300g carrots, organic, freshly grated (I use a food processor!)

308g coconut sugar, organic, unrefined

240g all purpose flour, organic

1 cup butter, melted and slightly cooled

4 large eggs

2 t baking powder

2 t baking soda

56g chopped walnuts (optional)

1 t ground cinnamon, organic

1/2 t ground nutmeg, organic

1/2 t ground cloves, organic

1. Preheat the oven to 350°.

2. In a large bowl, beat together the coconut sugar and the butter.

3. Add the eggs and beat again until uniform. Gently fold in the carrots.

4. In a separate, medium bowl, combine the flour, baking powder, baking soda, cinnamon, nutmeg, and cloves.

5. Add the dry ingredients (and walnuts, optional) to the wet ingredients and gently fold, only until the last bit of flour is incorporated.

6. Pour the batter evenly between two 8-inch cake pans.

7. Bake the cakes at 350° for 35 minutes. You’ll know they’re done when the edges begin to release from the sides of the pan and a toothpick comes out clean.

8. After baking, let the cakes set in the pans for 10 minutes.

9. Flip the cakes upside down out of the baking pans onto a cooling rack, and allow them to cool completely before frosting.

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