing bowl and use an electric hand mixer to whip into frosting consistency.
Enjoy this super yummy cake for breakfast, lunch, or dinner! Paula

Do you have a funny or interesting story about your recipe

Nobody is Perfect? Birthday Cake for Brunch?
I get comments all the time: from clients, readers of my book, friends on the streets, “I can not be as perfect as you with food and health choices, because I like… junk food, etc., etc., etc. Despite my efforts to try and explain, I am not perfect either, my words are generally ignored. Perhaps holding someone else’s choices as too high to aspire to makes it easy to do nothing to change one’s own personal health and lifestyle choices. ”If I can’t do it like that, why bother?”
So, I have to tell you, I am not prefect either. It is about making the best choices in any given moment. Living in the present, living for the moment, not bashing oneself for yesterday’s choices or lamenting about the “bad” choices you might make tomorrow.
Enter Jake’s 14th birthday: I made a very yummy, whole food birthday cake. See above. The next morning (well, it was more like 1 PM) I had a cup of coffee and a piece of cake for my brunch. See, not so perfect! I had a big handful of blueberries as well!
It was 1 PM: I do not obsess over eating breakfast, in the AM, because it is the meal to break the fast of the night time before or the way to rev my metabolism for the day. If I am not hungry, I do not eat. Who made those rules anyhow? Very simple, living in the moment’s needs. Not hungry for breakfast, don’t eat! I was hungry by 1 PM and left over birthday cake sounded splendid!
With that said, I would not eat a commercial bakery cake (for breakfast or at any other time of day!); a boxed, cake mix cake; or even a “from scratch” white flour / white sugar cake.
The above pictured, whole food cake was made with 100% organic and whole food ingredients, as many as possible were sourced locally.
My justification: A piece of whole grain toast with butter, soft fried egg and bowl of berries… same ingredients, different configuration! So I ate the cake! Hey, I grew up with Bill Cosby telling me it was just fine to eat cake for breakfast!
Life is not about being perfect (and are we not all perfect anyhow?), it is about perfection in the moment!

Submitted By:Paula M. Youmell