Carrot Cake

Prepare 2 eight inch cake pans by greasing sides and lining bottom of pans with parchment paper, cut to size of the bottom. Preheat oven to 350º

2 cups flour (I used spelt pastry flour)
2 cups sugar (I used organic raw sugar)
2 tsp baking soda
2 tsp baking powder
2 tsp cinnamon
Pinch ground nutmeg
1 tsp salt (I used mineral salt)
4 eggs
2/3 c oil (I used grape seed oil)
2/3 cup applesauce
1# bag organic baby carrots shredded fine (or 3 cups) (May blend with oil and eggs to grate)
8 ½ oz crushed pineapple well drained
(may also add raisins and or chopped almonds 1 cup each).

In large mixing bowl: combine wet ingredients and mix well with mixer.

Add remaining ingredients, and mix well.

Spoon 2/3 full into 3 dozen paper-lined muffin pans or
Pour into 2 (9” round or square) prepared pans and bake until a toothpick inserted into the center comes out clean. (About 30-35 minutes)

Let cool in pans. Cut around edge of pan to separate cake from pan. Tip upside down onto cake rack. Peel off parchment paper.

Lemon Cream Cheese Icing

Cream together 1 stick butter (organic)
8 oz. Cream cheese
Juice of 1 lemon or 4 oz pineapple juice
Grated rind of ½ lemon

Enough confectioners’ sugar to make an icing consistency. (About 1- 1 1/2 pounds depending on the amount of lemon juice yielded.

Keep refrigerated until served.