This recipe is adapted from The Silver Palate Cookbook. We make it healthier and more local. Although the ingredient list looks long, please believe us when we say it’s really, really worth it. Making it with the kids? Try having a cupcake decorating contest with edible flowers from the garden: nasturtiums, lavender blossoms, mint, stevia, berries and beet-dyed frosting are the perfect activity to get your kids having fun in the kitchen. You can even decorate with real baby carrots!
Ingredients from the garden:
- 1 1/3 cups carrots, cooked & pureed
- 3 cups carrots, raw & shredded
- 1 red beet, boiled, peeled & grated on the small side of a cheese grater
- Edible flowers & herbs for decoration
Ingredients from the pantry:
- butter for greasing the pan
- 3 cups whole wheat flour
- 3 cups local honey
1 tsp salt
1 tbsp baking soda
1 tbsp ground cinnamon
1 cup coconut oil
4 local eggs, lightly beaten
1 tbsp + 1 tsp vanilla extract
1 ½ cups walnuts, chopped
1 ½ cups shredded coconut
¾ cups crushed pineapple, drained
juice of ½ lemon
6 tbsp unsalted butter
8 oz cream cheese, at room temp
1. Preheat the over to 350 degrees & grease 2 9-inch spring form pans.
2. Sift the dry ingredients for the cake (not the carrots yet). Add the oil, eggs, 1 tbsp vanilla & beat well. Fold in the walnuts, coconut, cooked & raw carrots, and pineapple.
3. Pour the batter into the pans and cook until the cake pulls away from the sides of the pan, a toothpick inserted into the center comes out clean, or about 50 minutes. Cool for 3 hours.
4. Cream the cream cheese & butter together. Stir in remaining vanilla, lemon juice, honey and 3 tbsp grated beets. Frost & decorate with fresh garden carrots!